UJI HEDONIK PEMBUATAN KUE PUKIS DENGAN SUBSTITUSI TEPUNG SUKUN

Abstract

This research was conducted to increase the selling value of breadfruit as Indonesia's abundant natural resource, as well as variations and innovations from Indonesian market snacks, namely kue pukis. Pukis with breadfruit flour substitution. Knowing the level of preference of AKPINDO students towards cakes with breadfruit flour substitution in terms of appearance, taste, texture, aroma. The research methods and data collection techniques used in this final paper are (1) Experimental Methods, (2) Data Collection Techniques using heritage studies, (3) Questionnaires. The research was carried out by distributing sample products to respondents and a questionnaire form containing a preference test for the sample product, to determine the quality and level of preference for the Pukis cake product with breadfruit flour substitution in each percentage. The results showed that the quality of the pukis cake with the addition of breadfruit flour which was preferred by the respondents was the pukis cake with the addition of breadfruit flour at a percentage of 10%.