ANALISIS TINGKAT KESUKAAN KONSUMEN BUBUR BERBAHAN JAGUNG LOKAL MADURA

Munawaroh Munawaroh, Banun Diyah Probowati, Supriyanto Supriyanto, Nurmalisa Lisdayana

Abstract


Puree is a part of liquid food which has slightly liquid characteristics.  Puree was not only made from rice but also made from corn. It was generally only processed in traditional.  The new product development was very important to meet consumer needs, so the idea emerged to make corn puree with a combination of Bambara beans and soybeans to increase sales value and innovate the product. Puree made from corn was rich in carbohydrates. It was rich in protein because of supplemented by Bambara beans and soybeans. So it was good for food consumption. This puree has different characteristics. This research aimed to consider of consumer preference for puree made from local corn. The method of this research was the organoleptic analysis with two tests. They were the favorability test and description test. The data analysis was done using the Kruskal-Wallis method and obtained the results from the favorability test and description test. The intended panelists were mothers, as many as 30 panelists. Sensory quality attributes are used to determine the sensory characteristics of puree, including aroma, color, taste and texture.  The scale used in the favorability test and description is a scale of 1-5. The favorability test showed that texture and overall were significantly different and color, smell, and taste were not significantly different.  The result of the description test showed that color and texture were significantly different, but smell and taste were not significantly different.

 


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