Research Article
Consumer Acceptance of "Pie Susu" with Variations of Cocoa Skin Substitution For Bali Souvenirs (Culinary)
@INPROCEEDINGS{10.4108/eai.6-10-2022.2325705, author={Risa Panti Ariani and Ni Luh Ani Pramesthi and Cokorda Istri Raka Marsiti}, title={Consumer Acceptance of "Pie Susu" with Variations of Cocoa Skin Substitution For Bali Souvenirs (Culinary)}, proceedings={Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia}, publisher={EAI}, proceedings_a={IJCHT}, year={2022}, month={12}, keywords={pie susu cocoa husk organoleptic acceptance test}, doi={10.4108/eai.6-10-2022.2325705} }- Risa Panti Ariani
Ni Luh Ani Pramesthi
Cokorda Istri Raka Marsiti
Year: 2022
Consumer Acceptance of "Pie Susu" with Variations of Cocoa Skin Substitution For Bali Souvenirs (Culinary)
IJCHT
EAI
DOI: 10.4108/eai.6-10-2022.2325705
Abstract
This study aimed to determine the acceptance of milk pie with cocoa husk substitution (Theobroma Cacao L.) as Balinese souvenirs. This research method is experimental with an organoleptic test. The subject is consumers in Buleleng tourist attractions. Data were analyzed by t-test. Variation of cocoa husk substitution with the formula 15% (A), 10% (B), and 5% (C). The study results: (1) Formula A:B with a larger texture of 2.03, meaning there is a difference in acceptance. At the same time, the taste criteria obtained 1.07, color 1.09, and aroma 1.17. This means that there is no difference in favor. (2) Formula A:C with texture 8.18, taste 11.1, color 5.43, and aroma 3.80. This result means that there are differences in consumer acceptance. (3) Formula B:C with texture 4.45, taste 9.66, color 7.33, and aroma 5.07. This result means that there are differences in acceptance of the four criteria.