Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia

Research Article

Respondents' Acceptance of Functional Candy with Ginger and Tempe as Substitute Ingredients

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  • @INPROCEEDINGS{10.4108/eai.6-10-2022.2325693,
        author={Slamet  Widodo and Andi  Hudiah},
        title={Respondents' Acceptance of Functional Candy with Ginger and Tempe as Substitute Ingredients},
        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={functional candy ginger tempe},
        doi={10.4108/eai.6-10-2022.2325693}
    }
    
  • Slamet Widodo
    Andi Hudiah
    Year: 2022
    Respondents' Acceptance of Functional Candy with Ginger and Tempe as Substitute Ingredients
    IJCHT
    EAI
    DOI: 10.4108/eai.6-10-2022.2325693
Slamet Widodo1,*, Andi Hudiah1
  • 1: Universitas Negeri Makassar
*Contact email: slamet.widodo@unm.ac.id

Abstract

This study aims to determine the acceptance of functional candy with ginger and tempe as substitute ingredients. This experimental research is conducted in February-June 2022 at the Laboratory of Home Economics Department, UNM. Data was collected from 37 trained panelists in the form of quality and preference of the candy, which consists of color, aroma, texture, taste, and preference. The material studied was candy with a substitution formula of ginger flour and tempe flour. The data analysis uses average, frequency, and t-test. The results show that the color indicator is getting darker, the aroma is getting more fragrant, the texture is brittle, the taste is spicy, and the likes are getting less. The most preferred formula is the formula FS152 with 6.6% of cinnamon extract, 3.45% of ginger extract, 4.95% of tempe flour, 19.295% of water, 56.61% of sucrose, and 9.095% of glucose syrup.