Proses Pembuatan Serta Karakteristik Fisik Dan Kesukaan Konsumen Pada “Bay Tat” Kue Tradisional Bengkulu
ABSTRACT: This study aims to
identify the techniques of production, physical characteristics and consumers preferences
on the Bay Tat cake. Research was conducted at the Bay Tat cake home
industries; Ricka, Ende, and Adinda. The election based on consideration of the
production capacity, continuity and availability of the industry. The results
showed that all three industries have different Bay Tat making techniques, so
the physical characteristics are also different. The water content of Bay Tat Ricka,
Ende and Adinda are respectively 16.67%, 19.07% and 16.33%. The water content
of pineapple jam used in the industries are respectively 29.66%, 44.16% and 23.83%.
The differences of water content affected the shelf life of cakes. Organoleptic
test showed that consumers acceptance on Bay Tat cake of three industries are
at level like slightly to like moderately. Bay Tat cake produced by Ende is
preferred than Bay Tat cake of Ricka and Adinda.
Penulis: Hengki Faryantoni,
Laili Susanti, Yessy Rosalina
Kode Jurnal: jppertaniandd150773
