USING RED DRAGON FRUIT AS NEW VARIANTS OF TRADITIONAL CAKES FROM PALEMBANG
Daftar Isi:
- This final report researched the consumers’ responses and acceptances on red dragon fruit cakes. The writer wanted to make new innovation products of traditional cakes from Palembang using red dragon fruit. The writer used R & D method. There were four times experiments and three times revisions. The writer wanted to know the respondents’ opinion on aroma, taste, texture, and appearance. The result indicates that three products of red dragon fruit cakes were accepted by consumers it is explained from percentage score of each variables, from taste as representative of variable, in kue gandus merah =79,17%, kue lumpang naga = 70.00%, and srinaga = 89.17%. It had the lower score from texture of kue lumpang naga = 66.67%. But it was still accepted by respondents because the percentage score was up to 50%. In conclusion, the proportional recipes from four times experiments have been designed in recipe book.