Studi Formulasi Inovasi Quiche Berbahan Tepung Sorgum Dengan Isian Empal Gentong

Abstract

This study was conducted as an effort to utilize sorghum flour as a substitute for wheat flour in making quiche crusts, as well as to inoovate empal gentong (a type of Indonesian meat dish) as a quiche filling to create a collaboration between traditional flavors and European cuisine. The purpose of this study was to determine the process of making sorghum flour quiche with empal gentong filling and the public’s perception of this product. The research method used was an experiment with a hedonic test using a questionnaire instrument. The research sample consisted of 20 untrained respondents. The data collected used a 1-5 likert scale covering 9 sensory method used was descriptive percentage. The results showed that the innovative sorghum quiche with empal gentong filling product obtained an empirical score of 1178 out of an ideal score of 1600, with an average percentage of 73,6255, which is classified as high. The aspect with the highest level of acceptance was the level of maturity, with a percentage score of 80%, and the aspect with the lowest level of acceptance was the portion of size, with a percentage score of 54%. Based on the hedonic test results, it can be concluded that this innovative product is well accepted by the public, but several improvements are still needed to incrase public acceptance and purchasing power in the future.