Pemanfaatan Puree Bayam Hijau Terhadap Inovasi Vla Sebagai Isian Produk Choux au Craquelin

Abstract

This research aims to diversify pastry products by utilizing green spinach as a local food ingredient and a nutrient-rich natural additive. The green spinach was processed into a puree and incorporated into the pastry cream (vla) filling of Choux au Craquelin to enhance its color and nutritional value while maintaining the product's original flavor characteristics. The objectives of this study were to determine the production process of the green spinach vla innovation and to analyze the level of consumer acceptance of the product. The research employed a quantitative experimental method with a hedonic scale approach (preference test). The research instrument consisted of a questionnaire distributed to 30 panelists to evaluate nine quality aspects: color, taste, aroma, texture, portion, shape, appearance, temperature, and doneness. Data analysis was conducted using average percentage calculations to determine product feasibility based on empirical and ideal scores. The results showed that the innovative Choux au Craquelin with green spinach vla filling achieved a total empirical score of 1,727, with an overall average percentage of 88.56%. This result places the product in the "Very High" category, indicating it is highly favored by panelists. The texture aspect received the highest rating (93%), demonstrating that the characteristic of the smooth vla paired with the crunchy choux shell was exceptionally well-received. Based on these findings, it can be concluded that green spinach puree is highly feasible for use as an innovative vla filling and holds great potential for commercial development as a healthy snack alternative.