Consumer Acceptance of "Pie Susu" with Variations of Cocoa Skin Substitution For Bali Souvenirs (Culinary)

Abstract

This study aimed to determine the acceptance of milk pie with cocoa husk substitution (Theobroma Cacao L.) as Balinese souvenirs. This research method is experimental with an organoleptic test. The subject is consumers in Buleleng tourist attractions. Data were analyzed by t-test. Variation of cocoa husk substitution with the formula 15% (A), 10% (B), and 5% (C). The study results: (1) Formula A:B with a larger texture of 2.03, meaning there is a difference in acceptance. At the same time, the taste criteria obtained 1.07, color 1.09, and aroma 1.17. This means that there is no difference in favor. (2) Formula A:C with texture 8.18, taste 11.1, color 5.43, and aroma 3.80. This result means that there are differences in consumer acceptance. (3) Formula B:C with texture 4.45, taste 9.66, color 7.33, and aroma 5.07. This result means that there are differences in acceptance of the four criteria.