THE SUBTITUTION OF CASSAVA FLOUR IN MAKING MUWULDJI AS A CONTEMPORARY LOCAL FOOD CREATION

Abstract

The objectives of this research are: (1) to find muffin recipes that are easy and acceptable to the public; (2) knowing the exact packaging of muffin products; (3) to know the level of public preference for Muwuldji products that function as contemporary snacks for those who consume; (4) Determining the composition and nutritional information of Muwuldji products; (5) Knowing the selling price of Muwuldji products. The type of research used in the manufacture of this product is R&D (Research and Development) with a 4D development model (define, design, develop, disseminate). The data is analyzed descriptively, quantitatively. This research was carried out at Yogyakarta State University, Chemix Bantul Laboratory, and in Pulutan village. The reference recipe chosen is a recipe from You Tube canel Luvita Ho. The substitution of tiwul flour used is 25%, using the creaming method and baking technique for ripening. From the hedonic test, the results obtained were the texture aspect of the reference product 4.54 and the development product 4.70. The color aspect of the reference product is 4.60, and in the development product is 4.58. The aspect of the aroma of the reference product is 4.64, and the product development has a higher value of 4.70. The taste aspect of the reference product is 4.70, and the development product is higher, which is 4.74. It can be concluded that reference products and development products are preferred and accepted by the community.