GUMYCHUPA (SORGHUM DRY CHOUX PASTE) HIGH FIBER LOCAL SNACK

Abstract

The objectives of this research to determine the right recipe and packaging, determine the acceptability and level of public liking, determine the composition and nutritional value information, and determine the selling price and BEP of Gumychupa products. This research is development research (Research and Development) using the 4D method, namely define, design, develop, and disseminate. The research implementation time starts from January to November 2024. The research site was in the Boga Laboratory, Vocational Laboratory Building, Cosmetology study program, Faculty of Vocational Studies, Yogyakarta State University, Gunungkidul Campus. The analysis method used was descriptive analysis and paired t test. The results of the study are; (1) the right recipe for Gumychupa products with a percentage of sorghum flour as much as 50%, (2) the product is packaged with a flat bottom pouch equipped with a label, (3) Acceptability and level of preference of 4.26 and the product is well received, (4) The nutritional composition of Gumychupa in a net weight of 50 g contains 270 kcal of total energy, 19 g of total fat, 5 g of protein, 19 g of carbohydrates, and 3 g of fiber, (5) The selling price of Gumychupa products per package is RP 14. 000 with 6 BEP units and IDR 82,500 BEP Rupiah.