Andi Hudiah, Slamet Widodo, Haerani, Sukriati Firman
State University of Makassar
Makassar, Indonesia
a.hudiah@unm.ac.id, slamet.widodo@unm.co.id, haerani@unm.ac.id, sukriati_firman@yahoo.com
ABSTRACT
The purpose of this study is to know the community response towards Bolu Cukke’ substitution with tempe flour. This experimental research is conducted in June- September 2017 in PKK Laboratory of State University of Makassar. The main ingredient is tempe flour substituted with wheat flour. The data collected are the quality and the level of contentment on the product (Bolu Cukke’). The indicators of Bolu Cukke’ quality includes color with 7 scales (very dark- very not dark), aroma with 7 scales (very fragrant-very not fragrant), texture with 7 scales (very hard-very not hard), taste with 7 scales (tasty-not tasty), and overalls with 7 scales (very good-very not good). The indicators of Bolu Cukke’ level of contentment includes 11 scales (very dislike-very like). The obtained data is analysed by statistical analysis of mean and different test Anova and Duncan’s advanced test. The results show the best Bolu Cukke’ formula in this study is the second formula with the substitution of 50% tempe flour. The acceptance of quality and the favorite of Bolu Cukke’ include the color, aroma, texture, taste and overall preferences decreased marked by darker color, not fragrant, the texture gets harder, the more unpleasant taste and the more disliked. The results of the study showed that the decrease, the need for treatment or the additional ingredients which can improve the quality of Bolu Cukke’ so that it can affect the acceptance of Bolu Cukke’.
KEYWORDS: Bolu Cukke’, Organoleptic, Tempe Flour