Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Gastronomy and Culinary Art (Gastronary)
Ningsih Setianingrum, Dewi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Social Sciences Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
An Analysis of Consumer Preference for Madeleines Made with Wheat Flour and Sorghum Flour Ningsih Setianingrum, Dewi; Gumelar, Kiki
Gastronomy and Culinary Art Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to analyse consumer preference levels for madeleines prepared using two different types of flour, namely wheat flour and sorghum flour. The method employed in this research involved a hedonic test and a paired sample t-test. A total of 30 respondents were involved in evaluating both types of madeleines based on aspects such as taste, aroma, colour, texture, and appearance. The hedonic test was conducted to measure the respondents’ level of preference toward each madeleine sample. The respondents’ assessments were statistically analysed using the paired sample t-test to determine whether there was a significant difference in preference levels between wheat flour madeleines and sorghum flour madeleines. The analysis applied in this study was quantitative. The variables measured included taste, aroma, colour, texture, and appearance. The results of the study indicated that the average preference score for sorghum flour madeleines was higher than that for wheat flour madeleines. Based on these findings, it can be concluded that consumers preferred madeleines containing sorghum flour over those made with wheat flour.
Co-Authors Gumelar, Kiki