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Alasimi, Nadina Hajar Annisa
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Utilization of Black Glutinous Rice Flour in Making Gluten-Free Mud Cake Alasimi, Nadina Hajar Annisa
Journal of Global Hospitality and Tourism Technology Vol. 1 No. 1 (2024): Journal of Global Hospitality and Tourism Technology - June
Publisher : Politeknik NEST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12590563

Abstract

: This research aims to 1) develop recipes and determine appropriate packaging for black sticky rice mud cake products, and 2) assess panelists' acceptance of black sticky rice mud cake products. This research uses the R&D method ( Research and Development) with the 4D development model ( Define , Design, Develop , Dissemination ). The research was carried out at the Catering Study Program, Faculty of Engineering, Yogyakarta State University. Testing is carried out with product samples and forms as test tools. Data analysis was carried out using descriptive statistics with communicative data presentation from the questionnaire. The results of the research show that: 1) the correct recipe for black sticky rice mud cake is to substitute 100% black sticky rice flour, bake it, and package it in a closed container such as mica to maintain product cleanliness and quality. 2) The acceptance test showed that black sticky rice mud cake with black sticky rice flour substitute was accepted by consumers with an acceptance rate of 88.89%.
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