<![CDATA[Kebiasaan masyarakat indonesia yang cukup gemar mengonsumsi sponge cake semakin membuat eksestensi sponge cake semakin melejit. Penelitian ini dilakukan untuk mengetahui perbandingan kualitas sponge cake berbahan dasar tepung porang dan tepung terigu dari segi warna, aroma, rasa, dan tekstur. Jenis penelitian yang digunakan adalah penelitian eksperimen dengan mixed method. Data kualitatif yang diperoleh dari hasil observasi dan kuisioner. Sedangkan data kuantitatif diperolehndari hasil uji organoleptic menggunakan uji Mann-Whitney. Penalis dari penelitian ini terdiri dari 20 orang masyarakat biasa dan 10 orang chef. Berdasarkan uji organoleptic melalui uji Man-Whitney didapatkan hasil bahwa dari segi aroma dan rasa menunjukan tidak ada perbedaan yang nyata antara sponge cake berbahan dasar tepung porang dan sponge cake berbahan dasar tepung terigu. Dari segi warna dan tekstur terdapat perbedaan yang nyata antara sponge cake berbahan dasar tepung porang dan sponge cake berbahan dasar tepung terigu. The habit of Indonesian people who are quite fond of consuming sponge cake increasingly makes the existence of sponge cake skyrocket. This study was conducted to compare the quality of sponge cake made from porang flour and wheat flour in terms of color, aroma, taste, and texture. The type of research used is experimental research with mixed method. Qualitative data obtained from observations and questionnaires. While quantitative data were obtained from the results of organoleptic tests using the Mann-Whitney test. The authors of this study consisted of 20 ordinary people and 10 chefs. Based on the organoleptic test through the Man-Whitney test, the results showed that in terms of aroma and taste there was no significant difference between sponge cake made from porang flour and sponge cake made from wheat flour. In terms of color and texture, there are significant differences between sponge cake made from porang flour and sponge cake made from wheat flour.]]>
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