<![CDATA[Local food innovation through raw material diversification is essential to enhance the appeal and functional value of traditional snacks. This study aimed to determine the effect of substituting firn cornmeal on consumer preference levels for mochi rolls filled with meat floss abon. The study employed an experimental design with a quantitative approach, comprising pre-experimental and main experimental phases. Data were collected via consumer preference testing involving 50 panelists, evaluating attributes such as color, roll shape, aroma, texture, taste, and overall liking. Data analysis utilized descriptive percentage analysis, the Friedman test, One-Way Analysis of Variance (ANOVA), and the Duncan test. The results revealed a significant effect of substitution on consumer preference regarding color, aroma, texture, and overall liking, whereas roll shape and taste showed no significant differences. The sample with 50% substitution achieved the highest average score and was identified as the optimal product. The development of this selected substituting offers potential as an alternative for product diversification.]]>
Copyrights © 2026
