<![CDATA[The use of natural starters in bakery production provides an opportunity to utilize local food resources while developing products with diverse sensory characteristics. This study aimed to analyze the use of natural starter from Malang apple juice at different levels in focaccia production and to evaluate the resulting sensory characteristics. This research employed a quantitative experimental method with three starter formulations, namely 50% (100 g), 75% (150 g), and 100% (200 g). Sensory evaluation was conducted on June 26, 2026, involving 30 panelists consisting of 15 panelists with bakery experience and 15 general panelists. Each formulation was evaluated using a five-point hedonic scale based on color, aroma, texture, and taste. The data were analyzed descriptively by calculating the mean score of each sensory attribute. The results showed differences in sensory acceptance among the three starter formulations. The 100% starter formulation obtained the highest overall mean score of 3.82, followed by the 75% formulation with a score of 3.80 and the 50% formulation with a score of 3.39. The 100% formulation received the highest scores for color (4.13) and texture (3.83), while the 75% formulation obtained the highest scores for aroma (3.87) and taste (3.80). These findings indicate that different levels of natural starter from Malang apple juice were associated with differences in the sensory characteristics of focaccia. The use of apple-based natural starter has potential for developing focaccia products based on local food resources.]]>
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