Hedonic Test of Potato Donuts and Sweet Potato Donuts in an effort to Find Small and Medium Business Opportunities (Case Study at SD Negeri Srogol 01 Kp. Cibandawa Bogor)

Abstract

In an effort to assist the Indonesian government's program to fulfil a balanced nutritional adequacy in the community, especially for children, it is necessary to develop a diversification of food products containing energy sources. This is because the development of consumption patterns for staple foods (food sources of carbohydrates) in Indonesia is still dominated by grains, especially rice and wheat, while the contribution of tubers is still low.

This study aims to offer children's snack products in the form of a popular snack, namely donuts, which are generally made from wheat flour. Substitution of wheat with tubers in the form of sweet potatoes and potatoes, which have many nutritional values higher than flour, was tested on 53 elementary school students to see their perspective and determine the level of preference for the two types of diversification donut products.

The results of the organoleptic test showed that potato-based donuts had a higher preference value than sweet potato donuts, as seen from the average value where potato donuts were superior in the flavor, texture, and aroma categories. The results of calculations through the Kruskal-Wallis test showed that there was no difference between the products tested from all assessed categories, namely flavor, color, texture, and aroma, with significant values greater than 0.05.