PEMANFAATAN TEPUNG KETAN HITAM PADA BOUCHEES A LA REINE SEBAGAI DESSERT LOKAL

Abstract

ABSTRACT
This research aims to; (1) Discovering recipe for Black Bouchees A la Reine products with the
substitution of black glutinous flour, (2) Knowing people's acceptance of Black Bouchees A la Reine by
substituting the basic ingredients with black glutinous flour. (3) Determine nutritional information on Black
Bouchees A la Reine products with the substitution of black glutinous flour. This research is a research that uses
4D research method, using Define, Design, Develop, and Disseminate. The steps taken in this stage are the
stages of determining the product and substitution material, planning development by making products to be
developed, Validation I and II by experts, limited product control tests and substitution of 30 semi-trained
panelists, and testing of substitution product exhibitions with 80 panelists. Validation form is used as a measure
of public acceptance of Black Bouchees A la Reine products in terms of color, aroma, texture, taste, and overall.
The results showed the level of acceptance in Black Bouchees A La Rheine which had been substituted with 60%
black glutinous flour was 95.93% for color, 92.81% for aroma, 95.93% for texture, 95.53% for flavor, and 95,
53% for the whole. It can be concluded that public acceptance in the last project food exhibition test shows the
result was very like the product.
Keywords: Black Glutinous Flour, Puff Pastry, Bouchees A La Reine