Sensory characteristics of bungong kayee (traditional Acehnese cake) as a local food enrichment

Teuku Umar University, Department of Agricultural Product Technology, Faculty of Agriculture, Meulaboh, West Aceh Regency, Indonesia

^* Corresponding author: srimaryati@utu.ac.id

Abstract

Bungong kayee is a traditional Acehnese cake which has a distinctive shape like leaves arranged to form a flower with a crunchy texture, has a white bone color to pale yellow. This color is obtained from the cooking process with oil using low heat so that it has a color almost the same as the cork egg cake. This study aims to determine the level of panelists' preferences for Acehnese traditional cakes in terms of sensory assessment in increasing the added value of local food. The sample used in this study is bongong kayee. Sample testing was carried out 3 times with different production times. The interval between production for sample testing is 1 week. The difference in production time is used to see the stability of the preference of the panelists for the sensory test of bungong kayee which remains the same or constant. Sensory evaluation used the hedonic scale 5 method with 35 panelists aged between 20-23 years from Teuku Umar University students, for the 3 test parameters were color, taste and texture. In the three productions the color values ranged from 4.40 to 4.51 (likes) while the hedonic test color values ranged from 5.11 to 4.29 (likes) from the three productions. And the hedonic texture test scores range from 4.26 to 4.69 (rather like). Based on the sensory test, the three test parameters namely color, taste and texture, overall the panelists preferred the bungong kayee cake in the third production compared to the first and second productions.