Uji Kesukaan Kue Muffin Berbahan Dasar Tepung Sorgum

Abstract

This study aims to analyze consumer preference levels for muffins made from sorghum flour as an alternative to wheat flour. The study employs a quantitative approach using an experimental method involving 60 respondents. Data collection was conducted using a hedonic test to evaluate taste, aroma, color, texture, and appearance. The results indicate that sorghum-based muffins received a positive response, with the highest preference levels for appearance (4.3) and color (4.1), while texture received the lowest score (3.6). This study suggests that sorghum flour can be a viable alternative for healthier baked goods.

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