Sifat Fisik dan Sensori Bakpao Cokelat serta Preferensi Konsumen dan Harga Pokok Produksinya

Abstract

The aim of the research was to determine the effect of different brands and concentrations of cocoa powder on the physical properties of chocolate buns, and to determine consumer preferences for chocolate buns and the cost of goods sold. This study was designed using a two-factorial Completely Randomized Design (RAL). The first factor is the difference in cocoa powder brands i.e Van Houten (A1) and Vicco (A2). The second factor is the concentration of cocoa powder, i.e 5% (B1); 7.5% (B2) and 10% (B3). The results showed that the different brands and concentration of cocoa powder has a significant effect on the lightness, puffiness and texture of chocolate buns, but didn’t cause a quality decrease (staling) of the chocolate buns. The attribute that most influences consumers in purchasing chocolate buns is taste (importance value 42.251), followed by texture (36.620), price (12.112), and size (9.017). Chocolate buns with Van Houten 7,5% treatment have a production cost of Rp. 1,562.9 with a profit margin of 18.74%, while chocolate buns with Vicco 10% treatment have a production cost of Rp. 1,513.59 with a profit margin of 19.72%.