Potential of Borneo Tallow Nut Butter (Tengkawang) as topping on functional food: consumers acceptance prospective
Year: 2024
Type: article
Abstract: Terang Bulan is a functional food which is a favorite culinary delight that has been sold in Samarinda, East Kalimantan. Terang Bulan is usually served with various kinds of toppings and chocolate topping is the most popular. Chocolate is a sweet topping and probably can be caused obesity or diabetes among consumers. Tengkawang butter is extracted from the fruit of Shorea spp. which is native to Borneo, Java, Malaya and Philippines. Tengkawang butter has been tested can be equivalent to cocoa butter and it is healthier than Cocoa Butter. Therefore, Tengkawang butter can be used as a substitute for cocoa butter and it has never been used as a topping for Terang Bulan. This study aimed to compare consumer acceptance through organoleptic analysis of both Tengkawang butter and cocoa butter as a topping for Terang Bulan. The organoleptic analysis consisted of acceptance of aroma, taste and level of preference for those toppings. Organoleptic tests were conducted to compare 1 g of both toppings on Terang Bulan for 40 trained respondents, both male and female. The results showed that 55% of respondents liked Tengkawang butter topping more than cocoa butter, while 65% of consumers preferred Tengkawang butter topping due to its taste and there was a relationship between Tengkawang butter topping preference based on aroma and taste. However, this study provided Tengkawang butter has the potential to be developed for healthy household-scale culinary businesses.
Source: Food Research
Authors: D.M. Salam, A.N. Laksmita, A. Fernandes, R. Maharani, S.H. Saputra
Institution: National Research and Innovation Agency
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $100
OpenAlex ID: W4405338719