Siti Nuning Nuriah; Keizha Nabila Artamulya Reva
This research discusses the development of dessert products, namely Entremet which aims to increase dessert variety. The method used in this study uses the Research and Development method by conducting a series of experiments and development using a hedonic scoring scale test involving 25 panelists. Based on the results of the research carried out, it can be known that the results of the overall calculation in the appearance score can be 76% very liked, 24% liked, scented 60% very liked, 40% liked; The color was 88% very liked, 12% liked, the texture was 68% very liked, 32% liked, and the taste was 84% very liked 16% liked, so Entremet Malang Apple Caramel was very liked and acceptable to the panelists. The raw recipe for this product consists of biscuits, peanuts, butter, eggs, wheat flour, sugar, cornstarch, apples, cream cheese. Business analysis shows a profit of 5,000,000 from sales of 259 Pcs/Month. This Research Recommends That The Development Of This Product Continue.