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This study aimed to determine the physical characteristics and consumer preferences of a commercial fusion dessert, durian–katuk klapertaart (Sauropus androgynus). An experimental method was employed using a Completely Randomized Design (CRD) with three different treatments. Organoleptic evaluation was conducted by 30 untrained panelists using a hedonic test. The data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test. The results showed that the substitution percentage in each treatment had a significant effect on consumer acceptance in terms of aroma, texture, color, and taste. Formulation F2 was the most preferred by the panelists. The physical characteristics of the F2 formulation were soft with a slightly fibrous texture, a moderately strong durian aroma, a fairly strong katuk aroma, a slightly dark green color, and a balanced sweet taste of durian and katuk.

Nutritional problems among adolescents are increasingly associated with unhealthy dietary habits and low physical activity, contributing to the rising prevalence of overweight. According to the 2023 Indonesian Health Survey, overweight prevalence among adolescents ranges from 12% to 16.2%. This study aimed to develop Zea Coffee Tab, a functional beverage made from Robusta coffee and corn silk containing bioactive compounds, including caffeine and flavonoids, which may support metabolism and body fat oxidation. An experimental method with a Completely Randomized Design (CRD) was employed. The evaluated parameters included organoleptic tests (hedonic and hedonic quality) involving 30 semi-trained panelists, proximate analysis, and identification of bioactive compounds. Data were analyzed using the Kruskal–Wallis, Mann–Whitney, One-Way ANOVA, and Duncan’s multiple range tests. Three formulations were tested: F1 (30% Robusta coffee:70% corn silk), F2 (50%:50%), and F3 (70%:30%). The findings showed that F3 was the most preferred formulation, with an acceptance score categorized as “very much liked.” The product contained energy ranging from 319.20–324.26 kcal/100 g, protein 5.12–5.34%, fat 0.48–0.58%, carbohydrates 73.85–74.51%, moisture 9.12–9.66%, ash 2.10–2.32%, caffeine 182.45–205.86 mg/100 g, and flavonoids 4.28–6.03 mg/100 g. Zea Coffee Tab has the potential to serve as a healthy functional beverage for overweight adolescents. Further studies on shelf life and clinical effectiveness are recommended to support product commercialization.

Choux pastry relies heavily on eggs to form its cavity structure and sensory characteristics. The use of duck eggs can improve physical quality due to their higher protein and fat content compared to chicken eggs. This study aims to analyze the differences in organoleptic quality between choux pastry with 100% chicken eggs and 25% duck egg substitution. The experimental quantitative study involved 50 panelists using a hedonic scale questionnaire and analyzed descriptively. The results showed that 25% duck egg substitution significantly improved texture firmness and provided a more savory taste. However, in terms of aroma, the sample with duck egg substitution scored lower due to a sharper fishy aroma. Although 25% duck egg substitution effectively improved the physical structure, it is recommended to add aromatic ingredients to reduce the distinctive duck egg aroma. These findings provide insights into the development of choux pastry with duck egg substitution to improve physical quality without sacrificing desired organoleptic characteristics.

Based on the 2023 Indonesian Health Survey, the prevalence of overweight among adults reached 23.4% nationally and 24.5% in East Java Province. This condition highlights the need for food innovation, particularly high-fiber snacks suitable for overweight adults. This study aimed to develop cereal based on okara (soy pulp) flour and mung bean flour as an alternative high-fiber food product. Organoleptic testing was conducted on 30 semi-trained panelists evaluating color, aroma, texture, and taste using hedonic and hedonic quality tests. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, while nutrient content analysis was analyzed using One Way ANOVA followed by Duncan’s post hoc test. The results showed that in the hedonic test, color, texture, and taste parameters were significantly different (p<0.05), while aroma was not significantly different (p>0.05). In the hedonic quality test, color and taste showed significant differences (p<0.05), whereas aroma and texture did not (p>0.05). Overall, formulation 922 was the most preferred by panelists. The nutritional content of the cereal ranged from 407–410 kcal for energy, 76.44–77.53% carbohydrates, 8.91–9.66% protein, 6.80–7.30% fat, 5.20–5.51% moisture, 1.26–1.41% ash, and 9.72–10.90% total dietary fiber. The developed cereal is classified as a high-fiber food and has potential as a healthy snack for overweight adults.

Consumption of meat sausages has the potential to increase the risk of non-communicable diseases due to their high saturated fat content. The development of plant-based analog sausages can be a healthier alternative. Banggai sweet potato has potential as a local carbohydrate source, while moringa seeds contain relatively high protein. This study aimed to determine the acceptability and proximate composition of analog sausages made from Banggai sweet potato flour and moringa seed flour. This study was an experimental research using a Completely Randomized Design (CRD) with three formulations (F1, F2, and F3). Organoleptic testing was conducted on 30 semi-trained panelists using a 5-point hedonic scale including color, aroma, taste, and texture. Data were analyzed using Shapiro–Wilk, Kruskal–Wallis, and Mann–Whitney tests. Proximate analysis was performed on the selected formulation. The results showed significant differences in all acceptability parameters (p < 0.05). Formulation F3 was the best formulation based on panelists’ preference level. Proximate analysis of formulation F3 per 100 grams showed moisture content of 7.54%, ash content of 1.61%, protein 7.67%, fat 11.28%, and carbohydrate 21.02%. Formulation F3 had the highest acceptance level and nutritional content with potential as a plant-based protein food alternative. Further studies are needed including mineral analysis, shelf-life testing, microbiological analysis, and industrial-scale development to improve product quality.

Meeting the nutritional needs of pregnant women requires innovative strategies through the provision of healthy snacks with balanced nutritional value. Donuts are popular snack foods; however, they are generally made from wheat flour and have limited nutritional content. This study aimed to analyze the nutritional content and acceptability of donuts enriched with red bean flour and Banggai yam flour as a healthy snack for pregnant women. This experimental study employed a Completely Randomized Design (CRD) consisting of three formulations: F1 (35% red bean flour : 15% Banggai yam flour), F2 (40% : 10%), and F3 (45% : 5%), with two replications. Nutritional analysis included protein using the Kjeldahl method, fat using the Soxhlet method, and carbohydrate using UV-Vis spectrophotometry. Acceptability was evaluated using a hedonic test. Data were analyzed using ANOVA and the Kruskal–Wallis test. The results showed significant differences in protein, fat, and carbohydrate contents among formulations (p<0.05). The highest protein content was found in F3, the highest fat content in F2, and the highest carbohydrate content in F1. Acceptability did not differ significantly among formulations (p>0.05); however, F1 obtained the highest preference score. Donuts enriched with red bean flour and Banggai yam flour have the potential to be developed as a healthy local food–based snack for pregnant women.

Background: The prevalence of Chronic Energy Deficiency (SEZ) of pregnant women nationally is still 16.9%, and anemia reaches 27.7%, so the development of local food-based Supplementary Feeding (PMT) is needed. Brownies with the substitution of red spinach as a source of iron and purple sweet potato flour as an energy source have the potential to be developed as an alternative to PMT. This study aims to determine the acceptability and nutritional content of red spinach brownies with the addition of purple sweet potato flour as an interlude food for pregnant women. Method: Design using the Complete Random Design (RAL) method. The formulation of making brownies consists of three treatments with a comparison between (red spinach pureee and purple sweet potato flour) as follows: F1 (50:50), F2 (60:40), and F3 (40:60). The acceptance test was conducted using a hedonic test of color, aroma, taste, and texture on 30 semi-trained panelists. Analysis of nutritional content includes moisture content (thermogravimetry), ash content (dry ashing), protein (Kjeldahl), fat (Soxhlet), carbohydrates (by difference), and Fe (Atomic Absorption Spectrophotometry). The data were analyzed using the Kruskal-Wallis test. Research Results: The acceptability test showed that there was no significant difference between the formulations. The F3 formulation with a ratio of 40% red spinach pureee and 60% purple sweet potato flour obtained the highest preference value and was determined as the best formulation. The nutritional content of the F3 formulation includes protein 10.447%, fat 8.047%, carbohydrates 1.5579%, Fe 0.0005%, moisture content 20.68%, and ash content 1.4875%. Conclusion: There was no significant effect of each formulation on the acceptability of Brownis Suggestion: It is hoped that the next researcher can improve product formulation and processing processes to maintain and increase iron (Fe) levels in brownies.

Calcium deficiency among Indonesian adolescents remains a nutritional concern that necessitates the development of food products utilizing alternative calcium sources. Eggshell powder has potential as a calcium fortification ingredient due to its high calcium content and abundance as food waste. This study aimed to analyze the effect of eggshell powder substitution on the organoleptic characteristics and acceptability of oatmeal cookies among adolescents aged 10–15 years. This experimental study used a Completely Randomized Design with four substitution levels: 0% (F0), 5% (F1), 6% (F2), and 7% (F3). Organoleptic quality testing was conducted by three trained panelists, while hedonic testing was performed by 30 adolescent panelists on selected formulas (F0, F2, F3), analyzed using the Friedman test (α = 0.05). Organoleptic quality results showed that F2 and F3 had characteristics closest to the control, while F1 showed higher negative attribute intensity in taste and texture parameters. Hedonic test results showed no significant differences between formulas across all parameters (p > 0.05), with mean scores ranging from 3.87 to 4.63 out of a scale of 5 (very much liked). Formula F3 is recommended as the best formula as it demonstrated acceptability comparable to the control while containing the highest calcium substitution level.

This study aimed to form late and evaluate a natural massage oil preparation using a combination of lavender, citronella, and chamomile essential oils with olive oil as the carrier oil. The background of this research was based on the increasing public demand for natural body care products that are safe, non-irritating to the skin, and provide relaxation effects. The three essential oils used possess therapeutic activities, including relaxation, antimicrobial, anti-inflammatory effects, as well as the ability to relieve stress and muscle tension. The study employed three formulation variations (F1, F2, and F3) with different compositions of essential oils. The evaluation of the preparations included organoleptic tests, pH measurement, viscosity, specific gravity, physical stability testing, hedonic testing, and irritation testing. The organoleptic test results showed that all formulations had a liquid form, a deep light-yellow color, and a characteristic aroma corresponding to the dominant essential oil in each formulation. The pH values of all formulations were stable at 5, indicating safety for skin application. Viscosity values were within the ideal range for massage oil, between 4.124–4.735 cPs, and specific gravity values were within the standard range. Stability testing over 28 days revealed no significant changes in color, aroma, pH, or viscosity. The irritation test indicated that none of the formulations caused skin irritation in panelists. Hedonic testing showed that formulation 2 was the most preferred in terms of aroma, while formulation 3 was preferred for texture. Overall, all three formulations were considered stable, safe, and well accepted by consumers, indicating their potential use as natural massage oil products.

The cosmetic industry continues to grow rapidly along with the increasing demand for natural-based body care products, one of which is massage oil. Essential oils such as lavender, citronella, and chamomile are known to have synergistic effects as relaxation agents, anxiety reducers, and anti-inflammatory agents. To support the safety and effectiveness of their use, the selection of appropriate carrier oils, such as olive oil, almond oil, and virgin coconut oil (VCO), is required due to their good penetration ability and moisturizing properties. This study aimed to determine the effect of variations in carrier oils on the physical and sensory characteristics of aromatherapy massage oil preparations and to identify the most optimal formulation. The research was conducted experimentally by formulating three massage oil formulations using a combination of lavender, citronella, and chamomile essential oils with different carrier oil compositions. The evaluations included organoleptic tests, pH, viscosity, specific gravity, stability, irritation tests, and hedonic tests. The results showed that all formulations were liquid, homogeneous, stable for 28 days, had pH values within the normal skin pH range, met the required viscosity and specific gravity standards, and did not cause skin irritation. Based on the hedonic test, formulation F2 was the most preferred by respondents and was determined to be the best formulation due to its most favorable aroma, texture, and comfort during use. Therefore, variations in carrier oils influence the characteristics of massage oil preparations and enable the determination of the optimal formulation

Background: The prevalence of Chronic Energy Deficiency (CED) among pregnant women in West Papua remains very high, reaching 40.7%. The provision of manufactured supplementary food (PMT) in the form of biscuits often faces challenges due to low compliance caused by monotonous taste and nausea-triggering flavors. Sweet potato (Petatas) is a potential local food source with an energy content of 123 kcal/100g that could serve as an alternative PMT. Objective: To analyze the acceptability (taste, color, aroma, and texture) of sweet potato-based PMT products among pregnant women with CED. Methods: A quantitative study with a cross-sectional design was conducted from September to October 2025 at the Ransiki Health Center. The sample consisted of 22 pregnant women with CED. The research instrument used a 5-point hedonic scale questionnaire. Results: Respondent characteristics were dominated by the ideal age range of 20-35 years (81.8%) and low family income (63.6%). The acceptability test results showed high overall acceptance with an average score of 4.23 (Highly Liked). The color attribute obtained the highest score (4.27), followed by taste (4.18), texture (4.18), and aroma (4.14). Conclusion: Sweet potato-based PMT products have excellent acceptability and significant potential to be integrated into local nutritional intervention programs for pregnant women with CED.

This study focuses on the development of pumpkin shortcake (Curcubita moschata) as a dessert innovation, utilizing the potential of Indonesia’s local food resources, which are highly nutritious and widely available. Pumpkin is well known for its high dietary fiber content that supports digestion, as well as its antioxidant properties that may reduce the risk of cancer and chronic diseases. While traditional shortcakes are commonly made with strawberries, this innovation aims to substitute conventional ingredients with pumpkin, thereby not only enhancing nutritional value but also supporting the local farming economy. The main objectives of this research are to identify the production process and formulation of pumpkin shortcake, evaluate consumer acceptance of the product, and analyze packaging and presentation strategies that enhance consumer appeal. The production process involved selection, washing, steaming, and pureeing of pumpkin, followed by weighing, mixing, molding, baking, cooling, filling, and cutting. The third experiment successfully produced a product that met all sensory criteria, including color, taste, texture, and aroma. A hedonic test involving 35 untrained panelists indicated that pumpkin shortcake with 25% liquid milk and 75% pumpkin (Code 731) was the most preferred, particularly in terms of taste and color, while the 50% milk and 50% pumpkin formulation (Code 281) was most favored for aroma and texture. The findings conclude that the formulation of pumpkin shortcake with 25% liquid milk and 75% pumpkin is the most accepted by consumers. Attractive packaging and presentation are also emphasized as essential strategies to enhance product appeal and market value.

This study aims to analyze the acceptability, nutritional content, and financial feasibility of processed food products based on kimpul flour (Xanthosoma sagittifolium) and milkfish (Chanos chanos) as a functional local food innovation with potential for development to support food security. Kimpul flour was selected as a substitute for wheat flour due to its complex carbohydrate content, low glycemic index, and dietary fiber beneficial for digestion. Milkfish was utilized as an economical animal protein source rich in omega-3 fatty acids and widely available in Indonesia. The developed products included milkfish risoles, milkfish satay lilit, and kimpul pancake with various substitution formulations, tested using an experimental laboratory method. A hedonic test was conducted with 30 semi-trained panelists to evaluate color, taste, aroma, and texture. Nutritional content was analyzed using the Fat Secret application, while financial feasibility was assessed through a two-year cash flow projection. The results indicated that kimpul flour substitution at 8% in risoles, 10% in satay lilit, and 50% in pancakes yielded the highest acceptability scores based on organoleptic evaluations favored by the panelists. Nutritional analysis demonstrated an increase in dietary fiber and a balanced macronutrient profile. Financial analysis showed that the business is feasible and profitable for development at the micro, small, and medium enterprise (MSME) scale. This study concludes that kimpul flour and milkfish have strong potential as functional food ingredients with high economic value.

Rapid adoption of cashless payments has reshaped everyday spending, especially among young consumers. While e-wallets deliver speed and convenience, constant exposure to discounts, cashbacks, and one-click checkouts may also foster more frequent discretionary purchases. This study examines the relationship between e-wallet usage intensity and consumptive lifestyle, focusing on how convenience and promotional stimuli relate to spending tendencies. Using a cross-sectional online survey of students and early-career workers, we collected self-reports on payment habits and consumption patterns with validated Likert-type instruments. Data were screened and analyzed with correlation and linear regression after basic assumption checks. The results indicate a positive and statistically meaningful association between e-wallet usage and consumptive lifestyle; respondents who transact more often via e-wallets tend to report stronger preferences for instant gratification, hedonic purchases, and impulse buying. Convenience features (e.g., stored cards, fast checkout) and promotional exposure (e.g., limited-time deals) emerged as salient correlates of the relationship. The findings add contextual evidence from Indonesia’s digital economy and suggest practical implications for users, platforms, and educators. Financial-wellbeing interventions such as digital budgeting tips, in-app nudges, spend limits, or post-purchase reflections may help align seamless payments with healthier consumption decisions. Future work can test causal mechanisms and evaluate design features that encourage prudent, goal-consistent spending without diminishing user experience.

This research is a quantitative study to determine the direct influence between perceived value, hedonic value and trust on purchase intention for the Skincare brand. The benefit of research is to prove that there is a relationship between all variables. Data collection was carried out through a survey with a questionnaire in the form of a Google form. The population in this study are consumers who know Skintific products and live in Jabodetabek, aged 18 years and over. There were 100 questionnaires collected. To test the validity and reliability using the Structural Equation Model (SEM). Based on the research results, 5 accepted hypotheses were found, namely perceived value has a positive influence on trust, hedonic value has a positive influence on trust, trust has a positive influence on purchase intention, perceived value has a positive influence on purchase intention and hedonic value has a positive influence on purchase intention. It is hoped that the results of this research can provide input for Skincare to develop and introduce their products on social media and provide information for each existing product, so that potential consumers and Skincare customers are interested in always having the intention to buy their products.

This study aims to analyze the relationship between the intensity of playing the online game Mobile Legends and the consumptive behavior of university students at Universitas PGRI Ronggolawe Tuban. The research was motivated by the growing phenomenon of digital consumption among students, particularly through virtual item purchases via microtransactions. A quantitative correlational approach was employed, using purposive sampling involving 40 active student players of Mobile Legends. Research instruments consisted of Likert-scale questionnaires measuring two main variables: gaming intensity (frequency and duration) and consumptive behavior (impulsive buying, wastefulness, and non-rational consumption). Data were analyzed using Spearman’s rho correlation test, revealing a positive and significant relationship between gaming intensity and consumptive behavior (r = 0.558; p < 0.05). These findings indicate that higher gaming intensity increases students’ tendency toward hedonic and symbolic digital consumption. The study highlights that students’ consumptive behavior in the digital era is shaped not only by economic factors but also by social influence, self-control, and emotional gratification. The research implies the need for enhanced digital financial literacy and self-regulation awareness among students to mitigate excessive consumptive behavior.

Public demand for healthy, low-gluten and high-fiber food products encourages innovation in the bakery industry. This study aims to compare the texture and taste of brownies based on mocaf flour (Modified Cassava Flour) and rye flour with steamed and baked processing methods, and determine the formulation that has the best organoleptic quality. Mocaf flour was chosen because it is gluten-free, low glycemic index and locally sourced, while rye flour is rich in fiber, anthocyanin and antioxidant pigments and is beneficial for health. This study used an experimental design with three variations of mocaf proportions: rye (75:25, 50:50, 25:75) and two processing methods. Hedonic organoleptic tests were conducted by 36 panelists on aroma, taste, texture and overall reception on a likert scale of 1-7. The results showed that the processing method and the proportion of flour had a significant effect on organoleptic quality. Steamed brownies have a softer texture, while baked produce a stronger aroma and flavor. The 50:50 ratio achieves the best balance across all sensory metrics.  

This research aims to develop an innovative dessert product called Panna Cotta Wedang Kacang that combines Italian culinary elements with traditional Indonesian flavors. Panna cotta, a classic Italian dessert made from milk and gelatin, is creatively infused with wedang kacang, a traditional Javanese beverage consisting of sweet ginger broth and boiled peanuts, to create a unique taste sensation that reflects local cultural values. This study employs a Research and Development (R&D) method with an experimental approach to determine the best formulation based on organoleptic aspects, namely taste, aroma, texture, and appearance. Organoleptic testing was conducted with 30 panelists using a 1–5 hedonic scale. The results indicate that the optimal formulation is achieved from a combination of panna cotta made with liquid milk, cream, sugar, gelatin, and wedang kacang broth in a 2:1 ratio, topped with boiled peanuts. The final product received the highest scores for taste and aroma, particularly due to the harmonious blend of the creamy mild flavor of panna cotta and the warm sweetness of ginger from the wedang kacang. Additionally, the nutritional content of the product was analyzed descriptively, demonstrating that Panna Cotta Wedang Kacang has the potential to serve as a functional dessert due to its plant-based protein and antioxidant content from ginger. The conclusion of this research is that Panna Cotta Wedang Kacang is well-received by consumers and has the potential to be developed as a modern dessert alternative with a local touch.

This study aims to determine the effect of tofu pulp flour formulation with the addition of corn flour on protein content and organoleptic characteristics in flakes products. There were 6 treatments in this study with differences in the concentration of tofu pulp flour and corn flour of F0 = 0%: 100%, F1 = 50%: 50%, F2 = 55%: 45%, F3 = 60%: 40%, F4 = 65%: 53%, F5 = 70%: 30%. Protein levels were tested using the kjeldahl method, then the data were analyzed with  the One Way Analysis of Variance (ANOVA) parametric test. The analysis of hedonic organoleptic data used was Kruskall-Wallis with color, aorma, taste and texture parameters. The results of the study showed that the highest protein content was found in the F2 formulation with an average of 4.505%. Organoleptic tests showed that the F2 formulation had the highest level of preference in color, aroma, taste and texture parameters.

Cake is a wheat flour-based food product that is popular because of its sweet taste, soft texture, and attractive appearance. This study aims to evaluate the effect of purple sweet potato (Ipomoea batatas) paste substitution on the sensory, chemical, and physical quality of chocolate cake decorated with character pudding. The study was conducted in May–August 2025 at the Makassar Health Laboratory Center and the Chemistry Laboratory of the Pangkep State Agricultural Polytechnic. The study design used a Completely Randomized Design (CRD) with five treatments of purple sweet potato paste concentration (0%, 10%, 20%, 30%, 40%) and two replications. The parameters analyzed included sensory tests (color, aroma, taste, texture, and overall), chemical tests (antioxidant activity, water content, protein, fat, ash, and carbohydrate), and physical tests (expandability and crumb morphology). Data were analyzed using ANOVA and Duncan's further test for parameters with significant differences. The results showed that the addition of purple sweet potato paste had a significant effect (p < 0.05) on sensory and chemical characteristics. Treatment A4 (40% purple sweet potato paste) obtained the highest score in the hedonic test with an average panelist preference level of 4 (like). The best chemical characteristics were also obtained in A4, namely antioxidant content of 25.6%, water content of 32.97%, protein 3.52%, fat 17.19%, ash 1.34%, and carbohydrate 45.05%. Physically, the rise power was not significantly different between treatments, but the crumb morphology showed pore irregularities at high concentrations.