A.K.B. Sakti, W. Rinawati
The finished project is aimed for: 1) finding recipe for products Casorja, 2) to know the responses for Casorja, 3) to know the nutrient content for product Casorja. This type of research that is used in the manufacture of product, the R&D (Research and development) with model of development 4d. Define is stage determining the receipt reference, design is product development, develope is step of product validation, disseminate is step to product implementation have been through stage validation and show off that in the exhibition. Time and place of the research at the Technical faculty of Yogyakarta state of university Laboratory have done in January 2019 to May 2019. The testing of sample each product reference and development, meanwhile tool of tester experiment power plan, power plan validation I and II, power plan test sensory panelists, and power plan test favorite when the exhibition with technical analysis of data descriptive cuantitative. The results obtained from this study are: 1) cake products with mosaic technic, with substitution of Sorgum flour as much as 50%, 2) the community's acceptance of the Casorja products with a very preferred category with an overall value of 3.53 indicates that the product is acceptable to the community, 3) nutrient content of product Casorja is high fiber of 4g and high protein of 3,5g. © Published under licence by IOP Publishing Ltd.
Department of Culinary Engineering Education, Faculty of Engineering, Yogyakarta State University, Indonesia
