Level of Acceptance of Ice Selendang Mayang Innovation with Azolla Microphylla Substitution

Lu'luwatin Rosdiana Aprilia, Nurul Syif'a Herdianti, Nimas Prasasti, Inda Dzil Arsy, Sefty Aulia, Ilham Winata

Abstract


This study aims to analyze the acceptance level of es selendang mayang innovated through the substitution of Azolla microphylla. The es selendang mayang was innovated by substituting 60% of pandan leaves with Azolla microphylla. Acceptance testing was conducted using sensory evaluation methods. The panelists were semi-trained to distinguish between sweet, sour, salty, and bitter tastes. Market acceptance was assessed using a questionnaire. The original es selendang mayang served as a control for comparison. The results indicate that the acceptance level of the innovated es selendang mayang is 4.1 on a 5-point Likert scale. In terms of market acceptance, it received a score of 8 out of 10 compared to only 3 out of 10 for the original version. Es selendang mayang with Azolla microphylla substitution is favored by consumers. This innovation increased the acceptance level of es selendang mayang from 3/10 to 8/10.

 


Keywords


Level of Acceptance; Innovation of Ice Selendang Mayang; Azolla Microphylla; Substitution.

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References


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DOI: https://doi.org/10.17509/gastur.v12i1.74634

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