THE PRODUCT DEVELOPMENT OF MACARON CHRYSALIS CREAM

Abstract

This experimental research aims to study the basic recipe for macarons,  develop a basic macaron formula to add protein from chrysalis and develop macaron products with added chrysalis protein to be acceptable to consumers. By asking for opinions from 50 consumers using a questionnaire and the data were analyzed using descriptive statistics. It was found that (1) from the study of the basic formula, it was found that the formula 1 which consists of 33 grams of water, 110 grams of white sugar, 100 grams of icing sugar, 100 grams of blended almond powder, 74 grams of egg whites, 2 tablespoons of cocoa powder, 200 grams of chocolate, and 200 grams of whipping cream, received highest scores. The overall average was 4.86, the appearance had an average of 4.73, the color had an average of 4.70, the scent had an average of 4.66, and the taste had an average of 4.63 (2) Development of macaron products with added chrysalis protein, supplementing with pupa protein at 10 percent was the most acceptable. Appearance had an average of 4.60, color had an average of 4.43, scent had an average of 4.61, taste had an average of 4.56, texture had an average of 4.64, and overall preferance had an average of 4.70 (3) Evaluation of satisfaction from consumers was at a high level with an average of 4.29 with a high level of satisfaction in all aspects in terms of appearance, color, scent and taste.