ANALYSIS OF GEN Z’S INTEREST IN GELATIN GRAMMAGE VARIATIONS ON THE TEXTURE OF JAPANESE PURIN
Keywords:
Gelatin, Pudding, Grammage, Texture, SurveyAbstract
This study aims to analyze the effect of gelatin weight variation on the texture, stability, and level of consumer preference among Generation Z for purin (Japanese pudding) products. Three gelatin formulations were tested: 7 grams, 9 grams, and 12 grams. The research method was conducted by testing 20 Gen-Z respondents, with the assessment level based on the texture of the pudding produced during a 5-hour cooling period. The results of this study will be a data-based assessment of the gelatin dosage that will affect the density of the Japanese pudding texture and a survey assessment from the respondents. It also confirms how gelatin works as the final result of the pudding texture. This study aims to analyze the effect of gelatin weight variations on the texture, stability, and level of Generation Z consumer preference for purin (Japanese pudding) products. Three gelatin formulations were tested: 7 grams, 9 grams, and 12 grams. The research method was conducted through testing 20 Gen-Z respondents, with assessment levels based on the texture of the pudding produced during a 5-hour cooling period. The results of this study will be a data-based assessment of the gelatin dosage that affects the density of Japanese pudding texture and the assessment survey of respondents. It also confirms how gelatin works on the texture of the pudding as the final result of the pudding texture
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