ANALYSIS OF STUDENT PREFERENCES FOR FUDGY BROWNIES BASED ON DIFFERENCES IN WHEAT FLOUR PROTEIN TYPES
Keywords:
Fudgy Brownies, Preference, Texture, Wheat Flour, Protein, Google Form Survey.Abstract
This study aims to analyze students’ preferences for fudgy brownies made using wheat flour with different protein contents, namely high, medium, and low protein. Differences in flour protein content affect gluten formation, which directly influences the appearance or color, moisture, and texture of brownie products. The research method used was a quantitative descriptive survey through organoleptic testing of three fudgy brownie samples: Tester 1 made with high-protein wheat flour, Tester 2 made with medium-protein wheat flour, and Tester 3 made with low-protein wheat flour. The evaluation was conducted by 25 student respondents using a Google Form–based questionnaire with assessment parameters including appearance or color, fudgy texture, and moisture. The results showed that Tester 1 obtained the highest percentage scores across all evaluation parameters, with taste at 48%, appearance or color at 44%, fudgy texture and moisture at 44%, and texture at 52%. The level of respondent satisfaction indicated a very satisfying result of 66.7%. These findings demonstrate that differences in wheat flour protein content have a significant effect on consumer preference levels for fudgy brownies
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Copyright (c) 2026 Gloria Uli Margareta Hutapea, Naysiatul Aisyah, Hanun Anindita Mayadah, Dita Dwi Febiyanto, Dimas Prayoga, Gilang Fahreza (Author)
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