ANALYSIS OF DIFFERENCES IN HOKKAIDO CHEESE TART CRUST CHARACTERISTICS USING LOW-, MEDIUM-, AND HIGH-PROTEIN WHEAT FLOUR BASED ON STUDENT RESPONSES
Keywords:
Hokkaido cheese tart, crust texture, wheat flour, protein content, consumer preferenceAbstract
This study aims to analyze differences in the crust characteristics of Hokkaido cheese tart produced using wheat flour with different protein levels, namely low-protein, medium-protein, and high-protein flour, and to identify student preferences toward the resulting products. The crust is a crucial component of Hokkaido cheese tart because it determines the eating experience through attributes such as crispness, crumbliness, color, and structural durability. This research applied an experimental method using a quantitative descriptive approach. Three crust formulations were prepared using the same ingredient composition and production procedure, with the only difference being the type of flour used. After baking, each crust treatment was evaluated through direct observation and organoleptic testing. Organoleptic data were collected using a questionnaire distributed to student respondents who tasted the three samples. The evaluation focused on sensory attributes of the crust, including texture (crispness and crumbliness), visual appearance (color), and overall preference. The results showed that low-protein flour produced the crispiest and most crumbly crust, which was considered most suitable for tart characteristics. Medium-protein flour produced a moderately crisp crust with better structural stability, while high-protein flour produced the strongest structure but resulted in a harder and denser texture that was less preferred. Consumer preference data revealed that 38.5% of respondents preferred the tart crust made with low-protein flour, indicating that a crisp and crumbly texture is more desirable for Hokkaido cheese tart.
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Copyright (c) 2026 Ola Zafira, Adinda Viola Anzani, Zalfaa Refita Armefianti, Cahyo Giri Saputro, Alexander KT Tambun, Gilang Fahreza (Author)
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