GEN Z'S PREFERENCE FOR VARIATIONS IN FAT SOURCES IN ENGLISH FRUIT CAKE

Abstract

This study aims to analyze Generation Z preferences as influenced by variations in fat sources, particularly in relation to product texture, aroma, taste, and overall acceptability. The variations in fat sources examined in this study consisted of 250 grams of butter, 250 grams of margarine, and 250 grams of a combination of butter and margarine. Differences in fat composition are known to affect the physical and sensory characteristics of food products, making fat selection an important aspect of product formulation.The research employed a preference test using a survey method involving 20 Generation Z respondents aged 18–28 years. Generation Z represents a significant consumer segment whose food preferences are strongly shaped by sensory attributes such as texture, aroma, and taste. These attributes play a crucial role in determining product acceptance and purchasing decisions within this demographic group. The findings of this study provide an overview of how different fat sources influence sensory characteristics and consumer preferences. Variations in fat sources resulted in perceptible differences in texture, aroma, and taste, which in turn affected the level of preference among Generation Z respondents. Overall, this study contributes to a better understanding of Generation Z consumer preferences and emphasizes the need for product innovation that aligns with their sensory expectations. The insights gained from this research may serve as a reference for food producers in developing products that are more appealing to Generation Z consumers