Daya Terima Generasi Z terhadap Inovasi Produk Cheesecake Berbahan Dasar Ubi Cilembu

Abstract

Cilembu sweet potato has natural sweetness, a distinctive caramel aroma, and strong potential as a local ingredient for food innovation; however, its use in modern desserts remains limited. Generation Z is generally receptive to culinary innovation and considers taste, appearance, uniqueness, and the use of natural ingredients when accepting new food products. This study aimed to analyze Generation Z's acceptance of Cilembu sweet potato-based cheesecake, compare the sensory characteristics of 30%, 70%, and 100% formulations, and determine the most preferred formulation. A mixed-method approach with a sequential exploratory design was employed. The qualitative stage involved interviews with three trained panelists who evaluated the aroma, sweetness, color, texture, and overall acceptance of the three formulations. The selected formulation was then assessed quantitatively through a hedonic test using a five-point scale involving 71 purposively selected Generation Z panelists. The results showed that the 30% formulation was consistently selected by two of the three trained panelists and was considered the closest to the characteristics of classic cheesecake. In the hedonic test, the 30% formulation achieved an overall mean score of 3.77 out of 5. Overall acceptance received the highest mean score of 3.98, with 88% respons agreeing or strongly agreeing, followed by texture at 3.79, aroma at 3.78, color at 3.76, and taste at 3.55. The study concludes that the 30% formulation was selected and demonstrated good acceptance among Generation Z consumers.