Organoleptic analysis as approach study for consumer preference of Cajuput (Melaleuca cajuputi) sponge cake

Sponge cake is a delightful food for gathering in the afternoon or evening. Sponge cake taste usually sweet with various additions such as chocolate, chopped walnuts, cheese, pandan aroma, and others. The development of the culinary business requires some innovations to create new variants of sponge cake with unique taste, and healthy purposes. Cajuput is a familiar herb for bio-food and bio-medicine material; thus it can be used as an additional taste for a unique sponge cake. An innovation was made by adding dried Cajuput leaf flour into sponge cake for health benefits. This study aimed to determine the response of panelists of Cajaput sponge cake. The research was carried out by adding 10 g (D1), 20 g (D2), and 30 g (D3) of dried Cajuput leaf flour into sponge cake. Organoleptic testing was carried out on forty trained panelists to describe the consumer acceptance of the sponge cake. The results showed that 35% of panelists preferred the aroma of D1 and D2 Cajaput sponge cake. Meanwhile, 65% of panelists liked the taste of D1 Cajaput sponge cake. On the other hand, 45% of panelists liked the texture of D2 sponge cake. A total of 55% of panelists overall accepted the D1 Cajaput sponge cake. The consumer acceptance of the Cajaput sponge cake will be a drive for culinarians to develop a healthier and tasty food products.