The Effectiveness of Heating Types in Improving the Quality of Kue Lumpur Products in Home-Based Businesses

Kue lumpur is one of Indonesia’s traditional foods widely produced by micro, small, and medium enterprises (MSMEs). The type of heating equipment used in the baking process can influence the final quality, particularly organoleptic characteristics. This study aims to analyze the effect of using gas stoves and gas ovens on the organoleptic quality of kue lumpur. The method employed was a true experiment using a Completely Randomized Design (CRD) with two treatments and three replications. Kue lumpur was prepared using identical ingredient compositions, then evaluated by 30 untrained panelists based on five organoleptic parameters: shape, color, aroma, texture, and taste. Data were analyzed using an independent t-test. The results showed that gas ovens produced more uniform color with higher scores (p < 0.05), while gas stoves yielded aroma and texture preferred by the panelists (p < 0.05). Shape and taste parameters showed no significant differences (p > 0.05). This study confirms that the choice of heating equipment affects the organoleptic quality of kue lumpur and can serve as a guideline for MSMEs and household industries to improve the quality and competitiveness of traditional food products.