Consumer Preference and Sensory Acceptance of Cassava Flour-Based Flourless Butter Cake as a Healthy Bakery Alternative in Bali
Keywords:
cassava flour, flourless butter cake, consumer preference, sensory evaluation, healthy bakeryAbstract
The increasing public awareness of healthy eating habits has encouraged the development of bakery products using local ingredients with improved nutritional value. One promising innovation is flourless butter cake made from cassava flour as a gluten-free alternative. This study aimed to analyze consumer acceptance, sensory characteristics, dominant preference factors, and consumers’ willingness to purchase and recommend cassava flour-based flourless butter cake in Bali. A quantitative research design was employed using hedonic testing, descriptive sensory evaluation, and consumer preference questionnaires involving 60 respondents in Denpasar, Bali. Data were analyzed using descriptive statistical analysis through percentage and mean score calculations. The findings revealed that consumer acceptance of the product was categorized as very high, with acceptance scores of 85% for color, 86% for taste, 87% for aroma, and 87% for texture. Sensory evaluation indicated that the product possessed an attractive golden-yellow appearance, a distinctive butter aroma, a sweet taste, and a soft moist texture. Product attitude emerged as the dominant factor influencing consumer preference (93.3%), followed by health and lifestyle considerations (85.0%). More than 90% of respondents expressed their willingness to purchase and recommend the product. These findings demonstrate that cassava flour-based flourless butter cake has considerable potential to be developed as a healthy bakery product utilizing local food resources while meeting consumer expectations in the growing healthy food market.
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Copyright (c) 2026 Kevin Ricbell, Ira Mayasari, I Gusti Ayu Ari Agustini (Author)
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