Acceptability of Soya Milk Squash Cupcake

Abstract

Soya (Glycine max) milk is a traditional unfermented food that uses soybeans. Soy milk came from tofu. The researchers substituted the evaporated milk for the simple cupcake, and squash was also added to the original ingredient. This research used an experimental research design, and the researchers used simple random sampling as a sampling technique. To obtain the data, a survey questionnaire was used. The assessment showed that in terms of taste, the product was acceptable, with a weighted mean of 2.59. In terms of aroma, the product was strongly acceptable, with a weighted mean of 3.56. In terms of nutritional value, the product was strongly acceptable, with a weighted mean of 3.90. In terms of competitiveness, the product was strongly acceptable, with a weighted mean of 3.57. In terms of presentation, the product was strongly acceptable, with a weighted mean of 3.99. The overall weighted mean of the product was 3.52, with the verbal interpretation of strongly acceptable. Therefore, the product is acceptable for the respondents. Further study is recommended by the researchers to improve this product to compete with other existing cupcakes in the market.