This research aims to determine the stages of making buroncong cake from black glutinous rice flour and determine the effect of black glutinous rice flour as an alternative ingredient for making buroncong on the characteristics of taste, texture, color, and aroma. This research used a pre-experimental design, where only one group of subjects received treatment in the form of making buroncong with black sticky rice flour. This approach aims to directly evaluate the final results of buroncong products and how the use of black sticky rice flour affects its sensory characteristics, such as taste, texture, aroma, and color. Apart from that, the types and sources of research data use primary data and secondary data, and data collection techniques through documentation and a qualitative approach; a qualitative approach is more appropriate to use in the research process of making black sticky rice flour buroncong because this method provides an in-depth and comprehensive exploration of Research subjects' views and experiences regarding buroncong cake. By using a qualitative approach, researchers were able to collect diverse and detailed descriptive data through direct interviews with informants so that they could understand the differences and variations in their responses to fugitive with 20 informants consisting of 5 limited informants and 15 trained informants, and the results were analyzed using sensory descriptive evaluation. This technique involves measuring the sensory features of the product through the assessment of limited and trained informants, which provides important information about how changes in base ingredients affect the sensory perception of buroncong compared to the standard version. Apart from that, this research also applies thematic analysis. In this context, thematic analysis enabled researchers to identify important themes that emerged from interviews with informants related to their experiences with buroncong made from black glutinous rice flour.
This research was conducted in the practical laboratory of the Culinary Arts study program at Makassar Tourism Polytechnic. Based on the results of the first to sixth experiments that were carried out, the final characteristics of the buroncong that were considered the best and worthy of being tested on informants as a whole were the results of the sixth experiment. The attributes of buroncong from this latest experiment, both in terms of taste and texture, were in accordance with the standards set by researchers. Thus, the final product from the sixth experiment will be used as a basis for assessing the sensory characteristics of informants.
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