Sensory characteristics of <i>bungong kayee</i> (traditional Acehnese cake) as a local food enrichment

Bungong kayee is a traditional Acehnese cake which has distinctive shape like leaves arranged to form flower with crunchy texture, white bone color pale yellow. This obtained from the cooking process oil using low heat so that it almost same as cork egg cake. study aims determine level of panelists' preferences for cakes in terms sensory assessment increasing added value local food. The sample used this bongong kayee. Sample testing was carried out 3 times different production times. interval between 1 week. difference time see stability preference panelists test bungong remains or constant. Sensory evaluation hedonic scale 5 method 35 aged 20-23 years Teuku Umar University students, parameters were color, taste and texture. In three productions values ranged 4.40 4.51 (likes) while 5.11 4.29 productions. And texture scores range 4.26 4.69 (rather like). Based on test, namely overall preferred third compared first second