PENILAIAN HEDONIK DAN PERILAKU KONSUMEN TERHADAP SNACK YANG DIFORTIFIKASI TEPUNG CANGKANG KERANG SIMPING (Amusium sp.)

Scallop shells fl our need to be formulated with a source of phosphor. The aim of this study was to examine the formulation of calcium and phosphorus scallop shells fl our with corn and millet and its infl uence on the level of snacks preference and to identify the potential marketing. This research methods is experimental laboratories and descriptive using completely randomized design (CRD) by three treatments with three replications. The treatment is the addition of fl our calcium products, include the control 0% (A1, A2, A3), the addition of scallop shells fl our with corn fl our (B1, B2, B3) and the addition of fl our shell scallop shells with millet fl our (C1, C2, C3). Parameters observed include calcium, phosphor and hedonic value. Hedonic value is tested using Kruskal Wallis analysis. In the results show that the results of fortifi ed snacks produce calcium and phosphorus ratio close to 3 : 1 (Ca / P), however cookies with scallop shells and millet fl our fortifi cation provide calcium and phosphorus ratio of 12.3: 1 (Ca / P). Extrudates with scallop shells and corn fl our fortifi cation is the closest to the ratio of calcium and phosphorus balance, with 3.2 : 1 (Ca / P) ratio and has the highest hedonic value (6.89 ≤ μ ≤ 7.57). On consumer behavior assessment concluded that the potential customers in Semarang is as much as 86.7% who liked the product and interested to products. The suitable prices for 30 grams products of extrudates that fortifi ed with scallop shells and corn fl our is Rp. 3.600, -