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Processed telang flower and coffee products from Malang must be introduced to the public as typical Malang food tourism, such as processed telang BUTERI flower and BUSER KING coffee products. The purpose of the study was to determine through organoleptic tests. The type of research is quantitative descriptive research with organoleptic test methods through hedonic tests (likeability). The research sample was 40 researchers for processed telang BUTERI flower products and 50 panelists for processed BUSER KING coffee products. The research instrument was a hedonic test sheet with a scale of 1 to 5 (taste, aroma, appearance, texture, and overall). The research data are quantitative data of the percentage of preference and qualitative data in the form of information or panelist comments. The data analysis technique is quantitative descriptive. The results of the study indicate that consumer acceptance of processed telang BUTERI flower products from the taste aspect is 60.5%, aroma aspect is 61%, appearance aspect is 70%, texture aspect is 63.5%, and overall aspect is 67%. Meanwhile, consumer acceptance of processed BUSER KING coffee products from the taste aspect is 74.4%, aroma aspect is 79.6%, appearance aspect is 74.8%, texture aspect is 74.8%, and overall aspect is 82.4%. The study concludes that processed telang BUTERI flower and BUSER KING coffee products can be accepted by consumers. The public can consume telang BUTERI flower and BUSER KING coffee processed products because they have halal certificates, NIB, and PIRT certificates.

The study concludes that processed telang BUTERI flower and BUSER KING coffee products can be accepted by consumers.These products possess halal certificates, NIB, and PIRT certificates, making them suitable for public consumption.The research highlights the potential of these locally sourced products as typical Malang food tourism offerings.Further research and quality control are recommended to strengthen their market position.

Penelitian lanjutan dapat dilakukan untuk mengoptimalkan formulasi produk telang BUTERI dan BUSER KING dengan mempertimbangkan preferensi konsumen yang lebih spesifik, misalnya dengan variasi tingkat kemanisan atau penambahan bahan-bahan lain yang berpotensi meningkatkan cita rasa dan nilai gizi. Selain itu, studi lebih mendalam mengenai pengaruh proses pengolahan terhadap kandungan senyawa bioaktif dalam telang dan kopi, seperti anthocyanin dan kafein, perlu dilakukan untuk memastikan kualitas dan manfaat kesehatan produk tetap terjaga. Terakhir, penelitian mengenai strategi pemasaran dan branding yang efektif untuk memperkenalkan produk-produk ini sebagai bagian dari identitas kuliner Malang dapat membantu meningkatkan daya saing dan penerimaan pasar, termasuk potensi pengembangan kemasan yang menarik dan informatif untuk menarik minat konsumen.

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