The purpose of this study is to reveal the advantages of apples as natural
yeast and to determine consumer acceptance of the innovative use of apples
as natural yeast on black sticky rice. So far, apples are only consumed directly
by the public. Therefore, researchers made an innovation by making apples
as natural yeast in making black sticky rice tape. The method used in this
research is experimental and conducts consumer acceptance tests by means
of organoleptic tests to 30 consumers by distributing questionnaires. The
questionnaire was used as the result of the orgenoleptic test to determine the
panelists' preference for physical appearance or shape, color, aroma, taste
and texture of apple-based black sticky rice as natural yeast. The results of
this study were to determine the formulation of sticky sticky tape products
based on apples as natural yeast by fermenting apples first in order to get
natural yeast in apples, then the steaming process of black glutinous rice and
giving natural yeast derived from apples was carried out. fermentation of
black glutinous rice with natural yeast for three days. The organoleptic test
results show that as much as 83.3% of the physical appearance of applebased black glutinous rice as natural yeast can be accepted by consumers.
Based on the color of apple- based black glutinous rice as a natural yeast,
consumers can accept it with a percentage of 74.7%. Based on consumer
acceptance of the aroma of apple-based black sticky rice as a natural yeast,
it was obtained as much as 70.7%. The consumer acceptance test for the
taste of apple-based black sticky rice as a natural yeast was as much as
76%. Meanwhile, based on consumer acceptance of the texture of applebased black sticky rice as a natural yeast, it was obtained as much as 67.3%.
Key words: Natural yeast, Apple Fruit, Black Rice Tape