Teenagers Knowledge About Traditional West Java Cakes

Abstract

The number of new more modern foods is one of the factors causing the lack of knowledge and interest of teenagers in Indonesian traditional cakes especially traditional West Java cakes. The purpose of this study is to obtain information about teenagers’ knowledge related to ingredients, equipment, processing techniques, and traditional types of West Java cakes. The method used in this study is a quantitative method with a cross-sectional research design. The population in this study is 892 students at SMP Negeri 24 Bandung. The sampling technique used is proportionate stratified random sampling with a sample number of 66 people. The instrument used is a multiple-choice objective test which is analysed by using descriptive analysis as outlined in the form of a percentage. The results show that more than half (73%) respondents have a good knowledge of the ingredients used in the making of traditional West Java cakes. More than half (72%) respondents have a good knowledge of the equipment used in the traditional cake making of West Java. Most (86%) respondents have a very good knowledge of the processing techniques used in the traditional cake making of West Java. More than half (72%) respondents have a good knowledge of the types of traditional West Java cakes. A total of 76% of respondents have a good knowledge of traditional West Java cakes related to ingredients, equipment, processing techniques, and traditional types of West Java cakes. The results of this study are based on the number of correct answers on the multiple-choice test. This study has had an impact on parents and educators to raise awareness of the importance of introducing traditional cakes to teenagers so the existence of traditional cakes is not rapidly brought to an end and is always in demand by all circles, particularly young people.