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Abstract
Seblak is one of the culinary specialties of West Java that is favored by Gen-Z, a group with a birth range of 1995-2010 (Széchenyi István University in Győr et al., 2016). This study will focus on the perspectives of university students from outside West Java Province towards seblak, which has become one of the popular foods among Gen-Z. The purpose of this study is to analyze the relationship between organoleptic aspects (Suryono et al., 2018) (taste, aroma, texture, and appearance) with seblak consumer satisfaction, especially in the context of university students who do not come from the West Java region, but have an interest in the local culinary specialties of West Java. The method used is descriptive quantitative, where data is obtained through a questionnaire distributed online through google form using the Likert scale approach method with a research scale from 1-3 containing disagree, neutral, and agree. This questionnaire will be designed to measure respondents' responses to various organoleptic aspects in the West Javanese culinary specialty seblak, as well as their level of satisfaction as consumers. The selection of respondents was carried out using a purposive sampling technique, which ensured that all respondents were within the Gen-Z age range. The results of this study are expected to provide insight into the culinary preferences of Gen-Z who come from different cultural backgrounds, as well as how far organoleptic aspects affect seblak consumer satisfaction. The findings of this study show that aspects of taste and texture are the dominant factors affecting consumer satisfaction, followed by aroma and appearance. The study also revealed that, despite not being from West Java, most respondents expressed high satisfaction with seblak as a unique and interesting dish. Based on these results, it can be concluded that seblak has great potential to be widely accepted among consumers across regions, and its further development can consider flavor adjustments to meet the tastes of a wider market.
Keywords: Seblak, Perception, Consumer Satisfaction, Organoleptic Aspect, Gen-Z