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ANALISIS TINGKAT KESUKAAN KONSUMEN TERHADAP PRODUK MACARON SESUAI STANDARD RECIPE EL SHOP GANDRUNG éL HOTEL BANYUWANGI

The world of tourism cannot be separated from the world of hotels because hotels are an industry that plays an important role in the development of the tourism economy. In the world of hospitality, one department that has an important role is the Food and Beverage Department, in which one of the products produced is Pastry and Bakery such as ice cream, pudding, cake and macaron. Macaron is a type of dry cake made from egg whites, sugar and almond flour, which are mixed, molded and left to rest until the surface dries. After drying, the macarons are baked in the oven for 10 to 15 minutes at 150ºC. Macarons have a soft texture and attractive shapes and colors. This research is a type of quantitative research with data collection in the form of questionnaires, literature studies and documentation. The aim of this research is to determine the level of consumer preference for macaron products with éL Hotel Banyuwangi standard recipe. The hedonic test was used to find the level of consumer preference for macaron products at gandrung shop at éL Hotel Banyuwangi. The results of this research with a sample of 70 respondents show that the results of calculations have been carried out to assess 4 aspects of taste with a value of 85%,aroma with a value of 83%, colour with a value of 90% and texture with a value of 86%.

Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

PA24.93301.694

Penerbit

BANYUWANGI : POLITEKNIK NEGERI BANYUWANGI., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

362093301079

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

STANDARD RECIPE
makaron
EL HOTEL ROYAL BANYUWANGI

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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