Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Journal of Creativity Student
Nathanael Christian Satya Wijaya
Universitas Negeri Semarang
Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Standardization of Basic Pastry Techniques for Beginners: A Theoretical and Practical Review in the Development of a Guidebook Nathanael Christian Satya Wijaya; Nur Aisyiahwulandari; Agnesia Permata Nabila; Yosi Yuliani; Calista Kayla Rahayu Ariani; Zoeraia Fathia Utamie; Risky Kamila Utami
Journal of Creativity Student Vol. 9 No. 3s (2026): Special Edition
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jcs.v9i2.54471

Abstract

The art of pastry making is often considered the most intimidating culinary branch for beginners because it requires temperature precision, accurate folding techniques, and a deep understanding of ingredient characteristics. This study aims to describe the background and urgency of compiling the guidebook “Various Pastry Preparations for Beginners” as an applicable culinary literacy instrument. The method used is descriptive qualitative through observing culinary market trends and analyzing the need for independent learning resources. The results of the discussion show that the low success rate of beginners in making pastry is caused by the fragmentation of information on digital media that does not present standard basic techniques. The preparation of this book is intended to fill this gap by simplifying the methodology without reducing the quality of the final product. Through an instructional visual approach and validated (fail-proof) recipe formulations, this book not only serves as a hobby guide but also as a stimulus in building readers' self-efficacy to enter the MSME-based creative economy sector. In conclusion, strengthening literacy through a structured guidebook is a key factor in transforming amateur skills into professional competence in the pastry field.
Co-Authors Agnesia Permata Nabila Calista Kayla Rahayu Ariani Nur Aisyiahwulandari Risky Kamila Utami Yosi Yuliani Zoeraia Fathia Utamie