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All Journal Journal of Gastro Tourism (JOGASTO) Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Listiaty, Tia
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Chocolate substitution with sweet soy sauce in making steamed brownies Fathoni, Luthfi Abdulla; Listiaty, Tia
Journal of Gastro Tourism Vol. 3 No. 1 (2025): February 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i1.508

Abstract

This study aims to find out how sensory Assessment and receipt of steamed brownies with the substitution of sweet soy sauce differ and how the cost of production differs. The background of this study is that it looks at the opportunity for the presence of sweet soy sauce to be abundant in the market, as well as the opportunity for the absence of steamed brownie products that use sweet soy sauce. The Number of participants in this study amounted to 15 lecturers and students from The International Prima Tourism Polytechnic. The sampling technique is based on Gay and Diehl's theory (1992), which states that in experimental research, at least 15 people are trained panelists who are lecturers who are experts in their fields and students who practice real work in pastry. The hedonic test was conducted on 30 untrained panelists. Data collection is done using questionnaires/questionnaires with an ordinal scale. The analytical methods used are descriptive sensory test analysis and hedonic test. Data analysis techniques group random design analysis techniques and variant analysis (ANOVA) using calculations through Microsoft Excel were used. The study's results based on sensory and hedonic tests showed that steamed brownie products coded B2K2 with an increase in the concentration of sweet soy sauce by 30% is the best formulation based on Color, taste, aroma, Texture, and appearance parameters. It also showed that the cost of producing steamed brownies that use sweet soy sauce was lower than that of steamed brownies control products.
Dekontruksi Makanan Penutup Apem Menjadi Petit Four Product dalam Sajian Standar Hotel Listiaty, Tia; Setiawaty, Ety; Irawan, Joseph Aldo; Muhammad Firman Hafidhi
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 5 No. 1 (2026): Januari: Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v5i1.5787

Abstract

This research aims to study and deconstruct the traditional Indonesian dish known as kue apem, which becomes a petit four product expected to meet the standards of presentation in star-rated hotels. Apem, as a typical Indonesian dessert, is generally served simply. The deconstruction process includes modifications to the shape, appearance, size, texture, and taste while maintaining the traditional flavors. This research uses research and development (R&D) with a 4D model, namely (define, design, development, and dissemination). The instrument used in data collection is a questionnaire distributed to 25 panelists of lecturers and students of the Prima Internasional Tourism Polytechnic. The trial in this study used hedonic testing, which examines preferences for color, taste, texture, aroma, and appearance. The results of the study show that modifying apem cake into petit four products can enhance their attractiveness. In conclusion, the aspects of color, taste, aroma, texture, and appearance are acceptable to consumers. This study is expected to provide new references for the culinary and hospitality industries.
Co-Authors Fathoni, Luthfi Abdulla Joseph Aldo Irawan Muhammad Firman Hafidhi Setiawaty, Ety