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All Journal Jurnal Pendidikan Tata Boga dan Teknologi
Salsabila, Shofira
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Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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Standardization of the Typical Sakura Cake Recipe for Jorong Cangkiang Nagari Batu Taba Salsabila, Shofira; Syarif, Wirnelis; Fridayanti, Lucy; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.13623

Abstract

This research was motivated by the lack of standardization of Kue Sakura recipe. This can be seen in the results of observations of material preparation techniques and manufacturing methods, so that the resulting quality is not the same. And of course this research aims to find a standard recipe for Kue Sakura. This type of research is a mixed method, namely combining quantitative research with qualitative research. This research will be carried out in Jorong Cangkiang Nagari Batu Taba in January - February 2024. Based on the results of standard organoleptic tests for Kue Sakura recipes which have been converted with 3 repetitions, it was found that the quality of kue Sakura is seen from its tube-like shape, light yellow color, soft texture, typical vanilla aroma and sweet taste.
Co-Authors Fridayanti, Lucy Siregar, Juliana Wirnelis Syarif