Gastronary

The Influence of Water Temperature on Brewing of Coffee

Fuadi Afif — 2023-05-11

The goal of this study is to determine whether or not the influence of water temperature has an impact on how Gayo Arabica coffee is brewed using the Anaerobic Cherry Maceration Process. Refractive index, extraction, total dissolved solids, and Yield are variables that are seen in the steeping effect. By contrasting the three differences in water temperature, 80°C, 90°C, and 100°C, this study employs an experimental methodology. According to this study's findings, there is a significant difference between 100^oC, 90^oC and 80^oC in terms of the Ext parameter and Total Dissolved Solids. Other factors, like refractive index and Yield at the three temperatures, do not differ all that much.

The Use Spinach Extract in Acehnese Noodles, Canai Bread, and Jala Bread

Rayyani Hassan — 2023-05-11

The purpose of this research is to make the innovation of spinach extract in the manufacture of Acehnese noodles, canai bread, and jala bread which are typical Acehnese dishes. This research use organoleptic test with 4 indicators namely; texture, color, aroma, and taste. The results of organoleptic test for hedonic test was liked and for hedonic quality test was good quality both limited panelist assessment and consumer panelists. The society will have new knowledge about how to use spinach extract in processing Acehnese cuisine so that this research can be an inspiration for further research. This innovative product brings food from the province of Aceh where there are several cultures from Aceh which are known to use various kinds of spices that are rarely used in cooking in general and also the author tries to evoke and introduce more deeply to the public.

Overview of The Promotion of Seblak SMEs Culinary Products through a Consumer Preference Approach

Amanda Faradina Azahra — 2023-05-11

Indonesia is rich in natural and cultural products that can be profitable business opportunities. Among the cultural products, there are regional specialties. One of them is seblak. Seblak is a traditional Sundanese food that is known to come from the city of Parahyangan with a savory and spicy taste. The word seblak comes from the Sundanese 'segak' which means to sting. The meaning of seblak is also indicated for the cikur or kencur seasoning which is used as a flavoring dish. Seblak is also given additional ingredients. Apart from being a business area, it can also preserve and maintain the diversity of Indonesian culture, especially the diversity of Indonesian cuisine. This research is a study entitled a review of the promotion of culinary products of Seblak Small and Medium Enterprises (SMEs through a consumer preference approach (case study: Seblak Seuhah) to increase sales. The purpose of this study is to provide an overview of the forms of promotion that are carried out by companies today. Consumer preferences to explain the research results obtained by the researcher. The results of this study are to provide an overview of the relationship between promotion through digital marketing and consumer decisions. The final result of this study is to display detailed information about Seblak Seuhah SMEs in Bandung and also data that can support the promotion of Seblak Seuhah SMEs in Bandung.

Innovation in Making of Tongseng Using Dragon Fruit Skin Raw Materials

Ferdian Bagus Dewangga — 2023-07-06

T The research with the title "Innovation in Making Tongseng With Dragon Fruit Skin Raw Materials" the researchers conducted this experiment to determine how respondents responded to tongseng innovation products made from dragon fruit skin from indicators of taste, texture, scent, colour and appearance, as well as utilizing red dragon fruit skin waste that should be appropriately processed. This type of research is a quantitative study, where the respondents in this study are residents of Perum Puri Sendangtirto Gandu village, STP AMPTA students, employees of R&B Grill Real Steak Yogyakarta, and experts who have taken from STP AMPTA lecturers with a total of 30 people. The data analysis method to test the hypothesis uses friedman test analysis and hedonic test,

Based on the Hedoni Test table, it can be concluded that the acquisition of hedonic tests carried out during the questionnaire process from all five aspects (taste, texture, aroma, warm and appearance) HO1 was rejected because of the 3 indicators (taste, aroma, appearance) dominant said Very Like and Like so that it can be interpreted that the processed Dragon Fruit Tongseng and can be used as an innovative product. While the study used the Friedman test with statistical test results, it was known that the value of Asymp. Sig. of 0.000 or (<0.05). So using the method of soaking whiting water deserves to be an innovative product of processed tongseng. Based on the Test Static output table, it is also known that the Chi-Square Count value is 64,799, while the Chi-Square Table value is for df; 5% ( 4;0.05) is 9.488. The value of the Chi-Square Count of 64,799 is greater than the Chi-Square Table of 9,488, so it can be concluded that Ho2 is rejected, which means "processed dragon fruit skin tongseng can be used as an innovative product".