The Influence of Raw Materials on The Quality of Pastry Product At Gallery Prawirotaman Hotel

Abstract

The purpose of this study is to analyze how the quality of raw materials affects the taste, texture, and appearance of pastry products at Gallery Prawirotaman Hotel Yogyakarta. This research identifies the dominant materials determining product quality and examines the implementation of raw material selection standards. The study is essential as the hospitality industry requires high-quality food products to enhance guest satisfaction, where pastry excellence heavily relies on the precision of ingredients such as flour, butter, sugar, and eggs. The results indicate that raw materials significantly impact the final product; for instance, high-protein flour is essential for structural integrity in puff pastry, while high-quality unsalted butter produces a superior golden appearance and richer aroma. Flour was identified as the most dominant ingredient determining the texture and structure of the pastry. Gallery Prawirotaman Hotel ensures consistency through strict standards, including rigorous vendor selection and quality control, despite challenges in the availability of premium ingredients in the local Yogyakarta market. It is recommended that the hotel continues to prioritize consistent suppliers to optimize the processing of these high-quality materials.