Jurnal Gastronomi Indonesia最新文献

PENGARUH CITRA MEREK TERHADAP LOYALITAS KONSUMEN PADA RESTORAN ME GACOAN DI PANJER, DENPASAR, BALI 品牌形象对巴厘岛登巴萨市 Panjer 的 Me Gacoan 餐厅消费者忠诚度的影响

Jurnal Gastronomi Indonesia Pub Date : 2024-07-01 DOI: 10.52352/jgi.v12i1.1378

Psdku Politeknik, Pariwisata Bali, Putu Ayu Sudiparwati, I. N. Arcana, Lidjah Magdalena, Massenga, Pengaruh Citra, Merek Terhadap, Loyalitas Konsumen, pada Restoran, Mie Gacoan, Denpasar Bali di Panjer

{"title":"PENGARUH CITRA MEREK TERHADAP LOYALITAS KONSUMEN PADA RESTORAN ME GACOAN DI PANJER, DENPASAR, BALI","authors":"Psdku Politeknik, Pariwisata Bali, Putu Ayu Sudiparwati, I. N. Arcana, Lidjah Magdalena, Massenga, Pengaruh Citra, Merek Terhadap, Loyalitas Konsumen, pada Restoran, Mie Gacoan, Denpasar Bali di Panjer","doi":"10.52352/jgi.v12i1.1378","DOIUrl":"https://doi.org/10.52352/jgi.v12i1.1378","url":null,"abstract":"Abstrak \u0000Persaingan dalam industri kuliner membuat pengelola restoran dan rumah makan berusaha mencari strategi yang tepat untuk dapat bersaing. Salah satu strateginya adalah dengan meningkatkan minat beli dan loyalitas. Penelitian ini dilaksanakan pada konsumen restoran Me Gacoan di kawasan Panjer, Denpasar Tujuan penelitian ini adalah untuk mengetahui besarnya pengaruh citra merek terhadap loyalitas konsumen Indikator Citra Merek pada penelitian ini menggunakan terdiri atas: Recognition, Reputation, Affinity, dan Minat Beli. Sedangkan indikator loyalitas konsumen terdiri atas: kesukaan konsumen pada produk dan kesetiaan konsumen terhadap merek. Pengumpulan data menggunakan penyebaran kuesioner kepada 64 responden Hasil analisis regresi linier sederhana menunjukkan bahwa variabel Citra Merk berpengaruh signifikan terhadap Loyalitas. Terdapat pengaruh positif citra merek terhadap loyalitas konsumen, yang berarti bahwa Citra Merk pada restoran Me Gacoan, Panjer, Denpasar berpengaruh positif dan signifikan terhadap Loyalitas konsumen. Penelitian ini merekomendasikan agar resto Me Gacoan di Panjer mempertahankan kualitas produk, harga dan pelayanan kepada pelanggan agar pelanggan tidak beralih ke merek lain yang menjual produk, pelayanan, dan harga jual yang hampir sama di sekitar kota Denpasar. \u0000Kata kunci: persaingan restoran, citra merek, minat beli konsumen","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141696624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengembangan Fussion Food pada Kue Talam Ebi sebagai Modifikasi Makanan Tradisional 作为传统食品改良的 Ebi Talam 蛋糕的融合食品开发

Jurnal Gastronomi Indonesia Pub Date : 2023-12-28 DOI: 10.52352/jgi.v11i2.1169

Risya Ladiva Bridha, Woro Priatini, Zahratul Insaniyah Hamdani

{"title":"Pengembangan Fussion Food pada Kue Talam Ebi sebagai Modifikasi Makanan Tradisional","authors":"Risya Ladiva Bridha, Woro Priatini, Zahratul Insaniyah Hamdani","doi":"10.52352/jgi.v11i2.1169","DOIUrl":"https://doi.org/10.52352/jgi.v11i2.1169","url":null,"abstract":"Penelitian ini dilatarbelakangi oleh menurunnya ketertarikan masyarakat terhadap makanan tradisional, termasuk kue talam yang saat ini kurang populer. Tujuan penelitian ini adalah meningkatkan daya tarik makanan tradisional melalui modifikasi produk kue talam dengan menggabungkannya dengan makanan lain dalam konsep fusion. Metode penelitian yang digunakan adalah penelitian kuantitatif dengan metode eksperimen. Rancangan eksperimen yang digunakan adalah Rancangan Acak Kelompok (RAK). Uji standar resep dan kualitas produk dilakukan menggunakan uji organoleptik dan uji daya terima konsumen. Jumlah sampel dalam penelitian ini terdiri dari 15 panelis terlatih dan agak terlatih yang mencoba dua sampel produk, yaitu: 1) Talam Ebi Kukus dengan Puff Pastry (TEKPP); 2) Baked Talam Ebi dengan Puff Pastry (BTEPP). Hasil uji organoleptik menunjukkan bahwa produk TEKPP merupakan yang paling disukai oleh 15 panelis agak terlatih. Selanjutnya, produk TEKPP diuji terhadap 100 panelis konsumen untuk mengetahui tingkat daya terima, dan hasilnya menunjukkan bahwa produk tersebut sangat disukai oleh konsumen. Dengan demikian, dapat disimpulkan bahwa modifikasi produk tersebut dapat diterima oleh konsumen. Hasil uji hipotesis menunjukkan bahwa modifikasi memiliki pengaruh terhadap daya tarik makanan tradisional pada produk Kue Talam Ebi","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"42 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139149497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Strategi Pengembangan Pariwisata Alternatif Berbasis Pelestarian Minuman Arak Bali di Desa Les, Kecamatan Tejakula, Buleleng 基于 Buleleng Tejakula 区 Les 村巴厘 Arak 饮料保护的替代旅游发展战略

Jurnal Gastronomi Indonesia Pub Date : 2023-12-28 DOI: 10.52352/jgi.v11i2.1178

Pemasaran Politeknik, Pariwisata Bali, I. N. Arcana, Setyowati ayu Widuri, Ni Luh Suastuti, Nyoman Wiratnaya

{"title":"Strategi Pengembangan Pariwisata Alternatif Berbasis Pelestarian Minuman Arak Bali di Desa Les, Kecamatan Tejakula, Buleleng","authors":"Pemasaran Politeknik, Pariwisata Bali, I. N. Arcana, Setyowati ayu Widuri, Ni Luh Suastuti, Nyoman Wiratnaya","doi":"10.52352/jgi.v11i2.1178","DOIUrl":"https://doi.org/10.52352/jgi.v11i2.1178","url":null,"abstract":"This study aims to examine feasible development strategies for the development of alternative tourism based on the preservation of Bali Arak Drink in Les Village, Tejakula, Buleleng using a SWOT analysis. There are two groups of respondents, the first is tourists totaling 125 people, and the second is the stakeholder group totaling 25 people. Data collection through questionnaire dissemination. This study concludes that the strength factors include: the cultural traditions, arak production process, Balinese food and arak pairing, natural attractions, close to the Tulamben, and souvenirs. The weaknesses include: lack of social media promotion, regulation and sales licenses. The opportunities include: the economy post Covid-19 Pandemic, the ease of bank credit, alcohol testing technology and product standardization. Threat factors are: the increases of fuel price, world geopolitics, licensing of spirits production, and enthusiasts of the younger generation to cultivate palm plantations. This research recommend to developing tour packages in the form of glamping in the coconut plantation area, Balinese culinary and educational tour packages, collaborations with influencers.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139148837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Indigenous Festival dan Pembelajaran Gastronomi pada Program Studi Perhotelan 原住民节日和美食学习计划

Jurnal Gastronomi Indonesia Pub Date : 2023-12-28 DOI: 10.52352/jgi.v11i2.1207

Fitri Abdillah, S. Ayuningsih, Timotius Agus Rachmat

{"title":"Indigenous Festival dan Pembelajaran Gastronomi pada Program Studi Perhotelan","authors":"Fitri Abdillah, S. Ayuningsih, Timotius Agus Rachmat","doi":"10.52352/jgi.v11i2.1207","DOIUrl":"https://doi.org/10.52352/jgi.v11i2.1207","url":null,"abstract":"Latar Belakang: festival bagi masyarakat Osing di Banyuwangi merupakan aktivitas ritual yang wajib dilaksanakan sebagai penolak bala, bersyukur ke hadirat Tuhan YME, serta pengharapan tentang masa depan yang baik. Dalam berbagai ritual festival yang ada selalu melibatkan gastronomi sebagai perangkat utamanya. Tujuan: penelitian ini bertujuan untuk menemukenali mengembangkan pembelajaran gastronomi Indonesia melalui berbagai jenis hidangan ritual yang terlibat dalam gelaran festival Tumpeng Sewu dan Barong Ider Bumi masyarakat Osing di Banyuwangi Metode: metode penelitian yang digunakan adalah mix method dengan pembobot lebih pada metode kualitatif yang dipadukan dengan literature study Hasil dan Pembahasan: temuan penelitian menunjukkan bahwa kegiatan festival pada masyarakat Osing dapat diteladani dalam pembelajaran gastronomi pada prodi perhotelan dengan (1) memasukkan bahasan tentang gastronomi Indonesia sebagai mata kuliah utama; (2) masyarakat Osing Kemiren memiliki keramah-tamahan yang genuine dan dapat diadopsi sebagai keramah-tamahan ala Indonesia dalam pembelajaran Service; (3) Tour gastronomi dapat diciptakan sebagai atraksi berupa penyediaan bahan baku alami lokal, pemasakan, penyajian, dan tata cara makan versi Osing; (4) dengan mengadopsi siklus manajemen pengetahuan berbagai hidangan ritual dapat dieksplisitkan dengan menyusun berbagai buku tentang hidangan Osing. Saran: kepedulian perguruan tinggi dalam mewujudkan pengetahuan eksplisit dari kearifan lokal masyarakat akan berkontribusi terhadap keberlanjutan masyarakat adat Osing.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"355 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139149040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

TINGKAT KESUKAAN PANELIS TERHADAP MINUMAN SARI BUAH SALAK DENGAN MENAMBAHKAN MADU KELENGKENG MELALUI UJI HEDONIK 通过享乐主义测试研究小组成员对添加龙眼蜜的沙拉果汁饮料的喜爱程度

Jurnal Gastronomi Indonesia Pub Date : 2023-12-28 DOI: 10.52352/jgi.v11i2.1054

Kadek Dwi Arya Kariawan, Ni Wayan Pastini

{"title":"TINGKAT KESUKAAN PANELIS TERHADAP MINUMAN SARI BUAH SALAK DENGAN MENAMBAHKAN MADU KELENGKENG MELALUI UJI HEDONIK","authors":"Kadek Dwi Arya Kariawan, Ni Wayan Pastini","doi":"10.52352/jgi.v11i2.1054","DOIUrl":"https://doi.org/10.52352/jgi.v11i2.1054","url":null,"abstract":"Minuman sari buah salak yang dicampur madu kelengkeng adalah minuman non alkohol yang berbahan dasar sari buah salak dan madu kelengkeng. Sari buah adalah jenis minuman tanpa alkohol (non alcoholic beverage) yang dibuat dari pemerasan dan perebusan buah yang kaya akan vitamin dan serat yang disaring dan tidak mengalami proses fermentasi, yang dapat langsung diminum karena menyegarkan. Madu kelengkeng adalah madu yang dihasilkan dari lebah-lebah yang berada di kawasan hutan yang didominasi oleh pohon kelengkeng. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan panelis terhadap minuman sari buah salak dengan menambahkan madu kelengkeng melalui uji hedonik. Penelitian ini dilakukan dengan cara pembagian formular tingkat kesukaan pada 15 orang panelis dan memberikan sampel minumannya. Penelitian ini menggunakan teknik deskriptif kuantitatif untuk mengetahui tingkat kesukaan panelis terhadap minuman sari buah salak dengan menambahkan madu kelengkeng. Hasil penelitian menunjukan bahwa pada indikator minuman sari buah salak dengan menambahkan madu kelengkeng, warna mendapatkan hasil 3,93 (suka)., indikator aroma mendapatkan hasil 4,0 (suka), indikator sweetness mendapatkan hasil 4,06 (suka), indikator acidity mendapatkan hasil 3,46 (suka) dan rata-rata keseluruhan yang didapat adalah 3,86 yang menyatakan bahwa panelis (suka) terhadap minuman sari buah salak dengan menambahkan madu kelengkeng. Diharapkan hasil penelitian ini dapat dipasarkan karena hasil uji hedonik menunjukan hasil yang baik sebagai produk yang layak jual.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"42 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139152244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Strategi Pengolahan Limbah Udang sebagai Olahan Makanan Ringan di Desa Bumi Dipasena, Lampung 楠榜 Bumi Dipasena 村将虾废料加工成小吃的策略

Jurnal Gastronomi Indonesia Pub Date : 2023-12-28 DOI: 10.52352/jgi.v11i2.1205

R. Yuniarti, P. Karo, Darminiyanti Darminiyanti

{"title":"Strategi Pengolahan Limbah Udang sebagai Olahan Makanan Ringan di Desa Bumi Dipasena, Lampung","authors":"R. Yuniarti, P. Karo, Darminiyanti Darminiyanti","doi":"10.52352/jgi.v11i2.1205","DOIUrl":"https://doi.org/10.52352/jgi.v11i2.1205","url":null,"abstract":"This research aims to analyze the potential of shrimp waste as a lightly processed food in the village of Bumi Dipasena, Lampung. The research method used in this research is qualitative with a descriptive approach. The results of the study show that shrimp waste has the potential to provide added value to the surrounding economy, with the potential of reaching 600 kg in one month. Waste processing has received support from the Maritime Affairs and Fisheries Service of Tulang Bawang Regency with the help of more fantastic boxes. The strategy for utilizing shrimp waste is to utilize the strengths possessed by shrimp waste, namely: New Processed Products; Distinctive and delicious taste; Shrimp shell waste contains protein, calcium, and chitin; shelf life of shrimp shell waste products that can last a long time without preservatives. In addition to taking advantage of existing strengths, it is necessary to make efforts to minimize existing weaknesses, namely by: Establishing a lightly processed food production site in a strategic place; training and preparing human resources in the production process; establishing cooperation with parties that can support smooth production so that the availability of lightly processed food products and prices can continue to be competitive and sustainable.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"24 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139148582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Persepsi Pengunjung Terhadap Babi Guling Bangun Lemah, di Kabupaten Bangli 游客对邦里地区 Babi Guling Bangun Lemah 的看法

Jurnal Gastronomi Indonesia Pub Date : 2023-12-28 DOI: 10.52352/jgi.v11i2.997

I. Sunada

{"title":"Persepsi Pengunjung Terhadap Babi Guling Bangun Lemah, di Kabupaten Bangli","authors":"I. Sunada","doi":"10.52352/jgi.v11i2.997","DOIUrl":"https://doi.org/10.52352/jgi.v11i2.997","url":null,"abstract":"Abstrak Tujuan penelitian ini adalah ntuk mengetahui dan mendeskripsikan persepsi pengunjung terhadap Babi guling Bangun Lemah di Kabupaten Bangli sebagai daya tarik wisata. Penelitian ini diharapkan dapat memberikan manfaat baik dibidang akademis dan praktis. Metode penelitian adalah dengan wawancara dan observasi terhadap persepsi pengunjung, adaptasi pengolahan dan penyajian, pengelola dan karyawan warung Babi Guling Bangun Lemah di Kabupaten Bangli. Selanjutnya dianalisis dengan teknik deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa persepsi pengunjung terhadap Babi guling Bangun Lemah Bangli dilihat dari segi citarasa dan harga sebagian besar responden membilang sangat baik, dimana dari 100 orang responden 94% mengatakan citarasa sangat baik dan 95% mengatakan harga sangat baik yaitu relative murah dan terjangkau. Sedangkan dilihat dari segi pelayanan, penyajian dan kualitas Sebagian besar responden mengatakan baik. Dari 100 orang responden 64% mengatakan pelayanan baik, 66% mengatakan penyajian baik dan 62% mengatakan kualitas Babi guling baik. Jadi sesuai dapat dikatakan bahwa Babi guling Bangun Lemah Bangli berpotensi dan layak ditawarkan sebagai daya tarik wisata. Kata kunci: Persepsi (citarasa, harga, pelayanan, penyajian, kualitas) Pengunjung, Babi guling.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"6 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139150837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengalaman Wisatawan Mengikuti Cooking Class: Sebuah Studi Netnografi 旅行体验跟随烹饪课程:网络研究

Jurnal Gastronomi Indonesia Pub Date : 2023-06-30 DOI: 10.52352/jgi.v11i1.1122

Ida Ayu Sri Puspa Adi

{"title":"Pengalaman Wisatawan Mengikuti Cooking Class: Sebuah Studi Netnografi","authors":"Ida Ayu Sri Puspa Adi","doi":"10.52352/jgi.v11i1.1122","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.1122","url":null,"abstract":"Netnography has increasingly gained interest among researchers in recent years because social interactions on the Internet are becoming increasingly intense. One of the social interactions that occur is tourists who express their experience of doing tourism activities. Therefore, this study aims to understand and analyze the experiences of tourists participating in cooking classes and their satisfaction. The data analyzed are tourist comments or testimonials on TravelAdvisor regarding “Traditional Balinese Cooking Class and Meal in a Multi-generational Family Home” taken on 23 February 2023. The data comes from tourist comments from 1 October 2022 to 23 February 2023 and the number of comments analyzed was 42. The results showed that the tourists who took part in the cooking class were satisfied where all of them gave a maximum rating of 5. They felt that this activity was a very enjoyable experience so it is highly recommended to participate. In addition, tourists feel that these activities show the culture of the Balinese people, delicious Balinese cuisine, Balinese hospitality, authentic experiences, feeling they are learning new things and their intention to return back to the activity.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124899817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Warung Makan di Pantai Melasti, Bali dalam Kajian Lanskap Linguistik: Dari Tipat Cantok sampai Burger 语言景观研究中的巴厘岛 Melasti 海滩小吃摊：从 Tipat Cantok 到汉堡

Jurnal Gastronomi Indonesia Pub Date : 2023-06-08 DOI: 10.52352/jgi.v11i1.1116

I Gusti Ngurah Agung Suprastayasa, Ni Kade Juli Rastitiati

引用次数: 0

PEMBUATAN KUE KERING SAGU KEJU DENGAN MENGGUNAKAN SUBSTITUSI TEPUNG KULIT SINGKONG 用木薯粉代换法制作糕点

Jurnal Gastronomi Indonesia Pub Date : 2023-06-05 DOI: 10.52352/jgi.v11i1.1055

Pramudito Pramudito, F. Rachim

{"title":"PEMBUATAN KUE KERING SAGU KEJU DENGAN MENGGUNAKAN SUBSTITUSI TEPUNG KULIT SINGKONG","authors":"Pramudito Pramudito, F. Rachim","doi":"10.52352/jgi.v11i1.1055","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.1055","url":null,"abstract":"In the development of pastry products that are growing at this time, we can see from the number of people who discuss the world of local cakes and international cakes. Pastries are cakes that have a crunchy and very soft texture which are quite popular among the people. Cassava peel flour is flour made from cassava peel which is washed a fter it is dried and then mashed. Making pastries made from cassava peel flour can be a food effort in Indonesia to be able to reuse existing cassava waste. This type of research is experimental research. The research design used was a completely randomized design with one sample of 100% control product of farmed sago flour. (K100) and three treatments, namely 30% cassava peel flour (P30), 60% cassava peel flour (P60), and 90% cassava peel flour (P90). Data processing used one -way ANOVA test with SPSS 25 program to determine the significance of the differences from the test ed products. The results of the ANOVA test in terms of taste resulted in a significant number of 0.140 > 0.05. This figure shows that there is no significant difference in terms of taste i n cassava peel cakes 100% sago tani flour with cassava peel flour substitute pastries. Then in terms of aroma it produces a significant number of 0.000 < 0.05, and in terms of texture it produces a significant number of 0.000 < 0.05. This figure shows that there is a significant difference in terms of aroma and texture on 100% sago tani flour pastries with substituted cassava peel flour cookies.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128297681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0