Dekontruksi Makanan Penutup Apem Menjadi Petit Four Product dalam Sajian Standar Hotel
DOI:
https://doi.org/10.55606/jempper.v5i1.5787Kata Kunci:
Dekonstruksi, Apem, Petit four, PerhotelanAbstrak
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.
Referensi
Adrià, F. (2008). A day at elBulli: An insight into the ideas, methods and creativity of Ferran Adrià. Phaidon Press.
Arikunto, S. (2010). Prosedur Penelitian: Suatu pendekatan Praktik. Jakarta: Rineka Cipta.
Ida, D. (1980). Pengetahuan Alat Pengolahan dan Penyajian Makanan. Jakarta: Direktorat Pendidikan Menengah Kejuruan.
Harsana, M., & Triwidayati, M. (2020). Potensi makanan tradisional sebagai daya tarik wisata kuliner di DI Yogyakarta. Prosiding Pendidikan Teknik Boga Busana, 15(1).
Irawan, J. A., Novan Siboro, A., Hanovi, A. Q., & Suherlan, H. (2023). Festival Kuliner: Magnet Penarik Massa pada Pelaksanaan Event Budaya di Kabupaten Tegal. Warta Pariwisata, 21(2), 48–51. https://doi.org/10.5614/wpar.2023.21.2.03
Khairunnisa, A. (2021). Good Sensory Practices dan Bias Panelis. Universitas Terbuka.
Moleong, J. Lexy. (2013). Metodologi Penelitian Kualitatif edisi revisi. Bandung: PT Remaja Rosdakarya.
Nazir, Moh. 2017. Metode Penelitian. Bogor: Ghalia Indonesia.
Nurhayati, E, dkk. 2013. Inventarisasi Makanan Tradisional Jawa Serta Alternatif Pengembangannya. Universitas Negeri Yogyakarta.
Putri, R. P., Sulistyawati, A., & Tanius, B (2022). Dekonstruksi Kue Khas Kalimantan Menjadi Western Dessert. Journey :Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management, 5(1), 33-40. https://doi.org/10.46837/journey.v5i1.100
Rico, P., & Caribbean Hotel Association. (2003). Karibia
Shofi, M. Q., & Maisaroh, S. (2020). Kajian antropolinguistik kue apem dalam ritual kematian (tahlilan) di lingkungan masyarakat desa Tambakberas Jombang. SASTRANESIA: Jurnal Program Studi Pendidikan Bahasa dan Sastra Indonesia, 8(2), 174-182.
Suas, M. (2012). Advanced Bread and Pastry : A Professional Approach. Delmar Cengage Learning.
Sugiono. (2015). Metodologi Penelitian Kuantitatif Kualitatif dan R&D. Bandung: Alfabeta.
Sugiono. (2018). Metodologi Penelitian Kuantitatif Kualitatif dan R&D. Bandung: Alfabeta.
Untari, D. T., Darusman, D., Prihatno, J., & Arief, H. (2018). Strategi pengembangan kuliner tradisional Betawi di DKI Jakarta. EKUITAS (Jurnal Ekonomi Dan Keuangan), 2(3), 313-340.
