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All Journal KACANEGARA Jurnal Pengabdian pada Masyarakat Gastronomy and Culinary Art (Gastronary)
Nikasius Jonet Sinangjoyo
Sekolah Tinggi Pariwisata AMPTA
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Social Sciences Other

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Journal : Gastronomy and Culinary Art (Gastronary)

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The Quality of Coconut Cream Torn Bread A Research Approach Based on Consumer Response Fani Rahmawati; Setyo Prasiyono Nugroho; Nikasius Jonet Sinangjoyo
Gastronary Vol. 1 No. 1 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gtr.v1i1.372

Abstract

This study aims to determine the quality of coconut milk as a substitute for liquid milk in the manufacture of torn bread in terms of quality, namely from the indicators of Appearance, Taste, Color, Aroma, and Texture. The sample of this study were residents of RT 07, located in the walnut alley Nologaten street, and several experts with a total of 30 panellists. The analysis used in this research is descriptive statistics. The variables measured were Appearance, Taste, Color, Aroma, and Texture. This study analyzes the data by conducting experiments and comparing the conclusions drawn based on consumer answers from expert interviews. In addition, the discussion of food quality, which consists of appearance, taste, colour, taste, and texture, is an inseparable unit, meaning that food quality is the basis of consumer response. The results show that in coconut milk, in making torn bread, it was proven that the taste, aroma, colour, texture and appearance factors got a "positive" response; the positive response was on average on a four semantic differential scale.
Co-Authors Fani Rahmawati Happy Elda Murdiana, Happy Elda Lea Oktavining Tyas Sarah Puspita Atmaja Setyo Prasiyono Nugroho