E-Journal Home Economic and Tourism
Vol 12, No 2 (2016): Priode Mei 2016

STANDAR RESEP LAPEK KOCI DI DESA TANJUNG SABAR KECAMATAN PARIAMAN UTARA KOTA PARIAMAN

HANI, IKHVAR (Unknown)
Baidar, Baidar (Unknown)
Gusnita, Wiwik (Unknown)



Article Info

Publish Date
13 Jul 2016

Abstract

This study aims to find a standard recipe lapek koci, and quality lapek koci. Type of research is a mixture (Mixed Method). This research was conducted in the village of Tanjung Sabar from the date of December 10, 2015 until April 1, 2016. The data source is twofold: a source of qualitative data obtained from community experts and traders are experts at making lapek koci at Tanjung Sabar, a source of quantitative data obtained from 10 panelists from the public and limited to 5 panelists from lecturers Catering FPP-UNP. Based on the results of quantitative research organoleptic lapek koci standard recipe that has been converted with 4 repetitions found the quality of lapek koci include: a pyramid shape (t = 4,5.pxl = 4) 3.8%, 3.8% immaculate shape, color leather (dark brown) 4%, the fill color (dark brown) 4%, leather aroma (scented brown sugar) 3.8%, the content of aroma (scented green beans) 4%, skin texture (chewy) 4%, the texture of the content ( fine) 4%, skin taste (sweet) 3%, and the flavor of the contents (sweet) 3%.Keywords : standard recipe lapek koci , quality

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