The Journal Gastronomy Tourism
Vol 7, No 2 (2020)

The Differentiation of Corn Choux Pastry Product with Additional Vegetables as Stuffing

Fajri, Ilham (Unknown)
Octavia, Silvi (Unknown)
Ningsih, Caria (Unknown)

Article Info

Publish Date
30 Dec 2020

Abstract

Corn is Indonesian's staple food and the need for corn in the country is increasing. This can be seen from the corn fields that are scattered throughout the provinces. This condition has made Indonesia as one of the exporting countries of corn to several ASEAN countries. This study aims to make a differentiation of choux pastry with blended corn in the dough. The research method in this article is experimental. To test the product formulation and product quality, the opinions of the supervisors are employed. Lastly, descriptive test is used, and market analysis of the product is conducted. Samples of choux pastry formulations used the ratios of 50%: 50% and 25%: 75% respectively between wheat flour and corn. Each formulation is tested by the supervisors to produce the average product which is most preferred by the supervisors. Furthermore, the product is tested again using market analysis to find out the public acceptance of the differentiation of corn choux pastry product with the addition of corn.

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Journal Info
The Journal Gastronomy Tourism
Website

Abbrev

gastur

Publisher

Universitas Pendidikan Indonesia

Subject

Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

Description

The Journal Gastronomy Tourism with eISSN 27163970 and pISSN 27746186 is a scientific journal accommodates the development of science, and the gastronomic tourism business that includes multidisciplinary science. Journal Scope are Gastronomy tourism, Food and Beverage Management, Food Heritage and ...