Kombinasi Rasa Lemon Curd dan Cassava Tart dalam Kreasi Kue pada Cafe U.Berkopi

D. Zahra Adelia ; Diah Banyuni
Gemawisata: Jurnal Ilmiah Pariwisata 📅 2024 Vol 21, No 1 🔗 DOI: 10.56910/gemawisata.v21i1.447
Abstract
This study discusses the development of a food product called Cassava Tart with Lemon Curd and Butterfly Pea Pannacotta, aimed at reducing the use of imported wheat flour by utilizing mocaf (Modified Cassava Flour) as a local ingredient. The pannacotta, prepared with butterfly pea powder, adds color variation and appeal. Collaboration with the cafe U.berkopi was conducted to test product preference, involving 25 panelists in a hedonic test. The results showed that 100% of the panelists were very fond of the appearance and color, 80% were very fond of the aroma, 84% were very fond of the texture, and 92% were very fond of the taste. The standard recipe for this product consists of various ingredients, including mocaf flour, margarine, lemon juice, whipping cream, and sugar. Business analysis indicated a potential profit of Rp. 2,000,000 per month from the sale of 486 pieces. This study recommends that culinary innovation continue to be developed by utilizing local raw materials.
Keywords
Tart; Mocaf; Pannacotta; Butterfly Pea; Curd
How to Cite

D. Zahra Adelia & Diah Banyuni (2024). Kombinasi Rasa Lemon Curd dan Cassava Tart dalam Kreasi Kue pada Cafe U.Berkopi. Gemawisata: Jurnal Ilmiah Pariwisata, 21(1). https://doi.org/10.56910/gemawisata.v21i1.447

D. Zahra Adelia; Diah Banyuni, "Kombinasi Rasa Lemon Curd dan Cassava Tart dalam Kreasi Kue pada Cafe U.Berkopi," Gemawisata: Jurnal Ilmiah Pariwisata, vol. 21, no. 1, 2024.

D. Zahra Adelia; Diah Banyuni. "Kombinasi Rasa Lemon Curd dan Cassava Tart dalam Kreasi Kue pada Cafe U.Berkopi." Gemawisata: Jurnal Ilmiah Pariwisata, vol. 21, no. 1, 2024.

D. Zahra Adelia; Diah Banyuni. "Kombinasi Rasa Lemon Curd dan Cassava Tart dalam Kreasi Kue pada Cafe U.Berkopi." Gemawisata: Jurnal Ilmiah Pariwisata 21, no. 1 (2024).

D. Zahra Adelia & Diah Banyuni (2024) 'Kombinasi Rasa Lemon Curd dan Cassava Tart dalam Kreasi Kue pada Cafe U.Berkopi', Gemawisata: Jurnal Ilmiah Pariwisata, 21(1). doi: 10.56910/gemawisata.v21i1.447.

D. Zahra Adelia; Diah Banyuni. Kombinasi Rasa Lemon Curd dan Cassava Tart dalam Kreasi Kue pada Cafe U.Berkopi. Gemawisata: Jurnal Ilmiah Pariwisata. 2024;21(1).

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