PEMANFAATAN BAHAN PANGAN LOKAL DALAM PRODUK PASTRY DI PRIMA IN HOTEL MALIOBORO YOGYAKARTA

Authors

  • Ayu Mawar Saraswati Akademi Kesejahteraan Sosial AKK Yogyakarta
  • Titik Sulistyani Akademi Kesejahteraan Sosial AKK Yogyakarta

Keywords:

banana cake, purple sweet potato cake and purple sweet potato brownis, steamed green cassava sponge

Abstract

ABSTRACT
The purpose of this research is to find out the utilization of local foodstuffs in pastry products at
Prima In Hotel Malioboro Yogyakarta. The method used in this research is research in the form of field
studies and library studies. Data collection through observation, interviews and documentation. Local
foodstuffs that are used as Pastry products at Prima In Hotel Malioboro are made from very easy-to-access
ingredients, one of which is local foodstuffs such as bananas, purple yams, and cassava which are then
processed into more quality food and more have a distinctive taste and become food that can be consumed
for hotel guests. Local foodstuffs are utilized in the manufacture of pastry products in the form of cake,
namely banana cake, purple yam cake, purple yam brownies and green cassava steamed sponge.
Utilization of local foodstuffs as pastry products namely 1) banana sponge/banana cake made from
crushed bananas first and then mixed with cake dough, 2) purple sweet potato cake and purple sweet potato
brownies from purple yams boiled first and then mashed and mixed with cake dough, 3) steamed sponge
green cassava from shredded cassava first and then squeezed in the juice and then mixed with steamed
sponge dough.

References

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Published

2020-12-20

How to Cite

Saraswati, A. M., & Sulistyani, T. (2020). PEMANFAATAN BAHAN PANGAN LOKAL DALAM PRODUK PASTRY DI PRIMA IN HOTEL MALIOBORO YOGYAKARTA. Jurnal Socia Akademika, 6(2), 58–63. Retrieved from https://aks-akk.e-journal.id/jsa/article/view/93

Issue

Vol. 6 No. 2 (2020): Edisi Desember 2020

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Articles

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