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PENGOLAHAN BROWNIES KUKUS KETAN HITAM DI HOTEL SAVOY HOMANN BIDAKARA BANDUNG


Rian Andriani
Universitas BSI Bandung

rian.rrn@bsi.ac.id

Rini Rahma Dini
AKPAR BSI Bandung

Oda Ignatius Besar
AKPAR BSI Bandung

Jurnal Pariwisata Vol. I No.1, April 2014, ISSN:2355-6587

Abstract:

World tourism is closely related to the hotel or pastry and bakery offers a wide range of products, including cakes, pies, cookies, ice cream candy / nougat. Savoy Homann Bidakara Hotel Bandung providing pastry products, namely black sticky rice steamed brownies. This product consists of Black Sticky Rice flour mixed with dark chocolate and blueberry jam and presented in a box as for the use cupcase mica. Shaped like a cupcake and garnished with sliced fruits such as strawberry, cherry green and Sunkist and very attractive so tempting guests to enjoy.In making Black Sticky Rice steamed brownie must same as standard recipe for the result product was stabil, this product is very unique and interesting as the black sticky rice garnish brownies are served with a slice of fruit. This product is in Savoy Homann Hotel Bidakara Bandung. But the product Black Sticky Rice Steamed Brownies has a disadvantage that consumer interests who prefer brownies the other products compared with Black Sticky Rice steamed brownies. This it should Black Sticky Rice Steamed Brownies is beautiful in it’s presentation garnished more and more tidy so that more guests are interested in this product.

Keyword:

Brownies Kukus Ketan Hitam, Food Processing


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