Second International Conference on Cullinary, Fashion, Beauty, and Tourism (ICCFBT) 2019
Faculty of Tourism and Hospitality, Universitas Negeri Padang, September 9th – 10th 2019
Elida1, Lucy Fridayati2, Edo Sahputra3
1,2,3Family Welfare Education Study Program Department of IKK FPP UNP
email: elidampd@gmail.com
Abstract
This research is motivated by the four methods of folding the dough used in the process of making Croissants, but only one method is used. The purpose of this study is to analyze and compare the quality of Croissants, which include volume, shape, layer shape, layer tidiness, color, aroma, texture, and taste by using two different dough folding methods namely the French and Dutch methods. This type of research is a(true experiment) using a randomized design method complete with the research object, namely Croissants. The research data were analyzed using a different test (T-test) to see a real difference between the two treatments with a significant level of 1%. The results of different tests showed that there is no real difference in quality between the two treatments (X1 and X2) for Fcount volume (-2.587), shape (-0.784), forms a layer (-1.414), neatness layer (-1.414), Color (-1,706), Aroma (-1,633), texture (-0,535), and taste (- 0,894) < Ftable (3,36). Based on the results of the level test Croissant, sample X2 (Dutch Method) gets the highest score on each quality indicator.
Keywords: Folding Dough Method, Quality Croissant