The Experts below are selected from a list of 87 Experts worldwide ranked by ideXlab platform
Nurul Badriyah - One of the best experts on this subject based on the ideXlab platform.
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The Role Of Pastry Section At Sahid Jaya Solo
2011Co-Authors: Nurul BadriyahAbstract:ABSTRACT Nurul Badriyah, 2011,“The Role of Pastry Section at Sahid Jaya Solo Hotel”, English Diploma Program, Faculty of Letters and Fine Arts, Sebelas Maret University. Hotel is one of the important roles in the tourism industry. A Hotel has many departments for its operational activities; one of them is Food and Beverage Department. Pastry section is a section of the Food and Beverage Department in Hotel. This report is based on the experience during the job training as a trainee in pastry section at Sahid Jaya Solo Hotel for three months, January 18th, 2010 to April 18th, 2010. This final project report describes the Pastry section in general, such as the job description, the product produced by the pastry section, the role of pastry section at Sahid Jaya Solo Hotel with other division and the solution of problem by the pastry section. Hopefully, this final project report will be beneficial for the Hotel to increase their quality in product and service. For the reader, it is beneficial to enrich their knowledge about pastry. The jobs of a trainee in Pastry section are helping the pastry cooks, keeping the cleanliness of pastry area, and preparing the product for coffee break. Pastry section makes many kinds of bread for breakfast everyday, such as sweetbread, croissant, danish and white bread. The Roles of Pastry section are for making and preparing cake, bread, snack and dessert. The Pastry section is also suggested to make more creations for its products, so the guests are interested in tasting the pastry product.
Dyah Ayu Mustika Rani - One of the best experts on this subject based on the ideXlab platform.
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The description of pastry section at Sahid Jaya Solo hotel
2008Co-Authors: Dyah Ayu Mustika RaniAbstract:Dyah Ayu Mustika Rani, 2008, “The Description of Pastry Section at Sahid Jaya Solo Hotel”, English Diploma Program, Faculty of Letters and Fine Arts, Sebelas Maret University. Hotel is one of the important elements in the tourism industry. A hotel has many departments for its operational activities, one of them is Food and Beverage Department. Pastry section is a section under the Food and Beverage Department. This final project report describes the Pastry section in general, such as the job description, the products, the responsibility, the strength and weakness, and also the solution for its weakness. This final project report is written based on the writer’s experience in doing the job training for three months in Pastry section at Sahid Jaya Solo Hotel. Hopefully, this final project report will be beneficial for the hotel to increase their quality in service. For the readers, hopefully this final project report is beneficial to enrich their knowledge. The jobs of a trainee in Pastry section are helping the pastry cooks and keeping the cleanness of pastry area. Pastry section makes many kinds of bread for breakfast everyday, such as donut, croissant, sweetbread, danish, and white bread. The responsibilities of Pastry section are for making and preparing cake, bread, snack and dessert. Pastry section has two experienced cooks. Each cook has his own characteristic. The writer found some weaknesses in Pastry section, such as the limited worker, the broken devices, the lack of supplies, the order products and the distant relationship between the cooks. Recruitments, maintenance the devices, variety of menu, improvement of the cooks, and good communication between the Pastry Chef and the Cook Helper are the solutions which is given by the writer. The suggestion is for the hotel management and the pastry section. They are suggested to hold a meeting every week or every month for sharing and hearing the employer’s complaint in doing their jobs. The pastry section is also suggested to make more creations for its products, so the guests are interested in tasting the pastry products.
Ds ,wisnu Cahyadi - One of the best experts on this subject based on the ideXlab platform.
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KAJIAN PERBANDINGAN TEPUNG TERIGU (triticum aestivum) DENGAN TEPUNG JEWAWUT (Staria italica) TERHADAP KARAKTERISTIK ROTI MANIS
2018Co-Authors: Adinda Sarah Firdhausa 133020207, Ds ,dede Zainal Arief, Ds ,wisnu CahyadiAbstract:Currently, Indonesia's dependence on wheat was increasing as more and more processed products of flour as staple food, one of which is bread. On the basis of this fact, this study aims to determine whether the use of wheat flour can be reduced. The research method was done through several stages including the analysis of raw materials, that was determination of gluten content of millet flour, testied of amylographic properties of wheat flour and millet flour. Made sweet bread by determined the minimum limit of wheat flour using 5:5, 6:4, 7:3, 8:2, and 9:1 ratio. The bread that was produced was tested the development volume and porosity. The next step were determined the formulation of making sweet breads with a ratio of wheat flour and 7: 3, 7.5: 2,5 and 8: 2. The finished sweet bread was done by organoleptic test to select 1 sample then the selected bread sample was tested the water content, protein, fat, carbohydrate, dietary fiber and calcium and determined the nutritional value of the bread produced. The results of research preliminary study showed 1.06% gluten starch gluten, and amylography properties of millet flour which is gelatinization temperature 85,4 o C, peak viscosity 660 BU, viscosity breakdown 2210 BU and viscosity setback 1550 BU. The amylography properties of wheat flour are gelatinization temperature 89,3 o C, peak viscosity 530 BU, viscosity breakdown 645 BU and viscosity setback 115 BU. Minimum limit of the ratio of wheat flour and millet flour by 7: 3 for making sweet bread. Selected sweet bread was used a ratio of wheat flour and millet flour by 8: 2 because it is preferred by the panelists based on organoleptic tests. Selected sweet bread contains 19.22% moisture content, 7.48% protein content, carbohydrate content of 57.37%, 2.2% fat content, 3.54% dietary fiber content and 1.91 mg / 100gram calcium with energy a total of 279 kcal that meets 17.44% of nutritional adequacy per day. While the control sweetbread contains 22.49% moisture content, 8.59% protein content, 52.17% carbohydrate, 2.50% fat content, 1.63% dietary fiber and 1.33 mg / 100gram calcium total energy of 266 kcal which fulfill 16,62% nutrient adequacy per day. Keywords: Wheat Flour, Millet Flour, Sweet Bread
Ds Thomas Gozali - One of the best experts on this subject based on the ideXlab platform.
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KAJIAN SUBSITUSI TEPUNG TERIGU DENGAN BUBUR UMBI BIT (Beta vulgaris L. var. Rubra L) TERHADAP KARAKTERISTIK ORGANOLEPTIK ROTI MANIS
2018Co-Authors: Moch. Dwi Indra Tama, Ds Sumartini, Ds Thomas GozaliAbstract:The purpose of this research is to know the concentration of wheat flour with porridge beet to organoleptic characteristics of sweet bread The method of research conducted in this study consists of two stages. Phase I research to determine bread improver concentration, and research phase II to find out the concentration of wheat flour with porridge bits. Chemical response test consisted of analysis of proximat content ie carbohydrate, protein, fat, water and ash content. Organoleptic tests include multiple plural tests and hedonic quality tests. The experimental design carried out in this study was a randomized design group (RAK) of one factor, namely the ratio of flour concentration to a beet tuber consisting of A1 (90%: 10%), A2 (85%: 15%), A3 ( 80%: 20%), A4 (75%: 25%), and A5 (70%: 3)%) with 5 repetitions. The results showed that the ratio of wheat flour to tuber beet porridge influenced the organoleptic characteristics of sweet bread. Based on the test of selected product are the product with the formulation of 1 impregnated bread improver concentration of 0.07% and 80% flour substitution with 20% beet tuber porridge. Selected proximate product analyzes of sweetbread buns were carbohydrates (40,1), protein (12,88), Fat (10,1), ash (2) and Water (36,31). Keywords: sweet bread, beetroot, bread improver.
Adinda Sarah Firdhausa 133020207 - One of the best experts on this subject based on the ideXlab platform.
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KAJIAN PERBANDINGAN TEPUNG TERIGU (triticum aestivum) DENGAN TEPUNG JEWAWUT (Staria italica) TERHADAP KARAKTERISTIK ROTI MANIS
2018Co-Authors: Adinda Sarah Firdhausa 133020207, Ds ,dede Zainal Arief, Ds ,wisnu CahyadiAbstract:Currently, Indonesia's dependence on wheat was increasing as more and more processed products of flour as staple food, one of which is bread. On the basis of this fact, this study aims to determine whether the use of wheat flour can be reduced. The research method was done through several stages including the analysis of raw materials, that was determination of gluten content of millet flour, testied of amylographic properties of wheat flour and millet flour. Made sweet bread by determined the minimum limit of wheat flour using 5:5, 6:4, 7:3, 8:2, and 9:1 ratio. The bread that was produced was tested the development volume and porosity. The next step were determined the formulation of making sweet breads with a ratio of wheat flour and 7: 3, 7.5: 2,5 and 8: 2. The finished sweet bread was done by organoleptic test to select 1 sample then the selected bread sample was tested the water content, protein, fat, carbohydrate, dietary fiber and calcium and determined the nutritional value of the bread produced. The results of research preliminary study showed 1.06% gluten starch gluten, and amylography properties of millet flour which is gelatinization temperature 85,4 o C, peak viscosity 660 BU, viscosity breakdown 2210 BU and viscosity setback 1550 BU. The amylography properties of wheat flour are gelatinization temperature 89,3 o C, peak viscosity 530 BU, viscosity breakdown 645 BU and viscosity setback 115 BU. Minimum limit of the ratio of wheat flour and millet flour by 7: 3 for making sweet bread. Selected sweet bread was used a ratio of wheat flour and millet flour by 8: 2 because it is preferred by the panelists based on organoleptic tests. Selected sweet bread contains 19.22% moisture content, 7.48% protein content, carbohydrate content of 57.37%, 2.2% fat content, 3.54% dietary fiber content and 1.91 mg / 100gram calcium with energy a total of 279 kcal that meets 17.44% of nutritional adequacy per day. While the control sweetbread contains 22.49% moisture content, 8.59% protein content, 52.17% carbohydrate, 2.50% fat content, 1.63% dietary fiber and 1.33 mg / 100gram calcium total energy of 266 kcal which fulfill 16,62% nutrient adequacy per day. Keywords: Wheat Flour, Millet Flour, Sweet Bread
