Standar Pengolahan Macaron di Pastry Kitchen Novotel Bali Nusa Dua Hotel & Residence

Maulidha Dwi Wahyuni; Syah Riza Octavy

doi:10.47134/pjpp.v1i2.1903

Authors

Maulidha Dwi Wahyuni Universitas Muhammadiyah Jember
Syah Riza Octavy Universitas Muhammadiyah Jember

DOI:

https://doi.org/10.47134/pjpp.v1i2.1903

Keywords:

Standar resep, Pengolahan, Macaron

Abstract

Laporan ini merupakan hasil penelitian mengenai Standar Pengolahan Macaron di Pastry Hotel Novotel Nusa Dua. Latar belakang dari penulisan ini adalah standar pengolahan yang digunakan oleh para staff dalam pembuatan macaron. Tujuannya agar penulis dapat mengetahui bagaimana hasil dari macaron yang dibuat sesuai dengan standar resep dan pengolahan yg ada di pastry Novotel Bali Nusa Dua Hotel & Residence. Metode penelitian yang digunakan dalam laporan ini yaitu melalui wawancara, observasi dan dokumentasi. Hasil dari pengumpulan data tersebut kemudian dianalisis menggunakan Teknik Analisa Deskriptif. Dari hasil penelitian yang dilakukan, menunjukkan beberapa kendala pada saat produksi, salah satunya adalah perbedaan cara membuat macaron antara satu staff dengan yang lainnya sehingga menghasilkan produk yang kurang sempurna. Penggunaan standar resep yang kurang diperhatikan saat membuat macaron juga menjadi kendala saat proses pembuatan. Namun hal tersebut sudah menemukan solusinya berupa pelaksanaan training pembuatan macaron dengan resep yang benar dan sesuai standar.

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