https://ejournal.asaindo.ac.id/index.php/culinaria <p>CULINARIA is a scientific journal published by LPPM and Hotel Department of Universitas Asa Indonesia as a forum to publish scientific articles, research results, ideas, and critical analysis related to culinary studies.&nbsp; This scientific journal is published biannually, in February and August.</p> LPPM & Hotel Department Universitas Asa Indonesia en-US Culinaria 2655-9978 https://ejournal.asaindo.ac.id/index.php/culinaria/article/view/1512 <p><strong>Abstract </strong></p> <p><em>&nbsp;</em></p> <p><em>This research is motivated by new innovations in klepon cake products with the addition of breadfruit. The purpose of this study was to find out whether breadfruit can be used in making klepon cakes, to find out whether there are differences in terms of texture, taste, and color of klepon cakes using breadfruit compared to klepon cakes that do not use breadfruit, to determine the level of preference and attractiveness of respondents in terms of texture, taste, and color of the breadfruit klepon cake. The research method and data collection techniques used in this paper are experimental. Data collection techniques, namely literature study, questionnaires. This research was carried out on June 27, 2023. This author conducted a hedonic test on breadfruit klepon cakes. The conclusion from writing the quality and level of preference (hedonic) of breadfruit klepon cakes that respondents liked the most was sample 15 (75%) while sample 09 (50%) and sample 50 (100%) were quite liked by respondents.</em></p> <p><strong><em>&nbsp;</em></strong></p> <p><strong><em>Keywords: klepon cake; breadfruit: innovation</em></strong></p> muhamad arsyad Copyright (c) 2024 Culinaria 2024-02-28 2024-02-28 6 1 https://ejournal.asaindo.ac.id/index.php/culinaria/article/view/2407 <p>Tuna (Euthynnus affinis) is a high potential fish with a complete nutritional content in which the protein value reaches 26%, low fat content of 2%, contains omega-3 fatty acids, and high content of important mineral salts. The purpose of this study was to determine the level of quality of panelists against solo sausage from aroma, color, taste and texture. The research conducted by the author is research with experimental methods. The results of the research that has been done have characteristics obtained from solo sausage using the control recipe with aroma (4.15), color (4.0), sweet taste (4.38), savory taste (4.07), texture (2.22) and an overall score of 18.22. Respondents preferred the control sample because it had a very familiar flavor to the general public. Keywords: quality test, solo sausage, tuna</p> Tyas Zahra Armintha Roy Daniel Samboh Copyright (c) 2024 Culinaria 2024-02-28 2024-02-28 6 1