Explorative Study of the Use of Edible Flowers as Garnish in Food Serving

Saputra, Vernaldi Agriansya Dwi and Susilowati, Heni (2022) Explorative Study of the Use of Edible Flowers as Garnish in Food Serving. UNCLLE, 2 (1). pp. 133-139. ISSN 2798-7302

	Text Peer review 1 exsplorative study.pdf Download (285kB)
	Text Peer review 2 exsplorative study.pdf Download (297kB)

Abstract

This study was conducted with the aim of knowing students' awareness of the use of edible flowers as a garnish in the presentation of their food. Descriptive qualitative research is a research method used by means of observation, documentation studies, and distributing questionnaires. The Culinary Club Student Activity Unit is the population of this study. The sampling technique in this study was purposive sampling with 56 respondents. Data were analyzed using qualitative descriptive analysis techniques. Based on the results of the study, it can be concluded that students' awareness of the use of edible flowers is in a fairly good category and students' awareness of the impact of edible flowers on food is in good categoryKeywords: Edible Flower, Food Servin, Garnishes, Student Awareness

Item Type:	Article
Uncontrolled Keywords:	edible flower; food servin; garnishes; student awareness
Subjects:	Food and Beverage Food and Beverage > Food Product Food and Beverage > Gastronomy
Divisions:	Pengelolaan Perhotelan D-IV
Depositing User:	Eka Alaina S.I.Pust
Date Deposited:	15 Apr 2025 02:12
Last Modified:	15 Apr 2025 02:12
URI:	http://repository.ampta.ac.id/id/eprint/2436

Actions (login required)

View Item