Chocolate Lamington Cake Tahu Susu pada Farel Patisserie Cafe di Bandung
DOI:
https://doi.org/10.56910/gemawisata.v21i2.480Keywords:
Lamington Cake, Chocolate, TofuAbstract
Lamington cake is a sponge cake coated with melted chocolate and desiccated coconut. The author aims to innovate by transforming tofu, a popular soy product, into a dessert. This research focuses on Chocolate Lamington Cake Tahu Susu, with the objective of evaluating preference levels, standard recipes, and business analysis. The method used is Research and Development, with data collection through organoleptic testing by five expert panelists. The hedonic test results show the panelists' preference levels for appearance (88%), color (84%), aroma (84%), texture (92%), and taste (96%). The resulting standard recipe includes ingredients such as flour, sugar, eggs, and tofu. The business analysis at Farel Patisserie Cafe in Bandung indicates a production cost of Rp4,447 and a selling price of Rp25,000, with the break-even point reached after selling 180 units. The author suggests developing more tofu variants as desserts, enhancing presentation, using desiccated coconut, applying the sponge method, and improving taste and texture for greater softness.
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