UJI SUKA CENIL MODIFIKASI DI HOTEL KUTARAJA

Abstract

Cenil is a traditional snack, which not many people know about. In this study the authors tried to modify cenil to be accepted by guests of Kutaraja Hotel. The formulation of the problem in this study wanted to explain the level of preference for the taste, aroma, color, and texture of modified cenil and wanted to know the acceptability of hotel guests to the results of modified cenil. This study uses a quantitative descriptive approach with an organoleptic test method, using a questionnaire distributed to 61 respondents who are guests of the Kutaraja Hotel and interviews with experts in the culinary field. From the results of this study, it can be concluded that the level of preference for aroma with a value of 37.7% states Very Like, for taste with a value of 47.5%, states very much like, color with a value of 47.5%, states very much like, and texture with a value of 49. 2% said they really liked it. According to culinary experts, from the interviews, they stated that modified cenil can be stated as hotel standards.