Analisis Mutu Produk Sweet Bread untuk Hidangan Breakfast di Fairfield by Marriott Surabaya
Analysis of the Quality of Sweet Bread Products for Breakfast Dishes at Fairfield by Marriott Surabaya
Fairfield by Marriott Surabaya merupakan salah satu hotel berbintang empat di Surabaya yang menyediakan breakfast. Salah satu hidangan yang ada pada saat breakfast yaitu sweet bread. Penelitian ini bertujuan untuk mengetahui mutu produk sweet bread untuk hidangan breakfast di Fairfield by Marriott Surabaya. Penelitian dilakukan di Fairfield by Marriott Surabaya pada bulan Agustus – Desember 2023.
Tahap pelaksanaan penelitian meliputi persiapan, pengolahan, dan penyajian. Sumber data primer melalui observasi dengan uji organoleptik, sedangkan sumber data sekunder berupa standart recipe. Penelitian ini menggunakan metode deskriptif kuantitatif dengan teknik pengumpulan data yang digunakan dokumentasi dan observasi melalui lembar uji organoleptik yang meliputi volume, warna kerak, tekstur, kelembapan, pori-pori, bentuk, rasa, aroma, dan tingkat kesukaan. Analisis data yang digunakan yaitu persentase.
Hasil penelitian menunjukan mutu produk sweet bread untuk hidangan breakfast di Fairfield by Marriot Surabaya cukup baik dengan persentase hasil uji organoleptik rata-rata 59%, maka diperlukan adanya peningkatan mutu dari sweet bread untuk meningkatkan kepuasaan tamu dan income hotel. Peningkatan dapat dilakukan dengan tetap melakukan quality control baik dari segi bahan, proses pembuatan, hingga saat penyajian, dan evaluasi setiap saat.
Kata Kunci : Mutu, Sweet bread, Breakfast, Fairfield by Marriot Surabaya
Fairfield by Marriott Surabaya is a four-star hotel in Surabaya that provides breakfast. One of the dishes available at breakfast is sweet bread. This research aims to determine the quality of sweet bread products for breakfast at Fairfield by Marriott Surabaya. The research was conducted at Fairfield by Marriott Surabaya in August – December 2023.
The research implementation stage includes preparation, processing and presentation. The primary data source is observation with organoleptic tests, while the secondary data source is a standard recipe. This research uses a quantitative descriptive method with data collection techniques that use documentation and observation through organoleptic test sheets which include volume, crust color, texture, moisture, pores, shape, taste, aroma and level of preference. The data analysis used is percentage.
The research results show that the quality of sweet bread products for breakfast at Fairfield by Marriot Surabaya is quite good with an average percentage of organoleptic test results of 59%, so it is necessary to improve the quality of sweet bread to increase guest satisfaction and hotel income. Improvements can be made by continuing to carry out quality control in terms of ingredients, manufacturing process, presentation, and evaluation at all times.
Keywords: Quality, Sweet bread, Breakfast, Fairfield by Marriot Surabaya