UTILIZATION OF MORINGA LEAVES FOR POTATO MUD CAKE VARIATIONS AT THE GUNAWANGSA MERR HOTEL SURABAYA

Abstract

Pastry is one of the food and beverage product departments which has the task of producing quality cakes,bread or desserts in hotels. There are many variations of pastry dishes at the Gunawangsa Merr Hotel Surabaya, ranging from international desserts to Indonesian cakes. The processing of Indonesian or traditional cake variants is currently being developed into superior pastry products at the Gunawangsa Merr Hotel Surabaya. One of the Indonesian cakes at the Gunawangsa Merr Hotel Surabaya is potato mud cake, which is one of the Indonesian cakes that many hotel guests like. This potato mud cake, which many guests are
interested in, is the basis for trials to make a healthy cake by adding ingredients that have good nutritional value. Potato mud cake will be modified with Moringa leaf powder using a substitution process with aformulation comparing the proportions of several samples to become a cake that has nutritional value. The research method used is quantitative research by conducting observations, interviews, documentation and filling out questionnaires to collect accurate data. The author conducted a trial ( test food ) at the Gunawangsa
Merr Hotel Surabaya, this trial was carried out for 1 month. The results of making Moringa leaf potato mud cake are very good and interesting and have been assessed by several respondents. The author hopes that this Moringa leaf potato cake can be a recommendation for processing it into a healthy food.