Journal of Business on Hospitality and Tourism
Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism

EFFECT OF HONEY AND STEVIA AS SUGAR SUBSTITUTE ON SENSORY EVALUATION OF CHIFFON CAKE

Sanggramasari, Sandra (Unknown)



Article Info

Publish Date
05 Jul 2019

Abstract

This research contributes to sugar substitution as a sweetener. Honey and stevia are natural sugar substitutes in various food products. The purpose of this research is to recognize the difference in appearance, flavour and texture of chiffon cake using sugar, honey and stevia. The research used an experimental method. This research used descriptive analysis technique of observation and interviews with reference to a comparison that is sensory evaluation of chiffon cake characteristic, which include appearance, flavour and texture. The results show that panelists prefer chiffon cake using sugar as a sweetener in terms of appearance and texture. However, chiffon cake using honey as a sugar substitute is preferable to panelists in terms of flavour and overall aspects.

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Journal Info

Abbrev

jbhost

Publisher

Subject

Humanities Education Languange, Linguistic, Communication & Media Social Sciences

Description

The Journal of Business on Hospitality and Tourism (JBHOST), is an international peer-reviewed and brings articles in all areas related to Tourism & Hospitality. It is published once a year, and publishes original research, both conceptual and empirical, that clearly enhances the theoretical ...