EXPLORATIVE STUDY OF THE USE OF EDIBLE FLOWERS AS GARNISHS IN FOOD SERVING

Vernaldi Agriansya Dwi Saputra, hermawan prasetyanto, Heni Susilowati

Abstract


This study was conducted with the aim of knowing students' awareness of the use of edible flowers as a garnish in the presentation of their food. Descriptive qualitative research is a research method used by means of observation, documentation studies, and distributing questionnaires. The Culinary Club Student Activity Unit is the population of this study. The sampling technique in this study was purposive sampling with 56 respondents. Data were analyzed using qualitative descriptive analysis techniques. Based on the results of the study, it can be concluded that students' awareness of the use of edible flowers is in a fairly good category and students' awareness of the impact of edible flowers on food is in good category

Keywords: Edible Flower, Food Servin, Garnishes, Student Awareness

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