STP AMPTA Yogyakarta Students' Perceptions of the Use of Fruit Juice as a Substitute for Alcohol in International Cocktails in the Bar Operations Course

Abstract

This study examines STP AMPTA students' perceptions of using fruit juice as asubstitute for alcohol in international cocktail preparations in the Bar Operationscourse. The research design employs a descriptive case study to comprehensivelyunderstand how students perceive and accept the concept of using fruit juice as analternative to alcohol. The subjects of this study are STP AMPTA Yogyakarta students,while the object of the study is fruit juice-based cocktails. Data collection techniquesinclude documentation, observation, and in-depth interviews with lecturers, experts,and STP AMPTA Yogyakarta students. The data analysis technique follows the Milesand Huberman approach: data reduction, presentation, and conclusion drawing. Theresults indicate that most students positively perceive using fruit juice as a substitutefor alcohol, as it is considered healthier, innovative, and aligned with modernconsumer trends that emphasise health awareness. However, there are challenges increating cocktails that maintain the taste and complexity equivalent to alcoholiccocktails. This study is expected to serve as a reference for developing a moreinclusive and health-conscious bar operations curriculum and contribute toinnovations in cocktail presentations that are more accessible to all audiences.