Ice Green Banana with Coating Iota, Kappa and Its Characteristics (Experimental Study of Molecular Gastronomy)

  • Robiatul Adawiyah Sekolah Tinggi Pariwisata Trisakti
  • Vienna Artina S Sekolah Tinggi Pariwisata Trisakti
  • Wijayanti Dewi P Sekolah Tinggi Pariwisata Trisakti

Abstract

Molecular gastronomy is a scientific study on gastronomy that studies physiochemical transformations of food ingredients during the cooking process and sensory phenomena when they are consumed. this knowledge is characterized by the use of scientific methods to understand and control the molecular, physiochemical, and structural changes that occur in food at the stage of manufacture and consumption. Molecular gastronomy is not the same as the type or style of cooking. The type of research conducted is experimental research. conducting experiments, experiments are carried out in the form of finding out the comparison of the results of the application of iota and kappa coating techniques from the types of carrageenan and agaratin. In serving food using iota and kappa can be applied using other food ingredients which can be served cold. Chef Andrian Ishak will make a menu at Namaaz Dining using ice banana green and combine several gastronomy molecular techniques so that the ice banana ijo can be known by various groups and become an equally unique dessert with an existing menu.

Published
2019-07-09
How to Cite
ADAWIYAH, Robiatul; S, Vienna Artina; P, Wijayanti Dewi. Ice Green Banana with Coating Iota, Kappa and Its Characteristics (Experimental Study of Molecular Gastronomy). Tourism Proceeding, [S.l.], p. 40 - 47, july 2019. Available at: <http://jurnalpariwisata.stptrisakti.ac.id/index.php/Proceeding/article/view/1259>. Date accessed: 17 nov. 2019.