ANALISIS KUALITAS MACARON BERDASARKAN PERBEDAAN TEKNIK PEMBUATAN MERINGUE
DOI:
https://doi.org/10.61722/jssr.v4i4.11667Keywords:
Macaron, Meringue, Swiss Meringue, Italian Meringue, French Meringue, Sensory Quality.Abstract
. This study aimed to determine the production process and sensory quality of macarons based on different meringue techniques, namely Italian, Swiss, and French meringue. An experimental method with a quantitative approach was employed. Sensory evaluation was conducted by 10 trained panelists, and the data were analyzed using the Friedman test followed by the Conover test. The results showed that Swiss meringue was the most efficient technique, with a production time of 38 minutes and 30 seconds. Differences in meringue-making techniques significantly affected the shape, texture, and overall acceptability of macarons, but had no significant effect on color, aroma, and taste. Macarons prepared using the Swiss meringue technique exhibited the best sensory quality, whereas those prepared using the French meringue technique showed the lowest sensory quality. Therefore, Swiss meringue can be recommended as the most suitable technique for producing macarons with superior sensory quality and a relatively efficient process.
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