Kotjok Beer Innovation in Making Choux Au Craquelin

Abstract

Kotjok beer is a typical Bogor drink made from spices such as ginger, cinnamon, cardamom, cloves, secang wood and brown sugar. Kotjok beer has benefits such as improving blood circulation, getting rid of body aches and soothes the throat. But as time went by, Kotjok Beer was replaced by other drinks.  Therefore, so that Kotjok Beer can be useful for the Indonesian people, the author wants to experiment with Choux Au Craquelin using Kotjok Beer as an ingredient. In this research, the use of Kotjok Beer as a base ingredient aims to determine the effect of using Kotjok Beer on the taste and public acceptance of Choux Au Craquelin made from Kotjok Beer. This research was conducted to analyze the level of liking (taste, aroma, texture and color) of Choux Craquelin through organoleptic tests. This research used an experimental type of research with 3 treatments for Kotjok Beer, namely control 100% Fresh Milk (P1), 50% Fresh Milk and 50% Kotjok Beer (P2), and 100% Kotjok Beer (P3). The research subjects were 30 non-expert panelists and 5 expert panelists using the questionnaire method. The results of this research show that the best formulation of the Choux Au Craquelin product with the basic ingredients of Kotjok Beer which is preferred by Expert Panelists and Non-Expert Panellists is the P3 (100%) Kotjok Beer formulation with results obtained from 4 aspects: color value is 3, The aroma value is 3, the texture value is 2.8, and the taste value is 3, with a total score of 12 with an average of 3 which is included in the Like category.