| Abstrakt: |
This research aims to determine the students' level of satisfaction with the use of fern fiddlehead as an ice cream flavor. The researchers used purposive sampling, surveying, and interviewing twenty (20) participants from 2nd and 3rd year HRM students. The study explored their overall experiences, and recommendations for product improvement. In terms of taste, texture, aroma/fragrance, flavor, and appearance/visual presentation, the product received a satisfactory interpretation. The identified positive experiences included similar to matcha, good taste, creamy texture, and unique texture. Conversely, the negative experiences included are not good, rough texture, unpleasant, and unappealing. For recommendations, the participants suggest removing the sour aftertaste, pulverizing the fern, improving the smell, and making it appealing. Overall, the use of fern fiddlehead as an ice cream flavor can represent culinary creativity and be a distinct addition to the world of gourmet dessert. [ABSTRACT FROM AUTHOR] |
