ANALISIS METODE PENGGORENGAN TELUR DI HOTEL BERBINTANG KOTA MANADO

Abstract

This study examines egg processing practices through frying techniques applied in the kitchen operations of star-rated hotels in Manado City, North Sulawesi. The analysis focuses on three main aspects: culinary technical skills, the implementation of food safety principles, and the quality of the final dish. The research employs a qualitative method with a descriptive approach, conducted through direct observation at three hotels: Hotel Aryaduta Manado, Hotel Ibis Manado, and Hotel Whiz Prime Manado.
The findings reveal that six types of egg frying techniques are commonly applied, namely sunny side up, over easy, over medium, over hard, basted egg, and fried egg en cocotte. Each technique exhibits distinct characteristics determined by variations in cooking temperature, duration, and handling during the cooking process. These conditions require the use of high-quality raw materials as well as the implementation of strict hygiene and sanitation procedures in accordance with HACCP and SNI standards.
Furthermore, the study highlights that consistency in applying operational procedures, particularly those referring to achieving a minimum internal temperature of 71°C, plays a crucial role in ensuring food safety while enhancing guest satisfaction. Therefore, it is necessary to develop more structured and standardized operating procedures that take into account variations in cooking techniques and customer preferences, in order to improve the quality of culinary services in the hospitality industry.