| 總結: | The study investigates the practical aspects of preparing and processing a local delicacy, Kuih Donat, which holds significant culinary importance. It explores production methods, characterization, recipe testing, and provides technical guidelines for consistent preparation. Sensory evaluations and preference analyses are conducted alongside practical tips tailored for street vendors and a standardized formulation for food cost calculations. The study includes two extensively tested recipes that offer flexibility for various production conditions, addressing challenges commonly faced by street food vendors. Through experiments conducted under four distinct conditions, the study examines storage and consumption times to assist vendors in delivering high-quality Kuih Donat. Results indicate a preference for Recipe A, particularly when consumed within 30 minutes of frying. For vendors facing logistical constraints, the second-best condition is consumption within 2 hours, ensuring that proper airtight storage practices are followed. These findings provide actionable insights to enhance the quality and appeal of Kuih Donat, supporting street vendors in maintaining consistency and meeting consumer expectations. © 2025 Taylor & Francis Group, LLC.
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