Design and Development of an Information System for Aneka Kue Store in Padangsidimpuan

Abstract

This abstract discusses various cakes, the result of culinary artistic creations that combine flavor, texture, and aesthetics in diverse forms and concepts. These cakes range from traditional cakes to modern cakes, as well as fusion creations that incorporate cultural elements and contemporary food technology. Each type of cake reflects specific characteristics, such as local ingredients, production techniques, and diverse presentation methods. Traditional cakes often use natural ingredients such as rice flour, coconut, and palm sugar, while modern cakes utilize innovative ingredients such as chocolate, cream, and cheese combined with the latest baking technology. This research also highlights the importance of innovation in recipe development, such as substituting healthier ingredients, using organic ingredients, and adopting technologies like 3D printing for more complex cake designs. Furthermore, the role of cakes in various celebrations and traditions is discussed as symbols of local culture and identity. Cakes are valued not only for their taste but also for their aesthetic value, which can enhance their appeal, both as personal treats and as commercial products. Thus, this study provides in-depth insight into the diversity of cakes from various perspectives, including economics, culture, and creativity, as well as their potential for development to meet the needs of the ever-expanding culinary market.