No abstract

Pletok beer is a traditional Indonesian drink made from ginger, lemongrass, sappanwood and other spices with high antioxidant content. Pletok beer is currently less popular toyoung consumers. The modification of the Pletok beer product in the form of panna cotta isexpected to increase the value of Pletok beer among consumers. This study aimed to findPletok Beer Panna Cotta formulation preferred by the consumers. The study used acompletely randomized design with three treatments. Formula 1, 2, and 3 are panna cottaproducts with main additives, namely whipping cream, plain milk, and heavy cream,respectively. Hedonic test was performed to 30 untrained panelists using a 5-scale Likertquestionnaire with indicators assessing appearance, color, taste, aroma, and texture. The testresults showed that formula with added ingredients of plain milk have better preference scoresin color and appearance, while formulas with added ingredients of heavy cream have betterpreference scores in taste and texture. Overall, the formulation of Beer Pletok Panna Cottafavored by the panelists were products with heavy cream added or Formula 3.

Dimsum is a snack dish that is generally cooked with a steaming technique and made from wheat flour, sago flour, and can be filled with chicken or fish with a soft texture. This research aimed to develop sweet dimsum products made from local food. Dimsum product development is done by modifying the main ingredients into purple sweet potato and changing the skin into rice paper. Modification of dimsum aims to produce a snack product rich in anthocyanins and high in fiber. The research used an experimental method with three formulations of adding peanuts to purple sweet potato. The stages of the research include the determination and development of ideas, trials of making products based on recipes, production, organoleptic testing, and product finalization. Organoleptic test was conducted on 30 untrained panelists to find out the best formula. The best formula is purple sweet potato with a weight of 80 g purple sweet potato and 15 g peanut. One serving of purple sweet potato dimsum has an energy content of 323 Cal; 9.8 g protein; fat 15.4 g; carbohydrates 41.1 g; and 17.7 g of fiber which meets the daily energy needs of 15% and daily fiber of 60%. The developed product is potential as snack choice for people who needs high fiber intake like patient with diabetes mellitus.

The condition of culinary tourism in Bogor is dominated by modern cuisine, which has led to the exclusion of traditional cuisine. This research aims to determine the factors influencing tourist or consumer satisfaction in choosing traditional culinary delights in Bogor City. The method used in this study is quantitative. The analysis used in this research to determine the level of feasibility of the questionnaire used was the validity and reliability test to test the questionnaire for determining the attributes of tourist or consumer satisfaction. The subsequent analysis used in this research is a regression analysis to determine the factors influencing consumer satisfaction in choosing traditional culinary delights in Bogor City. The research results show that culinary products can make tourists or consumers satisfied. Bogor City's traditional culinary products consist of a variety of products with varying levels of taste, quality, presentation, and packaging. The price, service, or motivation don't affect tourist satisfaction when choosing culinary.

Produk mochi di Indonesia pada umumnya berbahan dasar tepung beras ketan dengan berbagai isian seperti kacang-kacangan dan pasta aroma buah yang rendah serat dan tinggi lemak. Pengembangan produk mochi dengan kulit berbahan dasar tambahan tepung beras merah dan isian sayuran ditujukan untuk konsumen yang menginginkan produk mochi yang aman dikonsumsi dengan kandungan serat tinggi dan rendah lemak. Penelitian menggunakan rancangan acak lengkap dengan 3 formula substitusi tepung beras terhadap tepung ketan sebagai bahan utama kulit mochi. Uji hedonik dilakukan untuk mengetahui formulasi terbaik yang dapat diterima oleh panelis. Formula terpilih adalah formulasi dengan perbandingan tepung beras merah terhadap tepung ketan sebesar 50%. Satu porsi sajian produk vegetable mochi pan mengandung 338 Kal, 3 g lemak, dan 3 g serat yang dapat mencukupi 15% kebutuhan energi, 4% kebutuhan lemak, serta 10% kebutuhan serat orang dewasa dengan kebutuhan energi harian 2150 Kal. Produk vegetable mochi pan tahan disimpan dalam suhu ruang hingga 16 jam sejak waktu produksi.