Local Food Innovation: Taro Dawet Ice

Suci Sandi Wachyuni

2019

Abstract

Indonesia is rich with natural resources and has many local food. Local food refers to food and other agricultural products which are grown or produced, processed and then sold within local area. Local food has many potential for culinary product, such as modern and traditional product. One of local food grown in Indonesia is tuber, such as taro, sweet potato, cassava, and etc. But, local food innovation with local ingredients still need to be reproduced for attracting people or tourists to consume local food. Taro is a tuber which contains carbohydrates, fats, protein, some minerals as well as vitamins. Taro flour can be mixed and used as base ingredients of cakes, bakery, and others. In this study, researcher make an experimental study of making Dawet Ice with Taro flour based. As we know Dawet Ice is one of traditional beverages from Java. Dawet Ice commonly made from rice flour. The following methods is about to make a sample of Dawet Ice with subtituting rice flour with taro flour in various percentages such as 20%, 40%, 60%, 80%, and 100%. This research aims to find out the best sample based on the test of sensory analysis (hedonic and hedonic quality test) were judged by the panelists and knowing the content of nutrition fact of Taro Dawet Ice. There were 30 panelists who tested this product. The researcher used ANOVA (Analysis of Multivariance) and Post Hoc Test-Duncan for identifying the differences between various products. The result showed that Taro Flour can be subtituted of rice flour until 100% in the making of Dawet Ice. Based on ANOVA test, all various percentages showed differences in sensory parametric in colour, texture, aroma, and taste of the products. The best product that has been tested is Taro Dawet Ice with 20% Taro flour and the proximat test showed that in 100gr Taro Dawet Ice contains 2,16 kkal energy for fat, 28.08 kkal total energy, 93,26% water content, 0,02% ash, 0,24% total fat, and 6,02% total carbohydrate. The information can be useful as a reference to make another product made from taro or another local food. Hope with innovation of local food can attract local people or tourists to consume local food as their experiences.

Paper Citation

in Harvard Style

Wachyuni S. (2019). Local Food Innovation: Taro Dawet Ice. In Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF, ISBN 978-989-758-495-4, pages 43-50. DOI: 10.5220/0009322600430050

in Bibtex Style

@conference{ntf19,
author={Suci Sandi Wachyuni},
title={Local Food Innovation: Taro Dawet Ice},
booktitle={Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF,},
year={2019},
pages={43-50},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009322600430050},
isbn={978-989-758-495-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF,
TI - Local Food Innovation: Taro Dawet Ice
SN - 978-989-758-495-4
AU - Wachyuni S.
PY - 2019
SP - 43
EP - 50
DO - 10.5220/0009322600430050