Local Food Innovation: Taro Dawet Ice

Suci Sandi Wachyuni

Hotel Department of Sahid Polytechnic

Keyword: Indonesia, Local Food, Food Innovation, Dawet Ice, Taro, Tourist Experiences

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

1 INTRODUCTION

Local culinary is a part of Indonesian culture. Each

region has a different and unique local cuisine. To

ensure the preservation of local culinary,this needs

improvement and development in order to attract the

interest of the public to consume it. Local cuisine or

so-called traditional Indonesian food is all kind of

food that are made by using local ingredients and

various processing methods, and has special types of

regions, ranging from main foods, snack, and drinks

commonly consumed by the community the area.

One of the local raw materials owned by

Indonesia is tubers, but the development is still not

getting much attention, even though the potential of

the tubers is high enough to be used as food and

manufacture of processed products. Tuber flour can

be used as raw material, both in the form of flour

and tuber starch or mixed flour (Suismono, 2011).

One of the taro-producing cities is Bogor, West

Java. Taro is usually consumed as staple food and

side dish. In addition, taro has a high economic

value because almost all parts of taro plants can be

used for daily consumption and taro plants also have

sufficient nutritional content (Widiyanti, 2008). Taro

tuber processing as food in Indonesia is still

relatively simple. Generally taro is only used limited

to fresh tubers which are processed by boiling,

frying, and making into chips. Taro has a high starch

content so that it has the potential to be used as a

flour-raw material (Richana, et al., 2004).

Based on nutritional content data on the list of

food ingredients, the nutritional value contained in

100 fresh taro includes 1.90% protein, 0.20% fat,

and 23.70% carbohydrate (Mahmud, et al., 2000).

Conversion of fresh taro tubers into a form of flour

that is ready to use, especially for the production of

processed food by side, encourages the emergence

of more diverse products that can also encourage the

Wachyuni, S.

Local Food Innovation: Taro Dawet Ice.

DOI: 10.5220/0009322600430050

In Proceedings of the 1st NHI Tourism Forum (NTF 2019) - Enhancing Innovation in Gastronomic for Millennials, pages 43-50

ISBN: 978-989-758-495-4

development of the industry and increase the selling

value of taro commodities. The taro siege is also

expected to avoid losses due to the absorption of

fresh taro tubers on the market when the product has

over-harvesting (Wita, et al., 2013). Flour is a result

through drying process, refining, and sifting. Taro

flour has a granule size of about 0.5-5 microns

(Setyowati et al., 2007). The opportunity to develop

taro as a non-rice-starchy food is high and got

supports from the government.

Es Dawet or better known by people in Bogor,

Es Cendol, comes from Banjarnegara, area of

Central Java. Dawet is one of Indonesia's traditional

foods whose main raw materials are cereals. Cendol

has a chewy texture and green in colour

(Candraningsih, 1997). Generally, cendol is made

from rice flour, cassava flour, tapioca flour, hunkwe

flour, or other types of flour. Cendol is made by

mixing several types of flour. Different types of

flour have different characteristics, depending on the

type of flour used. Cendol characterisics are

commonly chewy, chewy but rather hard, and rather

hard (Aggraeni, 2002)

The lack of taro-based product innovation is the

basis for making experiments of taro dawet ice. The

use of rice flour as the base ingredients of dawet ice

was tested to be partially or wholly replaced by taro

flour. Then this is expected to be able to provide

economic value of local culinary and taro tuber

itself.

2 LITERATURE REVIEW

2.1 Taro

Taro (Coloscasia esculenta (L) Schot.) Belongs to

the genus Colocasia monocotyledon with the family

Araceae. It is known that taro is cultivated in Asia,

the Pacific, Central America and Africa. In the

South Pacific islands (Papua New Guinea, Solomon

Islands, Fiji and Samoa) taro is one of the important

food crops, while in Indonesia and other Asian

countries better known as food for snacks or

vegetable. The role as food product is now only

found in several regions, in the Mentawai Islands

and Papua (Richana, Widaningrum, and Widowati,

2008).

Both leaves and tubers of taro have good

nutritional content. The leaves contain 23% dry

weight protein and rich of Calsium (Ca), Phosphor

(P0, Ferrum (Fe), vitamin A, riboflavin and niacin.

Taro tubers have high content of carbohydrates and

protein (Nur Richana, et al., 2008).

2.2 Taro Flour

One of the processed taro products is taro flour. Taro

flour is an intermediate product that can be

processed into other products such as biscuits,

porridge, breakfast cereals, bread, and others.

Intermediate products are expected to have a longer

shelf life, and the drying stage is one of the factors

that can extend the shelf life (Nurdjannah, 2011).

The process of making taro flour follows the

Fauzan method (Fauzan, 2005), the stages are

stripping, slicing the tubers, soaking in a 3% salt

solution to relieve itching, steaming, drying, flouring

and sifting. According to Nurdjanah and Dwi

(2011), in 100 grams of taro flour contains a total

energy of 121.44 kkal, 83.33% moisture content,

0.39% ash content, 0.36% total fat, 2.73% protein,

and carbohydrate a total of 26.82%.

2.3 Dawet Ice

Dawet Ice is a traditional drink from Jepara, Central

Java. Along with the times, dawet ice spread to all

cities on the island of Java, starting from the city of

Semarang, Solo, Jakarta, Bandung, and other cities

in Indonesia. The taste of this drink is sweet and

savory. There is also Dawet Ice which originates

from Sunda land.we often encounter this cendol ice

in the market and on the street vendor. While the

origin of dawet ice itself originated from the land of

Java, Banjarnegara.

According to Candraningsih (1997), dawet or

cendol is one of traditional Indonesian beverages

containing raw materials of grains and nuts, which

has been known and favored in Indonesia. Dawet

has a chewy texture and generally green in color.

Dawet is formed as a result of the starch

gelatinization process.

According to Santoso (2000), in the process of

making dawet, pour the flour or rice flour and food

coloring and water, cook until specific thickness and

then formed using cendol mold.

The hypotheses in this study are:

 Ho

: There is no difference in consumer

preference level (color, aroma, taste, texture) of

dawet from taro flour with a substitution

percentage of 20%, 40%, 60%, 80%, and

100%.

 H1

: There is a difference in consumer

preference level (color, aroma, taste, texture) of

dawet from taro flour with a substitution

percentage of 20%, 40%, 60%, 80%, and

100%.

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 Ho

: There is no difference in sensory quality

(color, aroma, taste, texture) of dawet from taro

flour with a substitution percentage of 20%,

40%, 60%, 80%, and 100%.

 H1

: There is a difference in sensory quality

(color, aroma, taste, texture) of dawet from taro

flour with a substitution percentage of 20%,

40%, 60%, 80%, and 100%.

3 METHOD

Methodology in this research is experimental

method. The experiments use one standard recipe

and the same processing for each sample in the

making of products and what distinguishes each

sample is the substitution percentage of Taro Flour.

The percentage of taro flour used in this experiments

are 20%, 40%, 60%, 80%, and 100% from the total

flour in the standard recipe. Independent variables in

this research are percentage of taro flour substitution

and dependent variable is the quality of Taro Dawet

as which is measured by sensory analisis (hedonic

and hedonic quality test). The number of sample is

15 samples, which are every level of percentage taro

flour used in the making of dawet ice are made 3

times to ensure the stability of the product. The

examiners who are semi skilled panelists will test

the sensory analysis. The researcher used ANOVA

(Analysis of Multivariance) and Post Hoc Test-

Duncan for analyzing the data to find the differences

of quality for each sample. The recipe and the varios

percentage of taro flour used can be seen in Table 1.

Table 1: Taro Dawet Basic Recipe

No Ingredients

Taro Flour Substitution

20% 40% 60% 80% 100%

1 Rice Flour 32gr 24gr 16gr 8 gr -

2 Taro Flour 8 gr 16gr 24gr 32gr 40 gr

Tapioca

Flour

60gr 60gr 60gr 60gr 60 gr

4 Salt 1 tsp 1 tsp 1 tsp 1 tsp 1 tsp

Source: Processed Data, 2016

4 RESULTS AND DISCUSSIONS

4.1 Results

4.1.1 Hedonic Results (Consumer

Preference Level)

From Table 1 the average value of the overall

preference test sample, sample of 20% taro flour is

the best sample because that sample got the highest

average value (3.92), followed by 40%, 60%, 80%,

and 100% Taro flour substitution. The best sample,

Dawet from 20% taro flour substitutions will be

continued with proximate/nutrition test to determine

each nutrient content containe. The average hedonic

test results can be seen in Table 2 while the ANOVA

results for the hedonic test can be seen in Table 3.

Table 2: The Average Value of Hedonic Test of Taro

Dawet

Indicator

Taro Flour Substitutions

(

)

20% 40% 60%

100

Colo

4.08 4.07 3.76 3.67 3.32

Flavo

3.97 3.70 3.59 3.46 3.52

Taste 3.66 3.69 3.74 3.54 3.54

Texture 3.92 3.84 3.75 3.66 3.55

Total Average

Value

3,91 3,83 3,71 3,58 3,48

Source: Processed Data, 2016

a. Hedonic Test : Color

Color is the result of person's observations using

the eyes on an object or things. Substitution of taro

flour with the highest value found in the sample of

20% taro flour, then followed by 40%, 60%, 80%,

and 100% in making Taro Dawet Ice.

Because it has significance values <0.05 and

<0.01, Fcount> Ftable, then H01 is rejected and H11

is accepted. There are differences in color

preferences level between the dawet with different

taro flour substitutions. Then the hedonic color test

can be continued to the Duncan test to see the

differences in preference for each variant of taro

flour. It can be seen from Table 4, the level of

consumer preferences of the samples between 20%

and 40% are the same, 60% and 80% are the same as

well.However there’s a difference from the sample

100 % which has the lowest favorite level value.

Local Food Innovation: Taro Dawet Ice

Table 3: Statistical Result of ANOVA Hedonic Test

Source : Processed Data, 2016

:Alpha = 0.05

Sig > 0.0, Fcounted < Ftable: H0 accepted,

H1refused

Sig < 0.05 Fcounted >Ftable: H0 refused, H1

accepted

Table 4: Duncan Test Result of Hedonic Color

b. Hedonic Test : Flavor

Flavor is one of the main indicators which provide

odor stimulation so that it can be smelled by

humans. The flavor can provide a perception of the

product. In addition, flavor can influence person to

consume products. The data shows the average value

of flavor preference, with the highest value is the

sample of 20% Taro flour, then followed by sample

40%, 60% 100%, and 80%. Based on ANOVA

results in Table 3, the significance values <0.05 and

<0.01, Fcount> Ftable, then H0

is rejected and H1

is accepted, that there is a difference in flavor

preferences level, between dawet products with

different taro flour substitutions. And then directly

proceed with Duncan Test. From Table 5 of

Duncan's test results, based on α <0.05, samples

20% and 40% are not significantly different but

different with samples 60%, 80%, and 100% while

in the error rate α <0.01 sample 20% are different

from all other samples.

Table 5: Duncan Test Result of Hedonic Color

Percenta

e of Substution

otation

α < 0.05 α<0.01

100% c

80%

60%

40% a ab

20% a a

c. Hedonic Test : Taste

Taste is the result of stimulation from the sense of

taste, tongue. Taste preference for a particular

product is also closely related to the flavor and look

of the product so that, it can cause someone like or

dislike a product. Taste is defined as stimulus that is

received by tongue into our mouth and the tongue

can sense different type of taste then provide a

perception of the product.

The highest average value of flavor preference is

the sample contain 60% taro flour, then followed by

40%, 20%, 80%, 100% of taro flour subtitutions.

Judging from the Anova statistical result in Table 2,

the taste preference test states that the significance

value> 0.05, or the value of Fcount <Ftable, then

is accepted and H1

is rejected which can be

interpreted that the taste preference level is not

significantly different in Dawet with different

substitution of taro flour.

d. Hedonic Test : Texture

Texture is an attribute of sensory that can be felt by

touch. The characteristics of the texture itself can be

accepted by sight and touch. The average texture

value of sample 20% and 80% has the same value

which is the highest value of the hedonic test of

texture preferences, as for the sample of 40% and

60% these also have the same and the value are less

than the highest one. then the least value is dawet

with 100% taro flour sample. The results of the

statistical analysis in Table 2 show the significance

value> 0.05, or the value of Fcount <Ftable, then

is accepted and H1

is rejected. It can be

interpreted that the level of texture preference is not

significantly different in Dawet with different

substitution of taro flour.

Anova

Sum of

Squares

Df F Sig.

Color 1,176 4 18,787 ,000

,157 10

1,333 14

Flavor ,479 4 7,946 ,004

,151 10

,630 14

Taste ,092 4 ,988 ,457

,232 10

,324 14

Texture ,063 4 1,102 ,407

,143 10

,206 14

Percenta

e of Substution

otation

α<0.05 α <0.01

100% C c

80% C

60% C ab

40% A a

20% A a

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4.1.2 Sensory/Hedonic Quality Test

Quality test or hedonic quality test is carried out to

determine the difference in quality of each sample

tested. The average results of Taro Dawet hedonic

quality test can be seen in Table 6 and Anova test

results can be seen in

Table 6.

Table 6: Taro Dawet Hedonic Quality Test

Table 7: Statistical Reslut of ANOVA Hedonic Quality

Test

Source : Processed Data, 2016

:Alpha = 0.05

Sig > 0.0, Fcounted < Ftable: H0 accepted,

H1refused

Sig < 0.05 Fcounted >Ftable: H0 refused, H1

accepted

a. Hedonic Quality Test : Color

Table 6 show the result of the hedonic quality test of

the Taro Dawet color which has the highest average

value found in the sample of 20%, then followed by

sample 40%, 60%, 80%, then 100 % taro flour

substitution. The results of color measurements with

a scale from pure white to not too white. Dawet

whose color is pure white when made from rice

flour, the color changes when adding taro flour. The

color is increasingly turning to turbid white or gray

as the level of substitution increases, this is due to

the dominant color of taro starch which is gray.

Anova statistical results of hedonic quality in Table

7 state that the color indicators have significance

value <0.05 or Fcount> Ftable, then H0

is rejected

and H1

is accepted. It can be interpreted there are

significantly different color quality levels on Dawet

flour with different percentage of Taro Flour

substitutions. Then, proceed to the Duncan Test

which can be seen in Table 8. Table 8 show in the

level of α<0.05, sample 80% and 100% taro flour

substitution have no color difference. Then in the

sample of 20%, 40%, 60% and 80% there is a real

color difference. Whereas at α <0.01, only 20% and

100% samples had significant color differences from

other samples.

Table 8: Duncan Test Result of Hedonic Quality Color

Indicator

Taro Flour Substitutions (%)

100

Colo

4.57 4.21

59 3.42

Flavo

3.59 3.40

15 3.10

Texture 3.88 3.69

31 3.17

Total

Average

Value 4.01 3.76

35 3.30

b. Hedonic Quality Test : Flavor

Table 6 show the result of the hedonic quality test of

the Taro Dawet flavor which has the highest average

value found in the sample of 20%, then followed by

40%, 60%, 80%, and 100%. Measurement scale

from very not unpleasant to very unpleasant. Along

with the increase of taro flour substitution induces

unpleasant flavor. From the result of the ANOVA

analysis which can be seen in Table 7. The

significance value of flavor hedonic quality test is

<0.05 or Fcount> Ftable, then H0

is rejected and

is accepted. It can be interpreted there are

significantly different level of flavor quality among

Dawet Ice with Taro flour substitutions. And then

the sample continued with the Duncan Test that can

be seen in Table 9.

Duncan test result showed the value of the flavor

hedonic quality with a significant difference at α

<0.05 shown between samples 20%, 60%, and

100%. Whereas at α <0.01, it is shown that sample

20% has a marked difference between the others.

Anova

Sum of

Squares

df F Sig.

Color 2.582 4 32.572 ,000

.198 10

2.781 14

Flavor .605 4 7.741 ,004

.195 10

.801 14

Texture .986 4 27.741 ,000

.089 10

1.075 14

Percenta

e of Substitutions

otation

α <0.05 α <0.01

100%

80%

60% c

40%

20% a a

Local Food Innovation: Taro Dawet Ice

Table 9: Duncan Test Result of Hedonic Quality Flavor

c. Hedonic Quality Test : Texture

Table 6 show the result of the hedonic quality test of

the Taro Dawet texture which has the highest

average value found in the sample of 20%, then

followed by 40%, 60%, 80%, and 100%. This dawet

texture seen from its elasticity, the higher

substitution of taro flour, texture are softer. In other

words, the sample in which has the highest value in

the elasticity level is sample 20%. Based on Table 7,

the Anova statistical result of the texture quality test

stated that the significance value <0.05 or Fcount>

Ftable, then H0

was rejected and H1

was accepted.

It can be interpreted that the level of hedonic texture

quality is significantly different in dawet samples

with different taro flour substitutions. Duncan test

result of hedonic texture quality can be seen on table

Table 10: Duncan Test Result of Hedonic Quality Texture

Duncan test results of the hedonic quality of texture

at the level of α <0.05 indicate that the sample 80%

and 100% have no texture differences. So are the

sample 60%, and 80%. But among samples 20%,

40%, 60% and 100%, there were textural

differences. Whereas at α <0.0, Duncan test shows

that the 20% and 40% samples are not different, but

both are different based on sample 60%, 80%, and

100%. But there were no significant texture

differences in the sample of 80% and 100% dawet

with taro flour substitution.

d. The Best Formulation

Based on Table 2, the average value of total sensory

indicators (color, flavor, texture, and taste) of the

overall preference tests can be seen that the

substitution of 20% of taro flour in making dawet

becoming the most favorite sample of panelists, then

followed by samples 40%, 60%, 80% and 100%.

Then sample 20% will be continued to have

nutrition test to know the amount of each nutrient

contained in it. This 20% sample has the

characteristics of white color, slightly unpleasant

flavor, and rather chewy in texture. Then, Dawet can

be serve with palm sugar and coconut milk that can

be added adjusted to consumer taste.

4.1.3 Proximate/Nutrition Fact Analysis

Sample 20% which is the best sample based on

panelists have been tested in Saraswanti Indo

Genetech Bogor. The results can be seen in Table

11, each 100 grams of dawet ice which contains

20% taro flour has a total energy calculation of 28

calories, The serve suggestion is just adding a little

portion of palm sugar and coconut milk.

Table 11: Nutrition Fact of Taro Dawet Ice (Without

Sugar and Coconut Milk)

No Parameter Unit Result

Calories

form fa

kkal / 100

2.16

Total

Calories kkal / 100

28.08

Water

conten

% 93.26

4Ash conten

% 0.02

5Total fa

% 0.24

6 Protein % 0.46

Total

carboh

drate % 6.02

Source: Result of proximate test in Saraswanti Indo

Genetech, 2016

5 DISCCUSSION

5.1 Taro Dawet Ice as Local Food

Innovation and It’s Potential as

Tourist Attraction

Based on the result of sensory test, Taro Flour can

be substituted in making dawet up to 100%.

However, after going through a preference test, 20%

is the most preferred and best sample in terms of

Percentage of

Subtitutions

otation

α <0.05 α <0.01

100% c

80%

60% c

40% ab ab

20% a a

Percentage of

Substitution

otations

α <0.05 α <0.01

100%

80% c

60% c

40%

20% a a

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quality. The characteristics of dawet made from taro

are white, the aroma is rather unpleasant, and the

texture is chewy. This product also has a low calorie

so that it can be consumed by people who are on a

diet. According to Nurdjannah and Amiarsi (2011),

taro flour has health benefits, including energy

sources, both for digestive health, improving the

body's immune system, carbohydrate substitute for

people with diabetes, blood pressure and heart

health, as well as increasing vision. But not all

people can enjoy processed products from taro, for

example, obese people, and allergic sufferers who

are sensitive to the mucus and oxalate content

contained in taro

Generally, taro tubers are only consumed by

boiling, frying, or by other conventional methods.

And dawet is generally made with rice flour. Both

rice flour and taro flour are Indonesian local raw

materials. The differentiation of dawet products is

also expected to be a surprise for consumers or

tourists, so they are interested in getting new

experiences trying new flavors from local culinary

products. Taro is mostly found in Bogor, West Java.

The identity of various culinary cities in Indonesia

need to be strengthened with innovative products

based on local products.

Local cuisine is currently being concern in

tourism. Because eating is basic needs of tourists.

According to Chang, Hall & Mitchell, and Scarpato

(in Mak et.al, 2012) there are increasing numbers of

destinations for their culinary resources in

promoting and differentiating themselves from

others, for example, Australia, New Zealand, Italy,

and Singapore. Today, many tourist destinations use

food as one of the tourist attractions in their tourism

marketing (Lin, Pearson & Chai, 2011).

Furthermore, Telfer and Wall (in Mak, et.al, 2012)

state that tourist expenditure for food reaches one

third of total tourist expenditure, therefore the

economic benefits resulting from the consumption of

tourist meals can give impact on the economic

sustainability, competitive destinations, and

development of hospitality business. in that area.

Local culinary innovation products such as Taro

Dawet ice is very potential to be developed as

regional tourism attractions.

6 CONCLUSION

Taro flour can be substituted in making dawet up to

100%, but the best sample is 20% percentage of

subtitutions. It’s position is in the first rank of the

test of preference. The characteristics is good in

color (white), flavor (rather unpleasant, but not too)

and texture (chewy) and all is accepted by the

examiner in sensory evaluation. The difference in

the level of preference for the sample tested are in

the hedonic test of color and flavor, while it does not

differ in texture and taste. Whereas in the hedonic

quality test, all samples have significant differences

in terms of color, taste, and texture. After doing the

proximate test taro resulting dawet is low in

calories. Suggestions for the use of sugar to be

added sufficiently so that it is safe for Diabetics

sufferers. It can also added with other natural

sweeteners such as honey. Suggestions for further

research is to be able to do the experiments on other

local culinary products varied from taro tubers, other

tubers, and other culinary products made by local

commodities.

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