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All Journal Toba: Journal of Tourism, Hospitality, and Destination
Cantika Azzahra
Sekolah tinggi pariwisata bogor
Social Sciences

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Analisis Pengembangan Produk Olahan Mandai sebagai Inovasi Kuliner Berbasis Kearifan Lokal Cantika Azzahra; Dina Mayasari Soeswoyo
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 5 No. 3 (2026): Agustus 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v5i3.9223

Abstract

This study aims to analyze the development of processed mandai products as a local wisdom-based culinary innovation based on consumer assessments. A descriptive quantitative approach was employed, with data collected through organoleptic testing using a hedonic scale involving 30 respondents selected through an accidental sampling technique. The evaluated attributes included color, aroma, taste, texture, and overall preference. The collected data were analyzed using descriptive analysis to describe consumer acceptance levels and SWOT analysis to identify the product's strengths, weaknesses, opportunities, and threats in formulating appropriate development strategies. The results indicate that processed mandai products received positive evaluations across all organoleptic attributes, with taste obtaining the highest score among the assessed indicators. Based on the SWOT analysis, the product has significant opportunities for further development through flavor diversification, improved packaging quality, optimized digital marketing strategies, and broader market segmentation. Therefore, processed mandai has strong potential to become a local wisdom-based culinary innovation that increases the added value of cempedak peel, strengthens product competitiveness, supports the preservation of Kalimantan's traditional culinary heritage, and contributes to the development of a sustainable creative economy based on local resources.
Co-Authors Dina Mayasari Soeswoyo, Dina Mayasari