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All Journal Journal on Education Jurnal Hospitality dan Pariwisata Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Home Journal : Hospitality and Gastronomy Research Journal Pusaka : Journal of Tourism, Hospitality, Travel and Business Event TRJ (Tourism Research Journal)
St. Hadijah
Politeknik Bosowa
Humanities Decision Sciences, Operations Research & Management Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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PENERAPAN TEKNIK FUSION PADA SCONES BARUASA BERBASIS TEPUNG LOKAL Hadijah, St.; Veronika, Riska; Andriani, Dewi
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 1 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

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Abstract

This study aimed to develop a fusion pastry product known as Scones Baruasa, which combines scones as a Western quick bread with the traditional Bugis Makassar cake baruasa through partial substitution of wheat flour using sorghum and banana flour. An experimental method was applied in two stages, including local flour substitution formulation and fusion technique implementation based on the sensory characteristics of baruasa. Sensory evaluation was conducted in stages involving 25 semi trained panelists, 3 expert panelists, and 200 consumer panelists using a seven point hedonic scale. The results indicated that the optimal formulation was achieved with 15 percent sorghum flour and 10 percent banana flour substitution. Scones Baruasa obtained an overall acceptance score of 5.34, categorized as liked. Although the acceptance level was lower than that of conventional scones, the product demonstrated strong local sensory characteristics, particularly in aroma and flavor. Scones Baruasa has potential to be developed as a fusion pastry product based on local culture and sustainable gastronomy.
Localizing Western Desserts Through Mocaf Boterkoek and Red Rice Puff Pastry Fusion Products St. Hadijah; Riska Veronika; Jumria Beta; Jamila Jamila; Putu Adi Putra Arimbawa
Jurnal Penelitian Pariwisata Vol 10 No 1 (2026): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v10i1.299

Abstract

This study aims to localize Western dessert products through the integration of Indonesian local flours and fusion gastronomy approaches. Using an experimental product development design, the study developed two localized pastry products: Mocaf Boterkoek and Red Rice Puff Pastry. The research was conducted in two stages: flour substitution trials and fusion product development. The research was conducted in two stages, namely flour substitution trials and fusion product development. The substitution stage identified 50% mocaf flour as the most suitable level for Boterkoek and 25% red rice flour for Puff Pastry in terms of structural and sensory performance. These formulations were then adapted using Indonesian dessert inspirations, resulting in a nastar-inspired Boterkoek and a molen-inspired Puff Pastry. Sensory evaluation involved 25 semi-trained panelists, 3 expert panelists, and 200 consumer panelists using a seven-point hedonic scale. Both products received consistently positive sensory scores, and paired sample t-test results showed no significant differences across all evaluated attributes. The novelty of this study lies in its integration of local flour substitution and fusion gastronomy within a single pastry innovation framework. The findings indicate that local flours can be successfully incorporated into Western dessert products without reducing consumer acceptance. Keywords: fusion pastry, mocaf flour, red rice flour, boterkoek, puff pastry
Co-Authors Agustinawati Agustinawati Andriani, Dewi Andriani, Anggun Sari Sasmita Astiani, Hesti Dewi Adriani Dewi Andriani Dewi Andriani Dina Mariana Fonnardy, Gregorius Stephen Husain, Mirna Ika Hertiana Jamila Jamila Jumria Beta Mudrifah Amaliah Najma Sari Nial Rinaldi Aslam Nur Fitrah Rustam Putu Adi Putra Arimbawa Rafika Hayati Rafika Hayati Randa Rusanda Riska Veronika Riska Veronika Seltiana Seltiana Sherry Adelia Sulastri Manggawa Wahyuni Sara