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All Journal Jurnal Dinamika Ekonomi dan Bisnis Toba: Journal of Tourism, Hospitality, and Destination Nawasena: Jurnal Ilmiah Pariwisata Jurnal Ilmiah Sistem Informasi An International Journal Tourism and Community Review Tamasya
Alip Suroto
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Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Journal : Tamasya

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Pemanfaatan Tepung Jali, Tepung Mocaf, dan Tepung Kedelai sebagai Bahan Baku Pembuatan Pasta Fettucini dengan Penambahan Ekstrak Bayam Hijau Anastasia Elvira Rinantina; Alip Suroto; I Gusti Ayu Agung
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.618

Abstract

Indonesia, as an archipelagic nation, faces considerable challenges in meeting its food requirements in accordance with Law No. 18 of 2012 on Food Security. The country’s heavy reliance on wheat imports, ranking as the largest wheat importer globally, highlights the urgency of diversifying local food sources. This study aims to explore the utilization of jali flour (Coix lacryma-jobi L.), mocaf flour (Modified Cassava Flour), and soybean flour as raw materials for producing fettucini pasta, with the addition of green spinach extract for natural coloring and nutritional enhancement. A quantitative experimental method was employed, testing three formulations of jali and mocaf flour combined with soybean flour. Sensory evaluations were conducted with 35 panelists—comprising trained, semi-trained, and untrained participants—to assess color, aroma, taste, texture, and overall acceptability. The findings revealed that flour composition significantly influenced pasta’s sensory attributes. The F2 formulation (50% jali flour, 50% mocaf flour, 20% soybean flour) achieved the highest acceptance, with average scores across all parameters rated as “liked” to “highly liked.” The incorporation of spinach extract not only imparted an appealing natural green hue but also enhanced the product’s nutritional profile, particularly in iron and dietary fiber content. These results underscore the potential of combining jali and mocaf flours as a nutritious, gluten-free pasta alternative that supports local food diversification and reduces reliance on imported wheat.
Pemanfaat Labu Siam (Sechium Edule) dalam Pembuatan Selai sebagai Alternatif Produk Olahan Lokal Salmaa Lutfi Azhari; Alip Suroto; Salam Setiyawan
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.632

Abstract

Local food such as chayote (Sechium edule) has great potential as a healthy and environmentally friendly product that can support food security and improve the economic value of local communities. The innovation of processing chayote, particularly into jam, not only helps reduce agricultural waste but also opens up promising new market opportunities. This study applied an experimental design to produce chayote jam with variations in the use of granulated sugar, glucose, and the addition of mint leaves to enhance flavor. The production stages included grating fresh chayote, cooking until the water content was reduced, adding sugar and pectin to achieve a thick and stable texture, and finally packaging the product in sterilized glass jars. An organoleptic test was conducted with 32 panelists to evaluate the color, aroma, taste, texture, and overall acceptability of the product. The results indicated that jam dominated by granulated sugar (Sample A) gained the highest level of preference, with an overall acceptance of 81%. In contrast, jam made with full glucose substitution (Sample C) received the lowest score of 66%. Generally, chayote jam had a natural green color, distinctive aroma, and thick texture that were well accepted by consumers. The main factors determining jam quality were cooking techniques, the balance of thickening agents, and the proper combination of ingredients. Therefore, chayote jam has the potential to become an innovative, healthy, and value-added local food product. Support in the form of training, technology application, and promotional strategies is essential to strengthen its competitiveness, improve farmers’ welfare, and enhance food diversification based on Indonesia’s local resources.
Pemanfaatan Nangka Muda sebagai Bahan Isian Inovatif pada Produk Dimsum Isnaini Nur Jannah; Alip Suroto; Denny Asmara
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.633

Abstract

The culinary sector continues to grow through product innovation and creative marketing strategies, supported by culinary tourism that increases tourists’ interest in tasting regional specialties. Indonesia has many potential local food resources, one of which is young jackfruit, which can be utilized as an innovative plant-based ingredient, although its use is still limited. This study aims to develop dim sum filled with young jackfruit as an innovative, healthy, and value-added product. A quantitative experimental method was used to objectively and measurably assess the quality and consumer acceptance of the dim sum. The formulation of the dim sum involved young jackfruit, eggs, tapioca flour, and wheat flour, through processes such as washing, boiling, chopping, and steaming. Sensory analysis results showed that sample B excelled in aroma, taste, and overall evaluation, while sample A had the best color, and sample C had the best texture. Some challenges identified included color changes due to oxidation, sap affecting taste, and high air content affecting texture if not properly drained. The final dim sum product had a light brown color, chewy texture, and was sensorially accepted as a high-quality dim sum with potential for further development as an innovative culinary product. These findings indicate that utilizing young jackfruit as a filling ingredient can be an attractive alternative in developing traditional processed foods with high nutritional value and consumer appeal.
Pemanfaatan Lemon Sebagai Pengganti Rennet Pada Pembuatan Keju Mozarella dalam Bentuk Olahan Potato Cheese Ball Arjuna Seva Aristya; Alip Suroto; Arinta Desti Larasati
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.649

Abstract

Mozzarella cheese is traditionally made using rennet, an enzyme derived from the stomach lining of ruminant animals that plays a key role in coagulating milk. While effective, rennet has certain limitations such as its limited availability, relatively high cost, and concerns among vegetarians and certain religious groups regarding its animal origin. As a result, alternative coagulants that are easier to obtain, plant-based, and more environmentally friendly have gained interest. One such natural ingredient is lemon juice, which contains citric acid and can mimic the coagulation effect of rennet. This study aims to explore the effectiveness of lemon juice as a rennet substitute in the production of mozzarella cheese, specifically when applied in a food product like cheese-stuffed potato balls. The research involved organoleptic testing by 30 panelists to evaluate five sensory aspects: color, aroma, taste, texture, and overall acceptance. Several formulations were tested, and the sample containing 20 ml of lemon juice, 2 grams of citric acid, and an additional herb mix (Sample C) was rated the highest in preference across most parameters. The findings suggest that lemon juice is a viable alternative to rennet in mozzarella cheese making, particularly for small-scale or home-based production. It not only delivers acceptable sensory qualities but is also more accessible and affordable. Moreover, using lemon juice supports the development of more sustainable and vegetarian-friendly food options. In conclusion, lemon juice can successfully replace animal-based rennet, making mozzarella cheese production more inclusive, cost-effective, and environmentally conscious.
Studi Perbandingan Tekstur dan Cita Rasa Brownies Kukus dan Panggang Berbasis Tepung Mocaf dan Tepung Gandum Hitam Amanda Meylan Zatu Ghassani; Alip Suroto; Ida Ayu Kade
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.661

Abstract

Public demand for healthy, low-gluten and high-fiber food products encourages innovation in the bakery industry. This study aims to compare the texture and taste of brownies based on mocaf flour (Modified Cassava Flour) and rye flour with steamed and baked processing methods, and determine the formulation that has the best organoleptic quality. Mocaf flour was chosen because it is gluten-free, low glycemic index and locally sourced, while rye flour is rich in fiber, anthocyanin and antioxidant pigments and is beneficial for health. This study used an experimental design with three variations of mocaf proportions: rye (75:25, 50:50, 25:75) and two processing methods. Hedonic organoleptic tests were conducted by 36 panelists on aroma, taste, texture and overall reception on a likert scale of 1-7. The results showed that the processing method and the proportion of flour had a significant effect on organoleptic quality. Steamed brownies have a softer texture, while baked produce a stronger aroma and flavor. The 50:50 ratio achieves the best balance across all sensory metrics.  
Co-Authors Amanda Meylan Zatu Ghassani Anastasia Elvira Rinantina Arinta Desti Larasati Arjuna Seva Aristya Debby Fifiyanti Denny Asmara Hendrajaya Hendrajaya I GUSTI AYU AGUNG Ida Ayu Kade Isnaini Nur Jannah Khoiril Danastio Wijayanto Salam Setiawan Salam Setiyawan Salmaa Lutfi Azhari Shakirah, Shakirah Soetomo WE Sugiman Sugiman