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All Journal E-Journal Home Economic and Tourism Panrita Abdi - Jurnal Pengabdian pada Masyarakat Jurnal Geografi Jurnal Pendidikan dan Keluarga Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Stamina Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Journal of Business on Hospitality and Tourism INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Pramudia, Heru
Politeknik Internasional Bali
Arts Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Formulation Of Tapioca Crackers With The Addition Of Eggshell Powder As A Functional Food Heru Pramudia; Noor Azmi Ahmad; Chee Alvaro Camilo Tan
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 9 No. 1 (2026): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v9i1.386

Abstract

This study aimed to formulate tapioca crackers with the addition of eggshell powder and to evaluate panelists’ acceptance of the resulting product. The use of eggshell powder was based on its high calcium content and its potential as a natural fortifying ingredient, as well as its role in converting food waste into value-added products. The research employed a descriptive qualitative approach, with data collected through observation of the production process and organoleptic testing using a 1–5 hedonic scale. The formulation consisted of 200 g of tapioca flour, 50 g of eggshell powder, 5 g of salt, 5 g of chicken powder, and 100 ml of hot water. The production process included mixing, dough shaping, boiling, cooling, slicing, drying, and two-stage frying to produce crispy crackers. Organoleptic testing was conducted with 32 untrained panelists who evaluated texture, aroma, taste, and appearance. The results showed that tapioca crackers with the addition of eggshell powder were generally well accepted by the panelists. Taste and texture received the highest preference scores, followed by appearance, while aroma was rated as acceptable but still requires further improvement. These findings indicate that the addition of eggshell powder did not negatively affect the sensory quality of the product and is compatible with the tapioca starch matrix. However, no chemical or laboratory analysis was conducted to determine the actual calcium content or nutritional composition of the final product. Therefore, the classification of this product as a functional food or a natural source of calcium cannot be scientifically confirmed and remains a potential claim. Further studies are required to analyze calcium content, proximate composition, and mineral bioavailability to support these claims. From a practical perspective, panelists’ feedback highlights opportunities for further product development, particularly in terms of flavor diversification. Suggested variants such as spicy, balado, and barbecue (BBQ), as well as improvements in aroma and packaging, indicate strong potential for enhancing consumer appeal and market competitiveness. Overall, this study provides an initial contribution to the development of innovative snack products based on natural fortification and food waste utilization, while emphasizing the need for further scientific validation of their nutritional value.
Innovation Of Orange Into Candy In Batu Kaang Village, Kintamani, Bali Billy Tanius; Heru Pramudia; Iwan Surjawan
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 1 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i1.252

Abstract

Batukaang Village in Kintamani, Bali, is renowned for its high-quality Kintamani oranges (citrus reticulata), known for their unique aroma and flavor. However, marketing efforts largely focus on fresh fruit, resulting in underutilization of surplus or downgraded oranges rejected for size, shape, or color. This surplus, especially during peak harvests, leads to price drops and reduced farmer income. This study addresses the issue by developing a value-added product, Kintamani orange jelly candy as an innovative souvenir aligned with Bali's culinary tourism. Using a qualitative descriptive method and simple experimental design, three gelling agents (seaweed agar, cornstarch, and commercial jelly powder) were tested to find the best formulation for taste and texture. Sensory evaluation by 70 untrained panelists measured preferences across seven attributes: chewy and soft texture, taste, aroma, color, shape, and aftertaste, using a five-point hedonic scale. Product C, made with commercial jelly powder, was most preferred for its soft, chewy texture and pleasant flavor and aroma, though improvements in shape and color were needed. Product A received moderate acceptance, while Product B rated lowest in all categories, indicating a need for reformulation. The findings highlight the potential of Kintamani orange jelly candy as a strategy to reduce fruit waste and enhance the economic value of local produce. It also offers a promising new culinary souvenir to promote Batukaang Village within Bali’s tourism sector. Further research is recommended to refine formulations, broaden market reach, and evaluate commercial feasibility on a larger scale.
Co-Authors Ali Usman, Ali Anni Faridah Azwar, Hendri Budi Riyanto Chee Alvaro Camilo Tan Darusman, Robi Diansyah, Tisra Dianti, Weni Dinar Sukma Pramesti Filicia Elanda Tanago Hadi Pery Fajri Handayani, Sri Gusti Ira Meirina Chair Iwan Surjawan Kasmita Kasmita Komaini, Anton Krisna Yanti, Ni Made Ayu Dwi Morisa, Febby Erzam Natalia, Dewi Ni Nyoman Widani, Ni Nyoman Noor Azmi Ahmad pasaribu pasaribu pasaribu, pasaribu Putri, Viorgi Dwi Rafi Canon, Muhammad Arsyad Rery Novio Romana, Nicolaus Victor Sari, Marnita Sepdanius, Endang Silfeni Silfeni Surjawan, Iwan Tanius, Billy Triani, Mike Utami, Nilma Lova Vioman, Raka Maulana Wahyuni, Cica Yandra, Yandra Yolanda, Fanny Yovita Sandra Yuliana Yuliana