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All Journal Jurnal Gizi dan Pangan Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Surjawan, Iwan
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Innovation Of Adding Green Mustard To Rice Crackers Tanius, Billy; Pramudia, Heru; Surjawan, Iwan
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 2 (2024): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v7i2.223

Abstract

Crackers are a type of dry food that contains quite high starch, made from tapioca flour as a base ingredient. Different spices are added to produce different types of crackers. Crackers can also be innovated by using other ingredient substitutions that aim to add and have functional value, one of which is the addition of green mustard. This research aims to utilize green mustard into an innovative rice cracker product. This is caused by the lack of rice cracker products with vegetables as processed products. This study uses a quantitative approach. Specifically, this research was carried out using the rules of the experimental method which is laboratory research. This research uses quantitative data in the form of formula recipes and results of sensory tests and organoleptic tests. The formula or recipe comes from experimental tests carried out in the laboratory, namely the Bali International Polytechnic kitchen. Meanwhile, organoleptic test data was obtained from research respondents. Experiments in the laboratory and collecting responses from respondents are the primary data sources in this research. Apart from that, this research also uses secondary data sources in the form of literature related to the research topic. This research uses cracker processing theory and culinary product development models as a basis for carrying out research. Based on the results of experiments, rice crackers with the addition of green mustard can be developed into crackers that have a different color, aroma, taste, texture & crunch, as well as a shape from rice crackers in general. Crackers produced using the same method but with the addition of green mustard are more popular in terms of taste, texture, aroma, shape and color, better than rice crackers in general. And this research also found that crackers that have been dried for a long time must be dried again in the hot sun so that the crackers can bloom perfectly.
Innovation Of Orange Into Candy In Batu Kaang Village, Kintamani, Bali Tanius, Billy; Pramudia, Heru; Surjawan, Iwan
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 1 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
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.
Carotenoid and Moisture Stability of Red Fruit (Pandanus conoideus) Oil Powder during Storage Dewi, Desak Putu Ariska Pradnya; William, William; Tanardi, Samantha; Katherine, Katherine; Mas, Muhammad Abdurrahman; Surjawan, Iwan
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.70-72

Abstract

The aim of this study was to evaluate the carotenoid and moisture stability of spray-dried and freeze-dried red fruit oil with different wall materials during storage. Red fruit emulsion was prepared by mixing sodium caseinate, maltodextrin and whey protein isolate in different ratios (1:0 (MW1), 3:1 (MW2), 1:3 (MW3) and 0:1 (MW4)), water, and red fruit oil followed by spray or freeze drying. The result showed that the carotenoid content of all samples was stable, but the moisture content changed during storage. Freeze-dried samples showed higher carotenoid and moisture content compared to spray-dried samples throughout the storage.
INNOVATION MALANG BLACK APPLE Morell, Gerry; Tanius, Billy; Surjawan, Iwan; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 2 No. 2 (2024): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v2i2.57

Abstract

The study focuses on developing innovation in processing Malang Apples through advanced fermentation techniques to create "Black Malang Apple," a novel agricultural product. Utilizing a Research and Development (R&D) approach, the research explores systematic exploration and development of fermented fruit products. The primary motivation stems from the need to enhance the nutritional value of local fruits and create innovative value-added processing methods for agricultural commodities. The fermentation process transforms traditional Malang Apples through a specialized blackening technique, resulting in significant changes to the fruit's characteristics. Comparative analysis revealed that the fermented product demonstrates substantially improved nutritional profiles compared to fresh Malang Apples. The research examined critical aspects such as nutritional content, sensory properties, and potential health benefits. Experimental results highlighted remarkable transformations in the apple's physical and chemical properties. The fermentation method produced notable modifications in shape, taste, and texture, creating a unique food product with enhanced nutritional characteristics. This innovative approach represents a promising avenue for local fruit processing and agricultural product development.
Co-Authors Desak Putu Ariska Pradnya Dewi Katherine Kho Mas, Muhammad Abdurrahman Morell, Gerry Ni Ketut Veri Kusumaningrum Pramudia, Heru Tanardi, Samantha Tanius, Billy William William