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All Journal Jurnal Kuliner Tamasya
Salam Setiyawan
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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 TEPUNG SORGUM DAN TEPUNG BEBAS GLUTEN DALAM PEMBUATAN MORINGA COOKIES TANPA GULA RAFINASI Cynzka Mulia; Darmaesti; Salam Setiyawan
Jurnal Kuliner Vol. 6 No. 1 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v6i1.104157

Abstract

Kemajuan teknologi pangan telah mendorong pengembangan produk inovatif yang tidak hanya mempertahankan cita rasa, tetapi memperhatikan aspek kesehatan. Salah satu permasalahan yang dihadapi masyarakat modern adalah tingginya konsumsi gluten dan gula rafinasi, yang dapat memicu intoleransi gluten, diabetes dan obesitas. Penelitian ini bertujuan menghasilkan moringa cookies berbasis tepung sorgum dan tepung bebas gluten, diperkaya bubuk daun kelor sebagai camilan sehat. Menggunakan erythritol sebagai pemanis pengganti gula rafinasi. Penelitian dilakukan dengan tiga formulasi. Seluruh formulasi menggunakan konsentrasi bubuk daun kelor yang sama. Uji organoleptik dilakukan oleh panelis terlatih untuk menilai aroma, rasa, warna, tekstur, dan tingkat kesukaan. Hasil pengujian menunjukkan bahwa sampel 1 memiliki warna pucat yang kurang menarik, tekstur agak rapuh, dan aftertaste pahit. Sampel 2 memperoleh tingkat penerimaan tertinggi pada hampir seluruh parameter, dengan warna menarik, tekstur lembut, rasa seimbang, dan aftertaste minimal dengan komposisi 120 gram tepung sorgum dan 120 gram tepung bebas gluten. Sementara itu, Sampel 3 memiliki rona warna gelap, rasa daun kelor yang cukup dominan, aftertaste pahit , serta tekstur sangat rapuh, bahkan paling rapuh di antara semua sampel
Inovasi Pemanfaatan Kurma sebagai Bahan Dasar Gummy Tanpa Tambahan Gula Ghasha Allahi Salam; Made Prasta Yostitia; Salam Setiyawan
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): 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.v3i3.1220

Abstract

The development of dates that have high nutritional value and have the potential to be developed as a substitute for granulated sugar in the manufacture of gummy. This study examines the use of Ajwa dates and Sukari Madinah dates as a source of natural sweetness in making gummy without added sugar. A quantitative experimental approach was used, with identical formulations in both treatments, namely 100 grams of date meat, 200 mL of water, 3 tablespoons of gelatin, and 1 tablespoon of lemon water, so that only the type of dates distinguished. The assessment was carried out through a hedonic test of 30 panelists on color, aroma, taste, and texture attributes, then analyzed with paired samples t-test. The results showed that gummies made from Ajwa dates obtained a higher acceptance score than Sukari Medina dates, with significant differences in aroma, taste, texture, and overall acceptance (p < 0.05), while the color did not differ significantly. This finding strengthens the potential of dates as a low-sugar functional food, as well as providing a reference for culinary business actors in developing healthy snacks based on natural ingredients.
Co-Authors Alip Suroto Cynzka Mulia Darmaesti Ghasha Allahi Salam Made Prasta Yostitia Salmaa Lutfi Azhari