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All Journal INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Sandy Dwiputra Yubianto
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Tempe “Mendol” as Traditional Side Dish for Rural Gastronomy Tourism in Malang, East Java. Sandy Dwiputra Yubianto
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 2 No. 1 (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.v2i1.50

Abstract

Indonesia is well known for its manmade food creation called tempe. People fell in love with the crispy and tanginess that tempe produced due to its fermentation process of the raw ingredients which is soybean. This product is highly varied upon its forms and processing techniques. One of the most famous menu is mendol. Mendol is created by letting Tempe pass beyond the ripping stage and passing the peak of its quality to go almost starting to rotten slowly. This unique dishes has made most of the local people able to process a product that way passed its expiry date and still edible. This study focused on examining the potential of mendol to become the iconic and unique product for Gastronomy in East Java. The study uses literature review to see the potential in exposing mendol for Gastronomy Tourism and to seek the possible market for this kind of tourism. the research resulted in the possibility of bringing back Mendol as part of the commercial dishes in gastronomy tourism seems to be applicable. This also helps the destination in retaining as well as gaining new visitor via the marketing of local food and mendol is one of the traditional food that has its own unique story for East Java especially Malang area.
Penerapan Perwarna Alami Kulit Buah Naga Pada Bolu Klemben Khas Banyuwangi Ardan Danda Ardianto; Sandy Dwiputra Yubianto; Ni Nyoman Widani
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 3 No. 1 (2025): 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.v3i1.71

Abstract

Penerapan pewarna alami kulit buah naga pada bolu klemben belum banyak diaplikasikan oleh masyarakat. Karya kreatif berkelanjutan ini dibuat dengan upaya untuk mengedukasi masyarakat mengenai pemanfaatan limbah kulit buah naga yang dapat diolah menjadi pewarna alami, serta dapat diterapkan dalam pembuatan bolu klemben khas Banyuwangi. Masyarakat dapat mengembangkan aplikasi pewarna dari kulit buah naga tersebut untuk diterapkan kedalam makanan yang lainnya. Peneliti menggunakan metode research and development dengan model penelitian 4D (Define, Design, Development, Dissemination), serta metode uji hedonik. Metode uji hedonik yang digunakan, diambil dari 25 panelis umum dan 4 panelis ahli. Teori yang digunakan adalah teori penerapan. Terdapat 1 resep yang disukai panelis baik panelis umum maupun ahli menunjukan bahwa Tingkat kesukaan panelis terhadap penerapan Pewarna alami kulit buah buah naga pada bolu klemben mendekati “Sangat Suka” penilaian ini didapatkan dari panelis yang memberikan umpan balik mengenai berbagai macam aspek meliputi rasa, aroma, warna, dan tekstur.
Co-Authors Ardan Danda Ardianto Ni Nyoman Widani