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All Journal Journal of Rural Tourism (JoRT)
Praseptia Gardiarini
Department of Tourism, Balikpapan State Polytechnic, Balikpapan 76126, East Kalimantan, Indonesia
Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Social Sciences

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Utilizing jackfruit seed and dragon fruit peel in swiss rolls: Waste valorization for local culinary tourism development Enita Rahayu; Maria Veronika Simanjuntak; Praseptia Gardiarini; Firda Rahmayanti
Journal of Rural Tourism Vol. 3 No. 1 (2026): Januari - June
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jrt.2026.03010688

Abstract

Purpose – This study aims to develop a nutritionally enhanced Swiss roll by incorporating jackfruit seeds and dragon fruit peel as locally sourced ingredients, and to position the product as a distinctive Indonesian culinary innovation that could strengthen the attractiveness of local gastronomic tourism. Methodology/Design/Approach – A quantitative approach was applied using a hedonic sensory test involving trained panelists to evaluate product acceptability across several formulations.Findings – The Swiss roll was formulated by integrating jackfruit seed powder into the batter and using dragon fruit peel as the filling. Sensory evaluation results showed aroma acceptability scores of 4.23 for Formula 1 (F1), 4.07 for Formula 2 (F2), and 3.57 for Formula 3 (F3) on a 5-point Likert scale, indicating an overall positive (“like”) response from panelists. F1 demonstrated the highest acceptance level. These findings confirm that the product is well-received and presents a nutritious, locally sourced alternative that has the potential to enhance the diversity and appeal of Indonesian culinary tourism.Originality/Value – This study highlights the valorization of food by-products in pastry innovation, demonstrating how jackfruit seeds and dragon fruit peel can be transformed into a marketable gastronomic product. The approach contributes to sustainable local food development while adding value to regional tourism offerings.
Co-Authors Enita Rahayu Firda Rahmayanti Maria Veronika Simanjuntak