Development of Alternative Foods using Local Ingredients as a Leading Culinary Tourism Product
A Taste Study of Swiss Roll Jackfruit Seeds and Dragon Fruit Skin
DOI:
https://doi.org/10.36276/mws.v23i1.866Keywords:
Swiss roll, Jackfruit Seeds, Dragon Fruit Skin, Hedonic TestAbstract
This study aims to develop Swiss roll by utilizing jackfruit seeds and dragon fruit skin as an alternative local food that is highly nutritious and becomes one of Indonesia's typical foods with local food ingredients that can be an attraction for tourists to taste the typical food. The research used is quantitative research with a hedonic panelist test. The time and place of the preliminary research and further research were carried out from January to March 2025 at the Tourism Department, Balikpapan State Polytechnic. The results of the average value of the taste of Swiss roll products with the use of jackfruit seed powder in the Swiss roll dough with dragon fruit skin as a filling. The results showed that the taste in F1 had an average value of 4.00, in F2 the average value was 3.90 and in F3 the average value was 3.27. It can be concluded that the most preferred by panelists was the F1 taste with an average value of 4.00. This product has proven to be acceptable to panelists and provides a highly nutritious food alternative based on local ingredients and can increase the appeal of tourists in the culinary field.
References
Kandoli, S. J. I. P. D. S., N., & Tulaka, L. N. (2022). Analysis of the effect of yellow pumpkin flour (Cucurbita moschata) as a substitute for wheat flour on the quality of roll cake. Sagacious, 9(1), 1–7.
Karmila, J., & Sari, W. D. (2021). Substitution of red dragon fruit skin extract for making rolled pancake skin. Jurnal Pariwisata Bunda, 2(1), 36–47.
Khan, A., Boby, B. L., & Amalia, R. P. (2019). Increasing the existence of Lorjuk Madura culinary in the creative industry era. Proceedings of the National Seminar of Scholars, 2. https://doi.org/10.25105/semnas.v0i0.5891
Kurniansah, R., & Rojabi, S. H. (2023). Local culinary as a tourist attraction in West Nusa Tenggara Province. The Sages Journal: Culinary Science and Business, 2(1), 9–19.
Nizori, A., Sihombing, N., & Surhaini. (2020). Characteristics of red dragon fruit skin extract (Hylocereus polyrhizus) with the addition of various concentrations of citric acid as a natural food colorant. Agricultural Industrial Technology, 30(2), 228–233.
Nuraini, S. (2023). Reasons why your cake is soggy and how to fix it.
Nurhayati, N., Asmawati, A., Ihromi, S., Marianah, M., & Saputrayadi, A. (2020). Community economic empowerment through application of jackfruit dodol and jackfruit seed milk processing technology in West Lombok Regency. SELAPARANG: Journal of Progressive Community Service, 4(1), 522. https://doi.org/10.31764/jpmb.v4i1.3321
Nurlaila, S., Elijonnahdi, F., & Gebriella, A. (2024). Inventory of pest types on super red dragon fruit plants (Hylocereus costaricensis) in Jorong Tinggi Kenagarian Sarilamak, Harau District, Lima Puluh Kota Regency.
Prakosa, N. H. (2018). Factors affecting the number of tourist visits and the economic value of the Curug Silawe natural tourism object in Magelang Regency (Bachelor thesis, Semarang State University). Unnes Library Repository. https://lib.unnes.ac.id/36660/
Purnama, D., & Ilmi, N. (2019). Local commodity development strategy dragon fruit-based agribusiness in Soppeng District. Journal of Fisheries Agribusiness, 12(1), 126–135. https://doi.org/10.29239/j.agrikan
Putra, et al. (2014). Four Srikandi Culinary Bali: The role of women in sustainable tourism development. JUMPA: Jurnal Master Pariwisata, 1(1), July.
Putri, J. A., et al. (2023). The potential of traditional food as a culinary tourism attraction in Salatiga City. Journal of Hospitality and Tourism Management, 6(1).
Safar, M. B. U. S., Lembah, G., & Syamsuddin. (2022). Folklore mapping of the Kaili Da’a tribe. Journal of Education and Counseling, 4(3), 1349–1358.
Sindi Cristina, A., Asfar, M. I. T., Asfar, M. I. A., & Puspita Sari, T. (2022). Multifunctional organic liptint: Transformation of dragon fruit peel waste combined with Trigona honey. Proceedings of the National Seminar on Paedagoria, 2, 325–330.
Statistics, B. P. (2024). Crop production. Jakarta.
https://kalsel.bps.go.id/indicator/55/172/1/produksi-tanaman-sayur-sayuran.html
https://www.bps.go.id/linkTableDinamis/view/id/960
Yuyun, T. U., & Chasanah, I. N. (2022). Gluten free roll cake making technique substituting dori fish (John Dory L) with pegagan leaf jam (Centella asiatica L). Garina, 14(2), 88–102. https://doi.org/10.69697/garina.v14i2.16
Downloads
Published
How to Cite
Issue
Section
Categories
License
Copyright (c) 2025 Enita Rahayu
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
