Acceptance of Kencur Rice Mochi Filled with Asam Turmeric Ice Cream

Hesti Rosmayanti, Sudewi Yogha, Ai Mahmudatussadah

Sari


Mochi is a traditional confectionery widely favoured, especially in Japan, where it is classified as Wagashi a type of sweet dish consumed since ancient times and traditionally prepared during the New Year celebration known as Mochitsuki. Over time, mochi has evolved through the incorporation of various ingredients to enhance its functional and nutritional value. One innovative approach involves replacing the liquid component with traditional herbal beverages. This study focuses on the development of Rice and Aromatic Ginger Mochi, a modern variation that incorporates a blend of rice and aromatic ginger a traditional Indonesian herbal drink as the liquid base in the mochi dough. The product is filled with sour turmeric ice cream, resulting in a unique flavour profile that merges traditional heritage with contemporary dessert innovation. The primary aim of this research is to evaluate the acceptability of this mochi variation. A true experimental design within the quantitative research paradigm was used. Sensory evaluations assessed six key attributes: appearance, colour, taste, texture, aroma, and overall impression. Results showed high acceptability levels, with all attributes except aroma receiving scores above 85%. Aroma scored slightly lower at 83% but still indicated a favourable response from participants. In conclusion, rice and aromatic ginger mochi filled with sour turmeric ice cream is a promising and innovative culinary product. It effectively combines the health benefits and cultural significance of traditional ingredients with modern taste preferences, making it suitable for contemporary markets.


Kata Kunci


Acceptability, Galangal Rice Herbal, Ice cream, Mochi, Sour Turmeric Herbal Medicine

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Referensi


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DOI: https://doi.org/10.17509/boga.v12i2.67008

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