Exploration of The Nutritional Content of Jamu Beras Kencur Sorbet to Develop Indonesian Culinary Innovation

Nina Indra Kristiana

Abstract


Culinary innovation is one of the important efforts in preserving Indonesian culinary culture. Kencur rice jamu, a traditional Indonesian drink, is starting to be less in demand, especially by the younger generation. On the other hand, frozen food products such as sorbets offer great flexibility and appeal, especially with a wide range of innovative flavors. However, traditional sorbet tends to be limited to fruits. Therefore, it is necessary to develop sorbets made from kencur rice herbs that present taste innovations, enrich nutritional content, and maintain cultural values. This study aims to determine the quality of kencur rice herbs made from sorbet, including the quality of taste, texture, aroma, and color, as well as its macro nutritional value. This study uses a mixed method. The study involved 25 untrained panelists. Data were collected through observation, documentation, experimental, organoleptic, and nutritional content tests. The experimental test results explained that the texture of kencur rice jamu sorbet obtained a result of 77.6%. Rasa gets 80% results. Aroma got a result of 83.2%. Color got a result of 72.8%. From the study results, the average organoleptic test based on texture, taste, aroma, and color was 78.4% with good interpretation criteria. The results of the nutritional content test in kencur rice herbal sorbet per 100gr have a carbohydrate content of 15.90gr, protein 1.24gr, and fat 0.30gr.


Keywords


Nutritional Content; Jamu Beras Kencur; Sorbet; Culinary Innovation; Traditional Drink.

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References


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DOI: https://doi.org/10.17509/gastur.v12i1.81104

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