Preservation of Sundanese Traditional Food A Consumer-Based Approach to Colenak Deconstruction

Fadia Nur Azizah, Ilmiati Tsaniah

Abstract


Indonesia possesses a wide variety of traditional culinary heritages that reflect local cultural identities, such as Colenak from West Java, which consists of grilled peuyeum (fermented cassava) served with a sauce made from palm sugar and grated coconut. However, traditional foods are increasingly threatened by modern food trends and globalization, especially among younger generations. To preserve traditional cuisine, innovations in presentation, such as the deconstruction method, have become essential. This approach combines modern elements with traditional flavors to introduce local cuisine more innovatively. This research aims to describe the recipe formulation, results of the deconstruction, and consumer acceptance testing of the Colenak deconstruction, using experimental methods to explore the innovation process and to present local culinary heritage through a creative approach.


Keywords


Traditional Cuisine; Colenak; Food Deconstruction; Fusion Food

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References


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DOI: https://doi.org/10.17509/gastur.v13i1.98235

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