Analisis Karakteristik Organoleptik Nastar Tepung Sagu-Stevia untuk Diversifikasi Produk Kue Kering dalam Pelayanan Kuliner di Sektor Hospitality
DOI:
https://doi.org/10.55123/toba.v4i3.6043Kata Kunci:
Inovasi Nastar, Stevia, Sagu Flour, Local Food Diversification, Healthy Culinary TourismAbstrak
Innovation in low-calorie culinary products holds great potential to enrich offerings for tourists in the hospitality and tourism sectors, addressing the growing demand for healthier food options. This study aims to determine the differences in organoleptic characteristics of nastar made with sago flour and stevia as a natural sweetener. The experimental method was applied using two formulation samples: X (80% sago flour, 20% wheat flour, 0.009% stevia extract) and Y (100% sago flour, 0.009% stevia extract). Organoleptic tests were conducted with 15 untrained panelists using a hedonic scale to evaluate color, aroma, taste, and texture attributes. Data were analyzed using the Shapiro-Wilk normality test and the Wilcoxon signed-rank test. The results showed no significant differences (p > 0.05) between the two samples across all attributes. The average organoleptic scores fell within the “liked” category, with the highest scores found in sample Y for color and aroma. The use of 100% sago flour and stevia still produced nastar that was well-liked by panelists, without compromising sensory quality. This innovation presents a promising alternative for healthier local-based cookies and can be developed as an attractive product in the healthy culinary tourism sector.
Unduhan
Referensi
Amelia, Qonita Sepriyani, Harni Devitria, Rosa Sari, S. (2020). Pengaruh Tepung Sagu dan Kacang Merah terhadap Kadar Protein dalam Pembuatan Nastar. Jurnal Penelitian Farmasi Indonesia, 9(1), 37–40. https://doi.org/10.51887/jpfi.v9i1.801
BPOM RI. (2019). Peraturan Badan Pengawasan Obat dan Makanan Tahun 2019 Jilid 1. Badan Pengawas Obat Dan Makanan Republik Indonesia, 2.
C. Deborah, Wijaya Serli, Jokom Regina, K. M. (2018). Culinary Experience of International Tourists in Indonesia.
Fahroji, Zulfia, V., Syuryati, & Swastika, S. (2021). Juknis Pascapanen Nanas. 1–23.
Jaya, U. P., Yulianingsih, & Suranata, I. G. K. (2024). Pengembangan Kuliner Tradisional Sebagai Daya Tarik Pariwisata Di Desa Tenggalinggah (Development of Traditional Culinary As a Tourism Attraction in Tenggalinggah Village). Jurnal Pariwisata PaRAMA: Panorama, Recreation, Accomodation, Merchandise, Accessibility, 5(2), 86–100. https://doi.org/10.36417/jpp.v5i2.761
Khairanti, Fery Lusviana Widiany, & Angelina Swaninda Nareswara. (2023). Sifat Fisik Dan Kadar Gula Total Selai Kulit Nanas Berdasarkan Variasi Pencampuran Gula Rendah Energi. Jurnal Cakrawala Ilmiah, 2(10), 3819–3824. https://doi.org/10.53625/jcijurnalcakrawalailmiah.v2i10.5845
Lestari, R. S., & Suwardi. (2021). Pascapanen Nanas. LPPM UPN “VETERAN” YOGYAKARTA.
Levyda, L., Giyatmi, G., Ratnasari, K., & Valeriani, D. (2024). Embracing Culinary Tourism as a Strategy for Boosting Regional Development: Bangka Belitung Case Studies. IJBE (Integrated Journal of Business and Economics), 8(3), 332. https://doi.org/10.33019/ijbe.v8i3.888
Made Darsana, I., & Susanti, P. H. (2022). Trends of Traditional Culinary Tourism Research in Tourism Sector Journals Around Indonesia. Budapest International Research and Critics Institute-Journal (BIRCI-Journal), 5(1), 6664–6674. https://doi.org/10.33258/birci.v5i1.4393
Maulani, F. N., & Najibullah, N. (2022). Analisis Strategi Pemasaran Restoran Simpang Raya Cempaka Putih. Jurnal Tadbir Peradaban, 2(3), 170–184. https://doi.org/10.55182/jtp.v2i3.188
Pavanello, S., Moretto, A., La Vecchia, C., & Alicandro, G. (2023). Non-sugar sweeteners and cancer: Toxicological and epidemiological evidence. Regulatory Toxicology and Pharmacology, 139(March), 105369. https://doi.org/10.1016/j.yrtph.2023.105369
Rahayu, A. N., Sihite, H. Y., & Mashudi, M. (2024). Pengembangan Serbuk Daun Stevia pada Selai Nanas Tanpa Pemanis Gula Pasir. Journal of Food and Culinary, 7(2), 60–71. https://doi.org/10.12928/jfc.v7i2.11477
Rahmawati, A., Putranto, K., & Tristianne, A. (2023). Pengaruh Substitusi Tepung Sagu (Metroxylon sagu R) pada Terigu terhadap Karakteristik Kue Kering. AGRITEKH (Jurnal Agribisnis Dan Teknologi Pangan), 4(1), 1–10. https://doi.org/10.32627/agritekh.v4i1.777
Rasyid, M. I., Maryati, S., Triandita, N., Yuliani, H., & Angraeni, L. (2020). Karakteristik Sensori Cookies Mocaf dengan Substitusi Tepung Labu Kuning. Jurnal Teknologi Pengolahan Pertanian, 2(1), 1. https://doi.org/10.35308/jtpp.v2i1.2043
Saputra, S. T., & Tuti, M. (2022). Pengaruh Kualitas Pelayanan, Kualitas Makanan dan variasi Menu Seimbang Terhadap Kepuasan Karyawan Pada Kantin Hotel Bintang 5 di Jakarta. Human Capital Development, 9(3), 1-15. Human Capital Development, 9, 1–11.
Sari, I. N., & Suardana, I. K. (2021). Peran Pastry dan Bakery terhadap Kepuasaan Pelanggan di Toko Deli Hotel Majapahit Surabaya. Journal of Tourism and Creativity, 5(2), 114. https://doi.org/10.19184/jtc.v5i2.21789
Shaffira, S. Z., Kusumaningrum, I., & Rifqi, M. (2024). Karakteristik Sensori dan Kimia Cookies Cokelat dari Tepung Biji Nangka dan Pati Sagu dengan Penambahan Pati Maizena. Karimah Tauhid, 3(9), 9638–9664. https://doi.org/10.30997/karimahtauhid.v3i9.15194
Soetrisno, B. (2018). Pengaruh Penggunaan Daun Stevia Sebagai Pemanis Alami Terhadap Karakteristik Organoleptik Selai Kue Nastar. Jurnal Akademi Pariwisata Majapahit, 4(2), 45–64.
Sukmawati, N., & Ekasasi, S. R. (2020). Pengaruh Gaya Hidup, Kualitas Produk, dan Promosi terhadap Keputusan Pembelian Produk Makanan Sehat Soyjoy. Cakrawangsa Bisnis: Jurnal Ilmiah Mahasiswa, 1(1), 17. https://doi.org/10.35917/cb.v1i1.125
Unduhan
Diterbitkan
Cara Mengutip
Terbitan
Bagian
Lisensi
Hak Cipta (c) 2025 Aprilia Nurcahyaning Rahayu, Tiara Cahyani Putri
Artikel ini berlisensi Creative Commons Attribution 4.0 International License.
Hak cipta pada setiap artikel adalah milik penulis.
Penulis mengakui bahwa Toba: Journal of Tourism, Hospitality, and Destination sebagai publisher yang mempublikasikan pertama kali dengan lisensi
Creative Commons Attribution 4.0 International License.
Penulis dapat memasukan tulisan secara terpisah, mengatur distribusi non-ekskulif dari naskah yang telah terbit di jurnal ini kedalam versi yang lain, seperti: dikirim ke respository institusi penulis, publikasi kedalam buku, dan lain-lain. Dengan mengakui bahwa naskah telah terbit pertama kali pada Toba: Journal of Tourism, Hospitality, and Destination.
