DEVELOPMENT OF TRADITIONAL SOPULUT MENUS TO ENRICH HOTEL-STANDARD VEGETARIAN MENUS AT CAFÉ POLIMDO
DOI:
https://doi.org/10.31000/combis.v7i4.15305Abstrak
This study aims to develop the traditional food sopulut as a hotel-standard vegetarian menu at Café Polimdo. Sopulut, a traditional dish originating from the Minahasa Tenggara region, is typically made from sago and served in a simple form. Through an innovative approach, this product was developed to meet hotel culinary presentatio nstandards intermsoftaste, aesthetics, andnutritional value. The research method involved three stages of product trials involving both culinary and non-culinary respondents, as well as interviewsto obtain input and evaluation of the product development. The results showed that sopulut is acceptable as a vegetarian menu with taste and appearance characteristicst halal sign with café and hotel presentation standards. Adjustments were made to the texture, filling, and accompaniments such as sambal to better suit broader consumer preferences. The food cost analysis also indicated that this menu is economically feasible for further development. Thus,sopulut not only serves as a symbol of preserving local culinary heritage but also has strong potential as a modern dish in the culinary industry.Referensi
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