DEVELOPMENT OF TRADITIONAL SOPULUT MENUS TO ENRICH HOTEL-STANDARD VEGETARIAN MENUS AT CAFÉ POLIMDO
DOI:
https://doi.org/10.31000/combis.v7i4.15305Abstract
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.References
Handayani, S & Pranata, Y, 2021, Basics of Food Processing. Bandung: Alfabeta.
Lestari, R., & Kurniawati, I, 2022, Processing and Serving of Healthy Food , Surabaya: Pena Pustaka.
Nugroho, E, 2020, Culinary Arts Management , Yogyakarta: Deepublish.
Rodrigues, F., Mercadante, AZ, Granato, D., & Rosso, ND, 2023, Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation. Food Research International , 164 , 112394. https://doi.org/10.1016/j.foodres.2023.112394
Schilling, MA, 2020, Strategic Management of Technological Innovation , McGraw - Hill Education.
Wibowo, A., & Ramadhani, T., 2020, Exploration of Traditional Culinary as Cultural Heritage , Yogyakarta: Pustaka Pelajar.
Wijayanti, N., 2023, Innovation in Modern Food Processing Technology , Jakarta: Mitra Cendekia.
Downloads
Published
Issue
Section
License
The author submits the manuscript with the understanding that if it is accepted for publication, the copyright of the article will be granted to the Comparative Journal: Economics and Business (JCEB) and the Faculty of Economics and Business, University Of muhammadiyah Tangerang, Indonesia as the publisher of the journal.
Comparative Journal: Economics and Business (JCEB) first publication rights with works licensed simultaneously under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA 4.0) which allows others to share (copy and redistribute material in the media or any format) and adapt (remix, modify, and build upon material) the work for any purpose, even commercially with acknowledgment of the work's authorship and initial publication in Comparative Journal: Economics and Business (JCEB). Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal published version of the work (for example, posting it to an institutional repository or publishing it in a book), with an acknowledgment of its initial publication in the Comparative Journal: Economics and Business (JCEB). Authors are permitted and encouraged to post their work online (for example, in an institutional repository or on their website) prior to and during the submission process, as this can lead to productive exchanges, as well as earlier and larger citations of published work (See The Effect of Open Access).
