Differentiation of Traditional Frozen Food of Uli Ketan by Addition of Kidney Beans and Oyster Mushroom Filling

Dede Irma Suryani, Woro Priatini

Abstract


This research aims to make a variant of Uli Ketan- Indonesian traditional sticky rice. Fried Uli ketan becomes one of Indonesian famous traditional foods especially in West Java known as “Ulen”. Commonly, Sundanese people made Uli from some ingredients such as glutinous rice, coconut, and water. However, in this study, the authors tried to remake the ingredients by adding red kidney beans and oyster mushroom as its filling. Based on a survey, Uli ketan is still familiar among community although 66,8% of the respondents said that they were bored with the taste and display of traditional Uli. If this condition is not taken into account, probably Uli Ketan will not sustain within the community. Thus, modification is needed to develop its flavor and shape in order to make the food more interesting. As result of a survey conducted by the authors show that 97,1% of respondents agreed that Uli Ketan should be more varied in terms of flavor and shape. Based on primary data, the authors combined the taste of traditional Uli Ketan with a new taste and made it into a fresh shape which are more desired by consumers. Nevertheless, the author maintained the same nutrient value of fiber and protein in the product and authenticity in the making process. This research applied experimental method by finding the best recipe formula through using testing product quality according to Marsum (2005). At the last, to keep the product storage longer, it was packaged by using freezing method.

Keywords


Product Variant; Fried Uli Ketan; Frozen Food; Processed Uli Ketan.

Full Text:

PDF

References


Katsoni, Vicky dkk. Cultural and tourism Innovation In the Digital Era:Sixth International IACuDiT Conference, Athens 2019. Athens: Springer nature

Intani T, Ria. 2014. Kiat Penjual Makanan Tradisional Dalam Menembus Pasar. Palanja., 16(2), hlm 186.

Hall, C Michael., Mitchell, Richard. (2006). Gastronomy, food, and wine tourism, Tourism Business Frortiers, consumer product dang industry, Elsevier, Edited by Dimitrios Buchales and Carlos Costa

Turgarini, Dewi. (2016). Gastronomy Tourism Attraction in Ternate City. Advances in economy and management research Atlantis Press, 18, hlm 91.

Muhilal. (1995). Makanan Tradisional sebagai Sumber Zat Gizi dan Non Gizi dalam Meningkatkan Kesehatan Individu dan Masyarakat. Widyakarya nasional Khasiat Makanan Tradisional, 9-11

Moeriabrata, Arsani, Arbei. (1997). Makanan tradisional makna sosial budaya dan manfaatnya sebagai makanan sehat (‘Function Food”) dan upaya pelestariannya. Surabaya : Airlangga University Press

Agustine P, Fira. (2019). Mengulik Sejarah Pembuatan Ketan Uli yang Romantis. htpp://m.ayobekasi.net/read/2019/11/12/4200/mengulik-sejarah-pembuatan-ketan-uli-yang-romantis (diakses 14 mei 2019)

Priyanto. (2012). Beras ketan dan sifat fisika kimianya. http://www.alatcetakrangginang.com/2012/02/beras-ketan-sifat-fisika-kimianya.html. (diakses 17 maret 2020)

Suriani. (2015). Analisis Proksimat pada beras ketan varietas putih. Alkimia, 92

Sandep Kumar, et al. (2012). Clinical complications of red kidney bean (Phaseolus Vulgaris L) comsuptions. Nutrient journal, hlm.1

Bender, A. E. dan Reaidi, G. B. (1982). Toxicity Of Kidney Beans (Phaseolus Vulgaris L) With Particular Reference To Lectins. Journal Plants and Foods 4, 15-22

Piska, Kamil, Sułkowska-Ziaja, Katarzyna. dan Muszyńska, Bożena. (2017). Edible mushroom Pleurotus ostreatus (Oyster mushroom) – Its Dietary Significance And Biological Activit. Acta Sci. Pol. Hortorum Cultus, 16(1) 2017, 151–161

Widyastuti, Netty. (2013). Pengolahan Jamur Tiram (Pleurotus Ostreatus) sebagai Alternatif Pemenuhan Nutrisi. JSTI : Pengolahan Jamur Tiram, 15(3), 1

Jhon C. (2006). Contemporary Quantity Recipe File United States of America: Cahners Books

Cristine, Amy B (2014). Understanding Food: Principles and Preparation United States of America: Cengage Learning

Payne, June P. (2009). Introduction to Food Service. United States of America: Pearson Prentice Hall

Kotler., dan Keller. (2009). Manajemen Pemasaran. Jilid I Edisi 13 Jakarta: Erlangga

Handoko, T. Hani. (2002). Manajemen Pemasaran. Jakarta: IPWI

Arumsari, Dheany. (2012). Analisis pengaruh produk, Harga, Promosi terhadap keputusan pembelian air minum dalam kemasan (AMDK) Merk Aqua. Semarang : Universitas Diponegoro Semarang

Marsum, WA. (2005). Restoran dan Segala Permasalahannya. Yogyakarta: Andi

Davies, Anastasia Pramudita. (2018). Makanan Beku Lebih Sehat dari Makanan Biasa ? Ini kata Ahli Gizi. https://gaya.tempo.co/1087245/makanan-beku-lebih-sehat-dari-makanan-biasa-?-ini-kata-ahli-gizi (diakses 25 juli 2019)

Kotler, Philip dan A.B Susanto. (2001). Manajemen Pemasaran di Indonesia: Analisis Perencanaan Implementasi dan Pengendalian. Jakarta: Salemba Empat

Kotler, Phillip. (2002). Marketing Places. Simon and Schuster

Yudhiarina, Bobby. (2009). Pengaruh Strategi Diferensiasi Produk, Merk, dan promosi terhadap proses keputusan pembelian konsumen pada perusahaan rokok PT. HM. Sampoerna. Jurnal Ichsan Gorontalo 4(2)

Kotler, Phillip. (2007). Marketing Management. pearson italia Spa

Wildyana, P. Tommy Y. S Suyasa. (2006). Persepsi dalam Kemasan dan Intensi Membeli. Phronesis Jurnal Ilmiah Psikologi Industri dan Organisasi, 8(2), 110-124

Gary, Amstrong., dan Kotler, Phillip. (2012). Marketing management 13. New Jersey : Pearson Preactice hall inc

Swastha, Basu., dan Irawan. (2005). Manajemen Pemasaran Modern. Yogyakarta: Liberty

Alma, Buchari. (2014). Manajemen Pemasaran dan Pemasaran Jasa. Bandung: ALFABETA

Kotler, Phillip. (1999). Marketing Management: The Millenium Edition. Prentice Hall

Assauri, Sofjan. (2013). Manajemen Pemasaran. Jakarta: Rajawali Pers

maxmanroe.com. Strategi pemasaran: pengertian, fungsi, tujuan, konsep dan contohnya.https:// www.maxmanroe.com/vid/marketing/pengertian-strategi-pemasaran.html (diakses 28 maret 2020)

Sugiyono. (2009). Metodologi Penelitian Pendidikan. Bandung : Alfabeta

Sugiyono. (2008). Metode Penelitian Pendidikan: pendekatan Kuantitatif, Kualitatif dan R&D. Bandung: Alfabeta.




DOI: https://doi.org/10.17509/gastur.v7i1.27437

Refbacks

  • There are currently no refbacks.


View My Stats