Product Development of Kicimpring with Torch Ginger Variant as a Special Lembang Souvenir

Abstract

Torch ginger (Etlingera elatior), commonly referred to by different names across Indonesia such as kincung in North Sumatra, sambuang in West Sumatra, honje in West Java, and bongkot in Bali, has significant potential as a medicinal and nutritional plant. It contains a variety of nutrients including protein, fat, fiber, and essential minerals such as calcium, potassium, and vitamins, alongside four powerful antioxidants: phenols, polyphenols, flavonoids, and terpenoids. Torch ginger is traditionally used for health benefits such as reducing body odor, bad breath, and potentially treating cancer and tumors. This study compares the sensory evaluation of experimental kicimpring (with torch ginger) and traditional kicimpring across four aspects: aroma, taste, texture, and color. Based on the assessments of professional panelists, the experimental kicimpring was rated higher in aroma (0.67-point difference) due to the appealing fragrance of torch ginger, and in color (0.06-point difference), with both varieties having similar appearance. However, the traditional kicimpring scored better in taste (0.46-point difference) and texture (0.20-point difference). Overall, the experimental kicimpring was judged superior based on the total average of the evaluated attributes.