FERN VEGETABLE PROCESSING INNOVATION IN PASTA MAKING AND AS A SUBSTITUTE FOR BASIL LEAVES IN MAKING PESTO SAUCE
Abstract
This research aims to develop a modified pesto sauce using ferns as a local ingredient, with the goal of creating an innovative culinary variation. Traditional pesto sauce is typically made with basil leaves; however, to introduce local elements and enrich the flavor, this research uses ferns, a plant that is easily found in Indonesia. The research involves the formulation and trial of a green pasta recipe and pesto sauce using ferns as a substitute for basil, with assessments of taste, texture, aroma, and appearance. The research method includes sensory testing of taste, aroma, texture, and appearance by panelists. After conducting Hedonic Quality Tests with 3 expert panelists and Hedonic Tests with 3 experts and 29 general panelists, the research findings indicate that the fern-based pasta and pesto sauce have met the quality standards for flavor, texture, aroma, and color, with scores exceeding the average of 3.5. Furthermore, the fern pasta and pesto sauce not only offer an intriguing flavor variation but are also well-received and preferred by the panelists. This research demonstrates the potential of ferns as a valuable local alternative in culinary product development, as well as opening new opportunities for the diversification of traditional Indonesian cuisine with an innovative touch.
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