INNOVATION IN MAKING SNACK BARS WITH INDONESIAN FLAVOR WITH MOLECULAR GASTRONOMY
Abstract
This research aims to develop flavor innovations for snack bars using Nusantara flavors and molecular gastronomy methods. So that it not only functions as a healthy snack but also can offer a culinary experience while still maintaining its nutritional content. In general, the flavors in snack bars are only chocolate, cheese, and fruit flavors. Still, in this study, the flavors used are the flavors of the archipelago where the flavors chosen are the ayam pop flavor originating from West Sumatra and also the grontol jagung flavor originating from Central Java. The research method used is a product development method in which existing products are developed again from aroma, taste, texture, and color with organoleptic testing consisting of hedonic quality tests to 3 expert panelists and hedonic tests to 32 general panelists. The results of this study indicate that snack bar innovation with archipelago flavors can be applied with molecular gastronomy, namely the dehydrate technique. But when viewed based on the aspects of taste, texture, color, and aroma, the taste of grontol jagung is superior with an average of 4.39. So that this innovation not only produces unique flavor variants but also can produce quality snack bars and does not eliminate the nutritional content. It is hoped that the results of this study can be a breakthrough and innovation by applying the flavors of the archipelago in a healthy snack.
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Copyright (c) 2025 Nicholas Andrew Widjaya, Muhammad Rakhi Bayhaqi, Rudy Pramono, Rosianna Sianipar (Author)
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