The Quality Of Jackfruit Sphere As A Complement To Black Grass Jelly Ice Shaped Like Century Egg Using A Modern Cuisine Approach
DOI:
https://doi.org/10.24114/jgpkm.v5i1.67650Keywords:
Kualitas Sphere Nangka, es cincau hitam berbentuk century egg, pendekatan modern cuisineAbstract
The objective of this study was to analyze the quality of jackfruit sphere as a complement to black grass jelly presented in the form of a century egg through a modern cuisine approach. The research was conducted at the Kitchen Restaurant of Namaaz Dining. The method used in this study was an experimental method with molecular gastronomy technique to obtain the best formulation. The evaluation was based on several sensory aspects, including color combination (gradation), aroma (of both jackfruit sphere and grass jelly), taste (sweetness of jackfruit sphere and grass jelly), texture (chewiness), mouthfeel (sphere burst), and thickness (liquid of jackfruit sphere). Validation was conducted by expert panelists consisting of five academic lecturers and five industry practitioners from Namaaz Dining. The results showed that the jackfruit sphere liquid with the addition of 0.2% xanthan gum obtained the highest average score, namely 3.83. The gradation color from black to yellow received a score of 4.3, jackfruit sphere aroma 3.9, grass jelly aroma 3.6, jackfruit sphere taste 4.0, grass jelly taste 3.8, grass jelly texture 3.9, sphere burst sensation 3.8, and sphere thickness 3.7. Based on these results, it can be concluded that the addition of 0.2% xanthan gum to the jackfruit sphere liquid has the potential to be used in the es cincau century egg product to provide a unique eating experience through the modern cuisine approach.References
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