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Standardization of Local Cassava Leaf Matcha for Pastry Innovation in Alignment with the Culinary Arts Program Vision Creative Media State Polytechnic, Jalan Srengseng Sawah Raya No.17, RT.8/RW.3, Srengseng Sawah, Kec. Jagakarsa, South Jakarta City, Special Capital Region of Jakarta 12630 Abstract As a creative culinary-based study program, the Diploma in Culinary Arts at Polimedia has yet to establish a representative icon to embody its vision. This is particularly important since it is the only culinary arts diploma program rooted in the creative industry rather than hospitality. This research was conducted to strengthen the program^s vision of becoming a leading creative culinary study program by utilizing underexplored local assets. Cassava leaves from three different varieties were standardized to produce high-quality local matcha. The resulting powders were then developed into cake and pastry products intended to serve as the program^s representative icon (Variety 1: code 166- Variety 2: code 742- Variety 3: code 498). Sponge cake was selected as the pastry medium due to its wide applicability. Expert panel evaluations were carried out to assess the level of acceptance of the developed formulas. A 7-point Likert hedonic test was employed to measure preference levels among the expert panel. The analysis revealed that Variety 1 (code 166) achieved the highest acceptance and was well-received (5.5/7). The most favored attributes were aroma and texture (5.8/7), while the lowest score was recorded for color (4.9/7). Based on these findings, it can be concluded that the pastry product formulated with local cassava leaf matcha from Variety 1 (code 166) has the greatest potential to serve as a representative icon of the Diploma in Culinary Arts program vision. Keywords: Local Matcha- Cassava Leaves- Innovation- Vision of the Culinary Arts Study Program Topic: Tourism and Hospitality Innovation |
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