Pasta dough, or fresh pasta, is a flour-based food product that is popular globally but has limitations in shelf life. This study aims to develop an innovative pasta dough by adding kluwek (Pangium edule), a local Indonesian ingredient, to enhance flavor, texture, aroma, and color. Kluwek was chosen due to its bioactive compounds, such as tannins, healthy fats, and minerals, as well as its potential as a natural flavor enhancer (umami) and preservative. This experimental study used variations of kluwek addition (8%, 10%, 12%) to the basic pasta dough (wheat flour, egg, salt). Data were collected through organoleptic tests by 30 panelists (trained and semi-trained) to evaluate color, aroma, taste, texture, and overall preference, as well as laboratory tests for proximate analysis (moisture, protein, fat, fiber, ash, carbohydrates, and tannins). The organoleptic test results showed that the 12% kluwek concentration produced pasta with a moderately brown color (score: 3.10), a moderate aroma (3.07), a sufficiently savory taste (3.03), and a chewy texture (3.43), which was significantly preferred over the 8% and 10% concentrations (p<0.05). Proximate analysis revealed superior nutritional content, including protein (13.80%), healthy fats (5.10%), fiber (2.05%), and tannins (0.41%). The moisture (24.05%) and ash (0.31%) levels met the SNI 3551:2015 standard for fresh pasta. In conclusion, the addition of 12% kluwek produces pasta with acceptable sensory properties and higher nutritional value. This innovation not only enriches the diversification of locally sourced pasta products but also opens opportunities for the commercialization of functional foods. Recommendations for further research include shelf-life stability testing, cyanide residue toxicity assessment, and formulation optimization with other additives.
 

This research aims to analyze the application of Croissant processing in Pastry & Bakery Section of Ciputra World Hotel Surabaya. This stage starts from weighing the ingredients, mixing the dough, making lamination, cutting the dough, proofing, baking, and serving croisaant. The focus of the research was on the processing stages of lamination formation using single fold 3 times and producing 27 clearly visible thin layers. The research method involved observation, interview, and structured questionnaire with eight respondents (pastry chef, CDP pastry, demi chef, commis, daily worker, trainee). Results showed the majority of respondents rated the selection of raw materials, control of kneading temperature, resting of dough, and number of laminations as “Good” to “Very Good,” although there is a need for improvement in the understanding of temperature control. The processing process includes ingredient preparation, dough making (gluten development, elasticity), lamination forming (folding and rolling with butter), dough shaping, proofing (final fermentation for volume), and baking, Presentation involves visual double check, test panel, as well as cleanliness of equipment for safety.
 

Herbal Tea Bag Product Made from Chinese Betel Leaf with Combination of Lemongrass and Cardamom. This research aims to: 1) investigate the organoleptic properties of herbal tea bags made from Chinese betel leaf combined with lemongrass and cardamom, and 2) assess the sensory quality of the product through hedonic testing. This experimental study employed an observational method using a sensory evaluation panel consisting of 35 members (5 experts and 30 semi-trained panelists). Data were collected using a questionnaire. The independent variables were the proportion of Chinese betel leaf (2g, 4g, and 6g) and the addition of lemongrass and cardamom (2g) with temperature variations (40°C and 60°C) for 4 hours. The dependent variables were the sensory qualities, including shape, color, aroma, taste, and texture. The control variables included the type of materials, equipment, and processing techniques. Data analysis was performed using two-way anava and Duncan's multiple range test. The results showed that: 1) the proportion of Chinese betel leaf affected the shape and taste, 2) the drying temperature affected the color, taste, and texture, and 3) there was no interaction between the proportion of Chinese betel leaf and the addition of lemongrass and cardamom on the sensory quality of the herbal tea bags.

A Research has been conducted on the production of roselle flower fruit leather using stevia as a natural sweetener substitute for sucrose and pectin as a stabilizing agent. This study involved variations in the amount of stevia sweetener (0.2 ml and 0.3 ml) and pectin concentrations (1% and 2% of the ingredient weight). Sensory evaluation of the fruit leather product included parameters such as color, aroma, taste, texture, and overall preference. The sensory test results showed that sample 620 was the best product, with a composition of 0.3 ml stevia sweetener and 2% pectin concentration. This product was characterized by a deep red color, a fresh sour aroma distinctive of roselle, a pliable texture that could be rolled, and a balanced sweet-sour taste that was preferred by the panelists. Nutritional content analysis of the best product, based on laboratory testing, revealed the following per 100g of fruit leather: 105.80 mg of antioxidants, 19.88 mg of vitamin C, 26.55% total sugar, 1.02% ash content, and 21.05% moisture content. Additionally, the selling price of the roselle flower fruit leather product was determined to be IDR 45,000 per 100-gram package.

Siomay is one of the types of dim sum that is widely found in the Indonesian food industry, with siomay skin as one of the main components to be an attraction on the outside of siomay. In general, siomay skin consists of wheat flour, water, salt, and tapioca.  In this study, there is an innovation in siomay skin, namely by adding  clover puree in the manufacture of siomay skin. The purpose of this study is to determine the organoleptic quality of siomay skin with the addition of clover leaf puree, nutritional content in siomay skin, and selling price per siomay seed. This type of research is an experiment with the addition of clover leaf puree of 20 g, 30 g, and 40 g, respectively. The collection of organoleptic test data was carried out by observation methods by 30 trained and semi-trained panelists. Organoleptic test data analysis using a single anova test. The results of the addition of clover leaf puree in the manufacture of siomay skin have a real effect on the color and texture of siomay skin, the best results on siomay skin with the addition of clover leaf puree in the amount of 30 grams, the nutritional content of siomay skin with the addition of clover leaf puree is protein 11.05%, antioxidants 98.65 mg, water 33.80%, crude fiber 4.08% and the selling price of one siomay seed is known to be Rp. 3,500.

This research aims to analyze the business model canvas on traditional Indonesian pastry and beverage products, focusing on understanding the elements that make up an effective and sustainable business model. This research uses a qualitative approach by identifying nine key components in the Business Model Canvas, namely customer segmentation, value proposition, distribution channels, customer relationships, key resources, key activities, key partners, cost structure, and revenue streams. The main focus is on utilizing the uniqueness of traditional cake and beverage products that reflect the richness of Indonesian culture, as well as the challenges in maintaining competitiveness in the modern market. The results show that the value proposition of traditional Indonesian products, such as authentic flavors and natural ingredients, is the main attraction for consumers. However, distribution and marketing channels remain a challenge, given the lack of digital market penetration and understanding of technology-based marketing. In addition, the cost structure and revenue streams show potential for efficiency improvements through product innovation and strategic partnerships with small and medium-sized enterprises. This research provides important insights for culinary entrepreneurs to design more adaptive and sustainability-oriented business strategies in an increasingly competitive market.