MORINGA MUFFINS AS A CAKE PRODUCT INNOVATION DURING THE COVID-19 PANDEMIC

DOI

10.2991/978-2-494069-83-1_92How to use a DOI?

Keywords

Innovation; Moringa Muffin; Covid 19 Pandemic

Abstract

The COVID-19 pandemic has made various economic sectors in Indonesia experience a decline, one of which is the tourism sector. However, the East Nusa Tenggara provincial government is optimistic to again boost the local economy through tourism. By developing community-based tourism and empowering micro and small businesses. Then, tourism development based on local resources is carried out as the main driver. The tourism industry is designed to encourage and attract other economic sectors in East Nusa Tenggara, most of which are locally based supply chain processes, one of which is Moringa.

Several supplies of anti-oxidant substances that can avoid the COVID-19 pandemic can be obtained from Moringa (moringa), so that marungga processed products are acceptable and very beneficial for public health now and in the future. With the manufacture of moringa muffins, it is hoped that consumers will no longer feel boredom because Moringa itself has a slightly bitter taste. The Moringa muffin product is demand drive downstream Moringa powder raw materials into ready-to-eat food according to the target market and the needs of the people of NTT. The formulation of the problem in this study is how to find the right recipe for Moringa powder for cake products, namely moringa muffins? and how is the public's acceptance of the moringa muffins?

The main objective of this research is to find a real solution by applying Moringa to moringa muffin products that have economic value. This research was conducted using a research and development (R&D) model the method chosen in this research is 4D, namely define, find recipes; design, design recipes and modify them with Moringa powder innovation; develop, develop recipe references and apply them to research selected food products (moringa); disseminate, disseminate research products ready for consumption to the public.

The research was carried out at the Catering Laboratory of the Tourism Department of the Kupang State Polytechnic from May 2022 to August 2022. The data analysis method used a sensory test form and was analyzed descriptively with percentages. from the research results, the right Moringa Muffin recipe uses 100% Moringa flour. Moringa muffins are processed using baking and blending techniques. 2) public acceptance of Moringa Muffin products is a value of 3 being preferred. Moringa Muffin products are liked and become a worthy product to sell products

Copyright

© 2022 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Friend Zakharia
AU  - Fahri Adiputra Wely
PY  - 2022
DA  - 2022/12/30
TI  - MORINGA MUFFINS AS A CAKE PRODUCT INNOVATION DURING THE COVID-19 PANDEMIC
BT  - Proceedings of the International Conference on Applied Science and Technology on Social Science 2022 (iCAST-SS 2022)
PB  - Atlantis Press
SP  - 518
EP  - 523
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-494069-83-1_92
DO  - 10.2991/978-2-494069-83-1_92
ID  - Zakharia2022
ER  -