Fadia Nur Azizah, - and Woro Priatini, - and Ilmiati Tsaniah, - (2025) PELESTARIAN COLENAK MELALUI DEKONSTRUKSI BERBASIS DAYA TERIMA KONSUMEN DI HOTEL GRAND MERCURE BANDUNG SETIABUDI. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Indonesia memiliki kekayaan kuliner tradisional yang mencerminkan identitas budaya lokal, seperti Colenak dari Jawa Barat, yang terdiri dari peuyeum (tape singkong) yang dipanggang dengan saus gula merah dan kelapa parut. Namun, makanan tradisional semakin terancam oleh tren makanan modern dan globalisasi, terutama di kalangan generasi muda. Untuk melestarikan kuliner tradisional, inovasi dalam penyajian seperti metode dekonstruksi menjadi penting. Pendekatan ini menggabungkan elemen modern dengan rasa tradisional untuk memperkenalkan kuliner lokal dengan cara yang inovatif. Penelitian ini tujuannya untuk mendeskripsikan formulasi resep, hasil dekonstruksi, dan uji daya terima konsumen terhadap dekonstruksi Colenak Phoenix di hotel tersebut menggunakan metode eksperimental untuk mengeksplorasi bagaimana proses inovasi dari kuliner ini serta memperkenalkan kuliner lokal dengan pendekatan yang kreatif. Kata kunci : Kuliner Tradisional, Colenak, Dekonstruksi Makanan, Fusion Food, Hotel Grand Mercure Bandung Setiabudi. Indonesia has a wealth of traditional cuisine that reflects local cultural identity, such as Colenak from West Java, which consists of peuyeum (cassava tape) baked with brown sugar sauce and grated coconut. However, traditional foods are increasingly threatened by modern food trends and globalization, especially among the younger generation. To preserve traditional cuisine, innovation in presentation such as the deconstruction method is important. This approach combines modern elements with traditional flavors to introduce local cuisine in an innovative way. This study aims to describe the recipe formulation, deconstruction results, and consumer acceptance tests of the Colenak Phoenix deconstruction at the hotel using an experimental method to explore how the innovation process of this cuisine and introduce local cuisine with a creative approach. Keywords: Traditional Culinary, Colenak, Food Deconstruction, Fusion Food, Hotel Grand Mercure Bandung Setiabudi.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?hl=id&authuser=1&user=THEoLsQAAAAJ ID SINTA Dosen Pembimbing Woro Priatini 0009037105 Ilmiati Tsaniah 421049403 |
| Uncontrolled Keywords: | Kuliner Tradisional, Colenak, Dekonstruksi Makanan, Fusion Food, Hotel Grand Mercure Bandung Setiabudi Traditional Culinary, Colenak, Food Deconstruction, Fusion Food, Hotel Grand Mercure Bandung Setiabudi |
| Subjects: | G Geography. Anthropology. Recreation > GT Manners and customs T Technology > TX Home economics |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Fadia Nur Azizah |
| Date Deposited: | 28 Oct 2025 02:16 |
| Last Modified: | 28 Oct 2025 02:16 |
| URI: | http://repository.upi.edu/id/eprint/142716 |
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