Research Article
Development of Innovation of Trenggalek Traditional Food Lodho Chicken for The Modernization of Indonesian Food
@INPROCEEDINGS{10.4108/eai.6-10-2022.2325702, author={Rizky Kukuh Meidyrianto and Marwanti Marwanti and Riyanto Efendi}, title={Development of Innovation of Trenggalek Traditional Food Lodho Chicken for The Modernization of Indonesian Food}, proceedings={Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia}, publisher={EAI}, proceedings_a={IJCHT}, year={2022}, month={12}, keywords={traditional food development chicken lodho}, doi={10.4108/eai.6-10-2022.2325702} }- Rizky Kukuh Meidyrianto
Marwanti Marwanti
Riyanto Efendi
Year: 2022
Development of Innovation of Trenggalek Traditional Food Lodho Chicken for The Modernization of Indonesian Food
IJCHT
EAI
DOI: 10.4108/eai.6-10-2022.2325702
Abstract
This study aims to elevate the image of traditional food into modern food, introduce local food to modern society, and enrich the national culinary scene to empower traditional food. The type of research used is R&D (Research and Development) with a 4D development model. The study was carried out at the Yogyakarta State University Postgraduate Program from February to May 2019. Analysis of descriptive statistical data with communicative principles and complete data presentation was obtained through questionnaires. Based on the research results, it is known as follows: Lodho chicken appearance with a traditional build is recommended to increase innovation. Sensory test results by panelists during the exhibition mainly stated that it was in accordance with appearance, with an overall score of 5 if appropriate, and the lowest score of 4.5 on presentation and size aspects. The percentage of the panelists' overall test was 95%.
