Development of Innovation of Trenggalek Traditional Food Lodho Chicken for The Modernization of Indonesian Food

Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia Pub Date : 1900-01-01 DOI:10.4108/eai.6-10-2022.2325702

Rizky Kukuh Meidyrianto, Marwanti Marwanti, Riyanto Efendi

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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%.

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丁加勒族传统食品罗陀鸡的创新发展与印尼食品现代化

．本研究旨在将传统食物的形象提升为现代食物，将当地食物引入现代社会，丰富民族烹饪场景，为传统食物赋能。研究类型为R&D (research and Development)，采用4D开发模式。该研究于2019年2月至5月在日惹州立大学研究生项目进行。通过问卷调查，对具有交际原则的描述性统计数据进行分析，获得完整的数据呈现。根据研究结果，得出以下结论:建议采用传统的Lodho鸡外形，增加创新。在展览期间，小组成员的感官测试结果主要是与外观相符，如果合适的话，总分为5分，最低的是呈现和尺寸方面的4.5分。小组成员的总体测试百分比为95%。

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Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia

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