Acceptance of Pak Choy Sticks as a Culinary Innovation in the Creative Economy of Ngrombo Baki Sukoharjo Tourism Village

Authors

  • Wahyu Tri Hastiningsih Politeknik Indonusa Surakarta
  • Prasiwi Citra Resmi Politeknik Indonusa Surakarta

DOI:

https://doi.org/10.46799/jst.v5i6.961

Keywords:

Village, tourism, pokcoy, economy, creative

Abstract

Ngrombo Village is a tourist village in Sukoharjo. Ngrombo Tourism Village provides hydroponic education packages, focusing on cultivating pak choy vegetables. However, after the post-harvest process, residents only sell the pak choy as fresh vegetables without further processing. This reduces the potential selling value of pak choy, which could be increased. One option for processing pak choy is to make pak choy sticks. This research aims to determine the materials and methods for making pak choy sticks and the public's acceptance of hybrid pak choy sticks. This quantitative and descriptive research involved conducting a direct survey at locations producing pak choy in Ngrombo Village, Baki, Sukoharjo. The quantitative aspect refers to data analysis using statistics and numbers, while the descriptive aspect involves determining the frequency distribution of respondents' answers through a questionnaire distributed to selected respondents. The data obtained is then processed using statistical analysis to help researchers draw conclusions. The results of this research indicate that the ingredients for making pak choy sticks include pak choy, wheat flour, tapioca flour, corn flour, baking powder, chicken stock powder, garlic, salt, pepper, eggs, and margarine. The method involves mixing the ingredients, kneading, flattening, cutting, and frying. An organoleptic test conducted with 35 panelists revealed that the pak choy sticks had a distinctive aroma, a savory taste, a crunchy texture, a dominant green color, and were generally well-liked by the panelists.

Downloads

Download data is not yet available.

References

Adiwilaga, R., & Millah, R. S. (2023). Konsep Desa Wisata Dan Posisi Pemerintah Desa: Sebuah Kajian Teoritis. Jisipol| Jurnal Ilmu Sosial Dan Ilmu Politik, 7(2).

Agustina, U., & Hakim, M. I. (2023). Uji Organoleptik dan Mikrobiologi Classic Enzim Belimbing Wuluh (Averrhoa bilimbi L.). Indobiosains, 66–80.

Anom, E. (2016). Pengaruh pemberian vermikompos terhadap pertumbuhan dan produksi pakcoy (Brassica rapa L.). Riau University.

Arintoko, A., Ahmad, A. A., Gunawan, D. S., & Supadi, S. (2020). Community-based tourism village development strategies: A case of Borobudur tourism village area, Indonesia. Geo Journal of Tourism and Geosites, 29(2), 398–413.

Chaerunissa, S. F., & Yuniningsih, T. (2020). Analisis Komponen Pengembangan Pariwisata Desa Wisata Wonolopo Kota Semarang. Journal Of Public Policy And Management Review, 9(4), 159–175.

Faqeerzada, M. A., Rahman, A., Joshi, R., Park, E., & Cho, B.-K. (2018). Postharvest technologies for fruits and vegetables in South Asian countries: a review. Korean Journal of Agricultural Science, 45(3), 325–353.

Gofar, N., Permatasari, S. D. I., & Setiawati, P. (2021). Pengantar Bercocok Tanam Agroekologis. Bening Media Publishing.

Halim, D. K. (2023). Teori N-GreenV: Mengukur dan Mengembangkan Desa Wisata Hijau yang Berkelanjutan. Bukunesia.

Henny, R. L., & Gobilik, J. (2022). Overview on leafy (Pak Choy) vegetable industry and vertical soilless culture application for Pak Choy production in Malaysia. Transactions on Science and Technology, 9(4), 204–222.

Istiyani, A. D. (2019). Menggali Potensi Desa Wisata: Mewujudkan Masyarakat Sadar Wisata. Hijaz Pustaka Mandiri.

LAKSMI, N. I. M. N. D., Widyantara, I. W., & Ustriyana, I. N. G. (2021). Pendapatan Usahatani Pakcoy (Brassica rapa L) di Desa Baturiti, Kecamatan Baturiti, Kabupaten Tabanan. Jurnal Agribisnis Dan Agrowisata ISSN, 2685, 3809.

Mastuti, D. N., Fatonah, S., & Dharma, A. B. (2021). Pengembangan Desa Wisata Ngrombo Guna Meningkatkan Kemandirian Ekonomi Masyarakat Di Sukoharjo. JATI EMAS (Jurnal Aplikasi Teknik Dan Pengabdian Masyarakat), 5(3), 23–26.

Sarika, H. A., Hintono, A., & Bintoro, V. P. (2020). Pengaruh penambahan tape singkong terhadap karakteristik fisik es krim sawi sendok. Jurnal Teknologi Pangan, 4(1), 42–47.

Sudibya, B. (2018). Wisata desa dan desa wisata. Jurnal Bali Membangun Bali, 1(1), 22–26.

tri Hastiningsih, W., Sari, A. A., & Yahya, W. (2023). Inovasi Produk Olahan Hidroponik Sebagai Panganan Khas Oleh-Oleh Di Taman Tanggul Jebol, Ngrombo Sukoharjo. Abdi Masya, 4(2), 157–163.

Yacob, S., Qomariyah, N., Marzal, J., & Maulana, A. (2021). Strategi Pemasaran Desa Wisata. WIDA Publishing.

Downloads

Published

2024-06-12

Issue

Vol. 5 No. 6 (2024): Jurnal Syntax Transformation

Section

Articles

License

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International.

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC-BY-SA). that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.