2026Journal articleFree to read

Pengembangan Produk Gethuk Dessert Box Berbasis Inovasi Cita Rasa sebagai Strategi Penetrasi Pasar Kuliner Kekinian

Nandaku Talitha Camila, Nabila Destriana Putri, Ikbal Vikie Pratama

Jurnal Dinamika Administrasi Bisnis

Abstract

Gethuk adalah makanan tradisional khas Jawa Tengah yang dimana gethuk merupakan makanan pokok orang zaman dahulu. Makanan ini terbuat dari bahan dasar singkong sehingga dapat mengenyangkan dan sangat disukai oleh orang tua, namun pada saat ini makanan ini sangat jarang ditemui dan anak muda juga lebih tertarik dengan makanan yang lebih modern. Penelitian ini bertujuan untuk mengkaji pengembangan prototype produk gethuk Dessert Box sebagai strategi untuk masuk ke dalam pasar modern, dengan menginovasi rasa dan desain kemasan yang lebih modern dan disukai oleh anak muda. Produk Gethuk Dessert Box ini memiliki 3 varian rasa yang berbeda dan sedang tren di kalangan anak muda (GenZ) yaitu Matcha, Coklat, dan Tiramisu, dan dikemas dalam kemasan Dessert Box yang sedang dalam tren saat ini. Metode yang digunakan mencakup perencanaan konsep produk, uji coba formula, evaluasi sensoris, dan analisis respons konsumen. Hasil menunjukkan produk mendapat respon positif dari kalangan konsumen usia 18 sampai 25 tahun yang menyukai kombinasi nilai tradisional dengan tampilan modern. Produk ini mungkin menjadi contoh inovasi makanan lokal yang bisa bersaing di pasar makanan modern sekaligus berperan dalam menjaga warisan kuliner Indonesia.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Other / not stated

Assigned automatically from the title, abstract and subject terms.

Topics

Aroma, flavor and sensory Food products and applications

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

food product development cassava-based food matcha chocolate tiramisu Generation Z consumers sensory evaluation consumer response food heritage preservation

Cite this study

Nandaku Talitha Camila, Nabila Destriana Putri, Ikbal Vikie Pratama. (2026). Pengembangan Produk Gethuk Dessert Box Berbasis Inovasi Cita Rasa sebagai Strategi Penetrasi Pasar Kuliner Kekinian. Jurnal Dinamika Administrasi Bisnis. https://doi.org/10.30996/jdab.v12i1.133698

DOI: 10.30996/jdab.v12i1.133698

More on aroma, flavor and sensory

2021Journal article

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.

Guo Z, Barimah AO, Yin L, et al. — Food chemistry

Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×

2019Journal article

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Hui Ru Tan, Hazel Lau, Shao‐Quan Liu, et al. — LWT

Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted separately by headspace solid-phase…

Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 101×

2021Journal articleFree to read

Effects of Light Intensity and Spectral Composition on the Transcriptome Profiles of Leaves in Shade Grown Tea Plants (Camellia sinensis L.) and Regulatory Network of Flavonoid Biosynthesis.

Ye JH, Lv YQ, Liu SR, et al. — Molecules (Basel, Switzerland)

Black net shade treatment attenuates flavonoid biosynthesis in tea plants, while the effect of light quality is still unclear. We investigated the flavonoid and transcriptome profiles of tea leaves under different light conditions, using…

Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×

2022Journal article

Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality.

Wu J, Ouyang Q, Park B, et al. — Food chemistry

The sensory quality of matcha is a pivotal factor in determining consumer acceptance. However, the human sensory panel test is difficult to popularize by virtue of professional requirements and inability to evaluate large samples. The…

Observational (human)Processing, milling and qualityAroma, flavor and sensoryCited 75×

Browse the whole library →