Proceedings of the 2nd International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2018)

Internationalization of Indonesian Traditional Culinary (Case Study: Enrichment Goat Tongseng with Red Wine)

Authors
Asep Parantika, Minggus U Marpaung
Corresponding Author
Asep Parantika
Available Online March 2018.
DOI
https://doi.org/10.2991/ictgtd-18.2018.45How to use a DOI?
Keywords
Traditional Food, Red wine, Tongseng, Goat, Soup
Abstract
Indonesia is currently in the midst of promoting their nature beauty and culture diversity including its culinary. Despite becoming a soft diplomacy to many countries in the world, this work has an objective to increase the number of foreign tourist coming to Indonesia. Beside Rendang and Fried Rice, Indonesia still have number of Culinary to be promoted, however some consideration is necessary in order to internationalized Indonesian Culinary. Wine as a mixture for food is possible to be added in ‘Tongseng’ (Goat Sweet Curry Soup) as one of Indonesian famous dish. The purpose of this research is to increase the quality of Tongseng, so it can raise the popularity into the people around the world. The problem discussed is the percentage use of wine toward the quality and consumer's preference about Tongseng. Author used ANOVA and Duncan Test to test hedonic and hedonic quality level which was tested by 20 moderate trained panelists. Then it was found that Tongseng sample with 30% wine is rated the best
Open Access
This is an open access article distributed under the CC BY-NC license.

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Cite this article

TY  - CONF
AU  - Asep Parantika
AU  - Minggus U Marpaung
PY  - 2018/03
DA  - 2018/03
TI  - Internationalization of Indonesian Traditional Culinary (Case Study: Enrichment Goat Tongseng with Red Wine)
BT  - Proceedings of the 2nd International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2018)
PB  - Atlantis Press
SP  - 382
EP  - 392
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-18.2018.45
DO  - https://doi.org/10.2991/ictgtd-18.2018.45
ID  - Parantika2018/03
ER  -