Creative Fusion: Dim Sum Variation for Vegetarians Using White Tofu with Carrots, Bamboo Sprouts, and Mushroom Substitute

Authors

  • Wahyu Mafatikhul Aulia Universitas Stikubank
  • Sri Yulianto Fajar Pradapa Universitas Stikubank
  • Azis Nur Rosyid Universitas Stikubank
  • Dodik Prakoso Eko Hery Suwandojo Sekolah Tinggi Pariwisata Ambarukmo

DOI:

https://doi.org/10.12928/jfc.v6i1.8358

Keywords:

vegetarian, dimsum, fusion

Abstract

Dim sum typically contains items derived from animals, and the main ingredients in this vegetarian Dim sum are carrot white tofu, white tofu mushroom, and white tofu bamboo sprout, which the author makes without animal products. The aim of this study was to determine how well the vegetarian Dim sum carrot white tofu, white tofu bamboo sprout and white tofu mushroom tested for inventiveness. The data collection approach is organoleptic test evaluation and the method used is descriptive quantitative. Questionnaires were distributed in the Lebdosari III RT 02 Rw 05 region. The 81 respondents who participated in the quantitative data analysis evaluated the vegetarian Dim sum made of white tofu, carrots, bamboo shoots, and ear mushrooms. According to the results of the organoleptic test, 54.3% of the respondents liked the taste of the vegetarian Dim sum with bamboo sprouts, while 44.4% liked the smell. The carrot and white tofu vegetarian Dim sum was favored by 25.9% for its appearance and 70.4% for its texture.

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Published

2023-06-30

Issue

Vol. 6 No. 1 [Juni 2023]

Section

Articles

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