Sate Lilit Made from Taro: A Culinary Innovation Based on Local Food with Organoleptic Evaluation and Nutritional Composition

Gede Rico Feliz Hermawan; Ni Putu Eka Trisdayanti; Made Hendrayana

doi:10.55927/esa.v4i5.139

Authors

Gede Rico Feliz Hermawan Politeknik Pariwisata Bali
Ni Putu Eka Trisdayanti Politeknik Pariwisata Bali
Made Hendrayana Politeknik Pariwisata Bali

DOI:

https://doi.org/10.55927/esa.v4i5.139

Keywords:

Sate Lilit, Taro, Vegetable, Organoleptic Test, Nutrition Test

Abstract

Sate lilit is a Balinese culinary specialty with a unique and distinctive taste. In general, sate lilit is usually made from chicken, fish, or pork. However, it cannot be enjoyed by vegetarians and vegans, because they do not eat meat. To overcome this problem, alternative plant-based ingredients are needed. Taro can be used as an alternative basic ingredient for making sate lilit, because it has a high starch content that makes it easy to roll and has a suitable texture. This study used an experimental method with documentation techniques, organoleptic tests using a Likert-scale questionnaire, and nutritional tests with the assistance of TKPI. In this study, both trained and trained panelists were used. The results obtained from the organoleptic test, namely in terms of color, aroma, texture, and taste, have the criteria for interpreting very good values. In terms of nutrition, one piece (30g) contains 5,734 (carbohydrates), 0,497 (protein), 0.78 (fat), and 31.96 (calories). It is very suitable as an alternative to sate lilit with low calorie content compared to chicken sate lilit which is high in calories.

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