Dried Spice Technology Improves Effeciency in the Hospitality Industry

DOI

10.2991/ictgtd-16.2017.7How to use a DOI?

Keywords

Food industry, Dried Spice, Gastronomy, Traditional Food, Rendang

Abstract

National food industry has big contribute to the economic growth in Indonesia. In the first quarter of 2015, the growth of the national food industry reached 8.16%. Indonesian traditional food which is famous in the international are rendang, gado-gado, skewers, meatballs, Soto Betawi, and many more. Rendang crowned as the best dish in the world comes from Indonesia. In the cooking process, rendang produce a lot of food waste. Food waste in the few years become an important topic for both major impact on the economy, the environment and food security of a country. Moreover, the impact of food waste also affects the environment that may cause greenhouse emissions, the use of water and land that is not effective and efficient which may cause damage to ecosystems. In addition to the effects provided by food waste, the time needed to make rendang also need quite a long time. The objective this research is to to analyze the efficiency on food production process. It can save more time, have the same taste with dishes that cooked traditionally and produce healthy food. This research use experiment method. The result dried spice are made to cook rendang can save up to 30 minutes when compared to the traditional cooking process. It help someone who working in the food industry especially in the service sector such as hotels, restaurants, and catering. These dried spice, in addition to saving time, taste quality and durability is not doubt. Rendang dried spice can be a solution for those who want a long-lasting healthy food, the taste quality is maintained, and time efficiency in the cooking process.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yuviani Kusumawardhani
AU  - Sjukriana Juke
AU  - Aryanti Ratri
PY  - 2016/11
DA  - 2016/11
TI  - Dried Spice Technology Improves Effeciency in the Hospitality Industry
BT  - Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016)
PB  - Atlantis Press
SP  - 37
EP  - 41
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-16.2017.7
DO  - 10.2991/ictgtd-16.2017.7
ID  - Kusumawardhani2016/11
ER  -