TY - CONF

T1 - Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes

AU - Fibri, Dwi Larasatie Nur

AU - Frøst, Michael Bom

PY - 2017

Y1 - 2017

N2 - Tempe is a well known and much eaten food in Indonesia. However, the high consumption of tempe from imported soybean has several negative effects (loss of diversity in food, trade balance etc.). To promote the use of local beans, it is beneficial to increase the value perception of tempe by introducing local bean tempe in fine dining. The objective of this research was to study how different raw materials, dishes and gastronomic style affect the perception and appreciation of the food. A restaurant experiment (n=208) was carried out. Three different types of tempe (local soybean tempe, imported soybean tempe, and local velvet bean tempe) were prepared in two styles (traditional and innovative) and presented in three different types of dish (appetizer, main course, and dessert). Dishes were presented with all relevant information relating to the food. Diners' perception of the following variables was collected: hedonic, collative properties (familiarity, novelty, complexity, surprise, interesting, curious, desire to eat again, appropriateness, and authenticity), emotion (nostalgic, brings memories, happy, bored, worried, proud, pleased, satisfied, and enthusiastic) using 15point rating, and CATA for sensory properties (sour, sweet, salty, savoury, bitter, umami, light, crispy, oily, firm, soft, creamy, crunchy, chewy, nutty, fermented, rancid, and rich). One and two way ANOVA were applied. Results show that gastronomic style and type of dish have an effect on the studied outcome variables (hedonic, collative and emotion and sensory perception) of the dishes significantly (pvalue< 0.05). Interestingly, the information about the tempe (raw material and type of inoculum) gave a nonsignificant effect on the studied outcome variables. This result gives optimisms to change tempe consumption back to local beans. The gastronomic style and type of dishes can be used in the design of new dishes to increase the value of tempe.

AB - Tempe is a well known and much eaten food in Indonesia. However, the high consumption of tempe from imported soybean has several negative effects (loss of diversity in food, trade balance etc.). To promote the use of local beans, it is beneficial to increase the value perception of tempe by introducing local bean tempe in fine dining. The objective of this research was to study how different raw materials, dishes and gastronomic style affect the perception and appreciation of the food. A restaurant experiment (n=208) was carried out. Three different types of tempe (local soybean tempe, imported soybean tempe, and local velvet bean tempe) were prepared in two styles (traditional and innovative) and presented in three different types of dish (appetizer, main course, and dessert). Dishes were presented with all relevant information relating to the food. Diners' perception of the following variables was collected: hedonic, collative properties (familiarity, novelty, complexity, surprise, interesting, curious, desire to eat again, appropriateness, and authenticity), emotion (nostalgic, brings memories, happy, bored, worried, proud, pleased, satisfied, and enthusiastic) using 15point rating, and CATA for sensory properties (sour, sweet, salty, savoury, bitter, umami, light, crispy, oily, firm, soft, creamy, crunchy, chewy, nutty, fermented, rancid, and rich). One and two way ANOVA were applied. Results show that gastronomic style and type of dish have an effect on the studied outcome variables (hedonic, collative and emotion and sensory perception) of the dishes significantly (pvalue< 0.05). Interestingly, the information about the tempe (raw material and type of inoculum) gave a nonsignificant effect on the studied outcome variables. This result gives optimisms to change tempe consumption back to local beans. The gastronomic style and type of dishes can be used in the design of new dishes to increase the value of tempe.

KW - Faculty of Science

KW - tempe

KW - restaurant study

KW - consumer perception

KW - collative properties

M3 - Poster

T2 - 12th Pangborn Sensory Science Symposium

Y2 - 20 August 2017 through 24 August 2017

ER -