Muhammad Irfan, Lilik Hariyanto, Kezia Elsty, Aan Nurhasanah, Rahmat Kusnedi

Upaya Modernisasi Klepon sebagai Produk Kuliner Tradisional untuk Menyesuaikan dengan Tren Kekinian

Introduction

Upaya modernisasi klepon sebagai produk kuliner tradisional untuk menyesuaikan dengan tren kekinian. Jelajahi modernisasi klepon tradisional menjadi Klepon Lava Cake. Gabungkan kreativitas kuliner & tren kekinian untuk melestarikan warisan budaya, menarik generasi muda, & tingkatkan daya saing kuliner Indonesia.

Abstract

This study aims to explore the process of transforming traditional Javanese food into modern dishes by adopting a culinary creativity approach and considering today's consumer preferences. One of the dishes that is the main focus of this study is Klepon Lava Cake, an innovation that combines elements of traditional Indonesian food, namely klepon, with a modern dessert concept that is popular among the younger generation. This study seeks to preserve traditional Javanese food in a more attractive, creative, and relevant way, so that it can attract the interest of today's consumers, especially young people who have different tastes and lifestyles than previous generations. Theoretically, this study contributes to the field of gastronomy and culinary innovation by providing new insights into ways that can be applied to develop tradition-based food products to remain relevant in the modern culinary market. Through an understanding of culinary creativity and how to combine local ingredients with modern cooking techniques, this study shows that culinary traditions can adapt without sacrificing their cultural values. Practically, the results of this study can provide benefits for culinary entrepreneurs, especially in designing tradition-based culinary products that have market appeal and can compete in the increasingly growing food industry. By combining traditional and innovative elements, culinary entrepreneurs can create products that not only preserve cultural heritage but also meet the needs and desires of today's consumers. This research shows that creativity in processing traditional foods can be key to introducing Indonesian cuisine to the global market. Furthermore, this study also considers the importance of consumer preferences in creating culinary products that are acceptable to modern society.

Review

The proposed study, "Upaya Modernisasi Klepon sebagai Produk Kuliner Tradisional untuk Menyesuaikan dengan Tren Kekinian," presents a highly relevant and timely topic within contemporary gastronomy. The abstract effectively outlines an innovative approach to preserving traditional Javanese cuisine, specifically Klepon, by transforming it into a modern dessert concept like Klepon Lava Cake. This endeavor to adapt cultural culinary heritage to appeal to younger generations and modern consumer preferences is commendable and addresses a critical challenge faced by many traditional food products in a rapidly evolving market. The aim to use culinary creativity to make traditional dishes attractive and relevant is a strong foundational premise. The theoretical and practical contributions articulated in the abstract are significant. Theoretically, the study promises to enrich the fields of gastronomy and culinary innovation by offering new insights into how tradition-based food products can maintain relevance in the modern market through creative adaptation. Practically, it holds considerable potential for culinary entrepreneurs, guiding them in designing marketable products that honor cultural heritage while meeting contemporary demands. The mention of combining local ingredients with modern techniques, and the ultimate goal of introducing Indonesian cuisine to a global audience, underscores the broad impact this research could have on both cultural preservation and economic development within the food sector. The explicit consideration of consumer preferences is also a key strength. While the abstract provides a compelling vision, the full paper would benefit from a more detailed exposition of the methodological framework employed to achieve these ambitious goals. For instance, clarity on how "culinary creativity" is operationalized and measured, the specific techniques used for product development and innovation, and the methods for assessing consumer preferences (e.g., sensory analysis, surveys, market testing) would significantly strengthen the empirical grounding. Furthermore, a deeper discussion on the criteria and processes for ensuring that cultural values are genuinely preserved amidst modernization, rather than diluted, would enhance the study's depth and academic rigor. Addressing these points would transform a promising concept into a robust and impactful piece of research.

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