Cendol Product Innovation Using Potato Flour Substitution to Develop Traditional Dawet Drinks in the Modern Era

Abstract

This innovation was carried out to increase the nutritional value of traditional dawet drinks so that they are richer in carbohydrates, as well as an effort to preserve local culinary in the modern era. This study aims to: (1) find the right formulation of the cendol dawet recipe for potato flour substitution, (2) determine the presentation technique and packaging of Datang products, (3) find out the level of liking of the general public for Datang products. The method used is Research and Development (R&D) with a 4D development model. The results of the study showed: (1) the best formulation is 100% potato flour substitution, (2) the presentation of Datang products using a 300 ml transparent bottle with a product label containing nutritional information and product composition, (3) Datang products are acceptable to the general public, have an average level of likability in the overall aspect of 4.6.