Virtual Booth

Local-based food innovation continues to evolve to produce unique, nutritious products with distinctive flavors. This study introduces an innovative fusion snack: macarons with buah kerdas (Dialium indum) and dried squid sambal filling. Buah kerdas, known for its high antioxidant and fiber content, is processed into powder and incorporated into the macaron shell, serving as a natural flavor and coloring agent. The filling consists of spicy dried squid sambal, offering a savory and spicy contrast to the sweet and tangy taste of the macaron. Sensory evaluation showed positive responses in terms of flavor, aroma, and uniqueness. This product exemplifies a bold combination of traditional Indonesian ingredients with modern dessert formats, promoting creative utilization of local food resources.