Modifikasi Hidangan Pembuka Khas Jawa Timur Tahu Walik Menggunakan Telur Asin Upaya Meningkatkan Cita Rasa

Abstract

The background of this research is based on the taste of salted eggs that provide a level of taste for various foods, so that the formulation of Javanese regional food recipes tahu walik modified using salted eggs is found with an effort to add flavor to these foods to make them more savory and have a soft taste for consumption. The purpose of this research was to obtain a different taste of Javanese food by modifying the original food using additional salted eggs so as to create a new taste, and make the product more attractive. This final project used qualitative methods of narrative analysis and experiment. First a narrative description of salted egg, understanding the elements and characteristics of the dish, and then conducting research and development experiments on the modifications that have been designed.