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MODIFIKASI KLEPON ISI KEJU Ivana Josephin Purnama1 1Program Studi S-1 Ilmu Teknologi Pangan, Universitas Sebelas

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MODIFIKASI KLEPON ISI KEJU Ivana Josephin Purnama1 1Program Studi S-1 Ilmu Teknologi Pangan, Universitas Sebelas INOVASI PANGAN: MODIFIKASI KLEPON ISI KEJU Ivana Josephin Purnama1 1Program Studi S-1 Ilmu Teknologi Pangan, Universitas Sebelas Maret Surakarta [email protected] ABSTRACT Traditional food is a typical food of an area that has been passed down for generations. Unfortunately, the development of the times, the traditional food produced lower than before. This happened because of the lsck of awareness of the community to develop traditional food. Therefore, it is necessary to hold innovations on traditional foods. One of food innovation that can be done is cheese klepon. Cheese klepon has the same texture as traditional klepon. This klepon is made using basic ingredients of rice fluor and glutinous rice fluor with cheese filling. This klepon is suitable for young generation who are familiar with cheese. In addition, this klepon can be used as an alternative snack for those who like salty and savoury flavour. Keywords : food innovation, klepon, cheese, cheese klepon, traditional food ABSTRAK Makanan tradisional merupakan makanan khas suatu daerah yang telah diwariskan secara turun-temurun. Sayangnya, semakin berkembang zaman, makanan tradisional yang dihasilkan semakin rendah produksinya. Hal ini terjadi karena kurangnya kepedulian masyarakat untuk mengembangkan makanan tradisional. Oleh sebab itu, perlu diadakan inovasi terhadap makanan tradisional. Salah satu inovasi pangan yang dapat dilakukan adalah klepon keju. Klepon keju memiliki terkstur yang sama dengan klepon tradisional. Klepon ini dibuat dengan menggunakan bahan dasar tepung beras dan tepung ketan dengan isian keju. Klepon ini sangat cocok untuk generasi muda yang familiar dengan keju. Selain itu, klepon ini dapat dijadikan alternatif bagi para pecinta makanan asin dan gurih. Kata Kunci : inovasi pangan, klepon, keju, klepon keju, makanan tradisional PENDAHULUAN Indonesia merupakan salah satu negara di dunia yang dikenal sebagai negara agraris yang terdiri atas kepulauan yang sangat banyak (Malta dkk., 2018, hlm. 257). Selain itu, Indonesia juga memiliki banyak penduduk daerah dengan kebudayaan dan ciri khas yang berbeda satu dengan lainnya (Prayogi dan Danial, 2016, hlm. 61). Kebudayaan di Indonesia yang sangat beragam membuat terciptanya berbagai ragam makanan (Warawardhana dan Maharani). Makanan yang ada di setiap daerah di Indonesia memiliki keunikan rasa yang berbeda pula. Makanan daerah atau sering dikenal sebagai makanan tradisional sebagai hasil kreativitas masyarakat daerah yang telah disesuaikan dengan tradisi dan budaya mereka sendiri (Warawardhana dan Maharani). Makanan tradisional merupakan wujud identitas lokal suatu daerah (Tyas, 2017, hlm. 3). Oleh karena itu, setiap daerah pasti memiliki karakteristik makanan yang berbeda-beda. Hal ini menjadi kekayaan dan kebanggaan sejarah tradisi nenek moyang pada setiap daerah. Sayangnya, kemajuan zaman menyebabkan terjadinya perubahan gaya hidup konsumsi masyarakat. Masyarakat zaman sekarang cenderung melupakan makanan tradisional yang telah diwariskan secara turun-temurun. Hal ini terjadi karena bentuk dan rasa makanan yang terlalu kuno. Pada era sekarang, masyarakat lebih tertarik kepada makanan yang instagramable dengan bentuk yang unik (Effendi, 2014 dalam jurnal Adiasih dan Brahmana, 2015, hlm. 112). Maka dari itu, sangat perlu untuk dilakukannya gerakan inovasi pangan tradisional agar makanan tradisional tetap terlestarikan. Jangan sampai makanan tradisional yang telah diwariskan oleh nenek moyang menjadi punah akibat ketidakpedulian generasi penerus bangsa terhadap tradisi dan budaya yang ada. Inovasi pangan dapat dilakukan dengan cara mengembangkan makanan tradisional yang telah ada menjadi lebih modern, salah satu contohnya adalah memodifikasi klepon yang semula berisi gula jawa diganti dengan keju. Inovasi ini dikembangkan atas dasar generasi milenial yang lebih familier dengan keju dibandingkan dengan gula jawa. Klepon merupakan makanan tradisional berasal dari tepung beras dan tepung ketan yang berbentuk bulat kecil dengan taburan parutan kelapa (Pakpahan dkk., 2019). Keju merupakan produk olahan susu yang telah difermentasikan menggunakan bakteri asam laktat ataupun jamur (Purwoko dkk., hlm. 1). Klepon isi keju merupakan inovasi dimana di dalam klepon terdapat keju yang mengandung protein tinggi serta cenderung cocok untuk pecinta rasa asin. METODE PENELITIAN 1. Alat dan Bahan 1.1 Alat a. Mangkuk besar b. Mixer c. Panci d. Piring e. Pisau f. Talenan 1.2 Bahan a. Air b. Garam (1 sdt) c.. Keju (secukupnya) d. Parutan kelapa (secukupnya) e. Pasta pandan (2 tetes) f. Santan (150 ml) g. Tepung beras (50 gram) h. Tepung ketan (250 gram) 2. Cara Kerja 1. Pencampuran tepung ketan (250 gr), tepung beras (50 gr), santan (150 ml), pasta pandan (2 tetes), dan garam (1 sdt) pada mangkuk besar. 2. Pengadukan bahan dengan mixer hingga adonan tercampur merata. 3. Pemotongan keju menggunakan pisau dengan alas talenan menjadi bentuk dadu. 4. Pembulatan adonan serta pemberian keju sebagai isi dari adonan bulat. 5. Pemasukkan klepon isi keju ke dalam air yang telah mendidih dalam panci. 6. Pengangkatan klepon yang sudah matang dan peletakan klepon tersebut ke piring. 7. Pengukusan parutan kelapa yang sudah ditaburi dengan garam. 8. Pemberian taburan parutan kelapa ke permukaan klepon. 9. Penyajian klepon yang sudah siap untuk dikonsumsi. HASIL DAN PEMBAHASAN Gambar 1. Makanan Tradisional Klepon Sumber: romadecade.org Klepon isi keju memiliki rasa yang cenderung gurih dan memiliki tekstur yang mirip dengan klepon isi gula jawa. Rasa asin dan gurih dari keju dan parutan kelapa membuat klepon tetap terasa enak walau dikonsumsi dalam jumlah banyak. Klepon ini cocok untuk masyarakat yang tidak terlalu menyukai rasa manis. SIMPULAN Klepon isi keju lebih cocok untuk generasi muda dan masyarakat yang tidak menyukai rasa manis. Maka, klepon ini dapat menjadi solusi atas klepon isi gula jawa yang hampir punah. DAFTAR PUSTAKA.
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