Balinese Arak as Substitute of Imported Spirits and Liqueurs in The Process of Making Dadar Gulung Flambe

Abstract

Flambe is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. Flambéing is often associated with the tableside presentation of certain liqueur-drenched dishes set aflame, such as Bananas Foster or Cherries Jubilee when the alcohol is ignited and results in a flare of blue-tinged flame. Various innovations in the processing of flambe dishes have developed in the hospitality industry. “Dadar Gulung” traditional cake is an elongated round wet cake snack served with grated coconut mixed with liquid Javanese sugar called “unti”. Arak is a traditional alcoholoc drink distilled from “tuak” (palm nectar), namely coconut sap water, lontar or enau sap water and rice water which contains between 35% to 50% alcohol. Making Dadar Gulung Flambe by using Arak Bali drink as a substitute for imported spirits and liqueurs such as French Brandy or Jamaican Rum is one alternative to reduce the cost of food so that the selling price of this dish can be more affordable and will increase the use of local Balinese products as products sold in hotels and restaurants. The purpose of this study was to determine the level of liking for Dadar Gulung Flambe dishes that use Balinese Arak as a substitute for imported spirits and liqueurs. Through the Hedonic Test by distributing hedonic test questionnaires to 15 panelists using four assessment indicators, such as Taste, Aroma, Color and Texture. The results of this study showed that the average level of preference of panelists for Dadar Gulung Flambe who used Balinese Arak drink as a substitute for imported spirits and liqueurs was 4.3 in the Very Like category.