Consumer Acceptance of Rice and Sand Ginger Mochi Filled with Tamarind Turmeric Ice Cream

Abstract

Mochi is a traditional confectionery widely favoured, especially in
Japan, where it is classified as Wagashi a type of sweet dish
consumed since ancient times and traditionally prepared during
the New Year celebration known as Mochitsuki. Over time, mochi
has evolved through the incorporation of various ingredients to
enhance its functional and nutritional value. One innovative
approach involves replacing the liquid component with traditional
herbal beverages. This study focuses on the development of Rice
and Aromatic Ginger Mochi, a modern variation that incorporates
a blend of rice and aromatic ginger a traditional Indonesian herbal
drink as the liquid base in the mochi dough. The product is filled
with sour turmeric ice cream, resulting in a unique flavour profile
that merges traditional heritage with contemporary dessert
innovation. The primary aim of this research is to evaluate the
acceptability of this mochi variation. A true experimental design
within the quantitative research paradigm was used. Sensory
evaluations assessed six key attributes: appearance, colour, taste,
texture, aroma, and overall impression. Results showed high
acceptability levels, with all attributes except aroma receiving
scores above 85%. Aroma scored slightly lower at 83% but still
indicated a favourable response from participants. In conclusion,
rice and aromatic ginger mochi filled with sour turmeric ice cream
is a promising and innovative culinary product. It effectively
combines the health benefits and cultural significance of
traditional ingredients with modern taste preferences, making it
suitable for contemporary markets.