Dekonstruksi Rujak Buah Menjadi Minuman Mocktail
Abstract
Rujak buah dikenal sebagai salah satu kuliner tradisional Indonesia dengan cita rasa manis, asam, dan pedas yang berpadu segar. Seiring perkembangan gaya hidup modern, generasi muda kini lebih menyukai makanan dan minuman yang praktis serta menarik secara visual, sehingga posisi rujak mulai kurang diminati. Kondisi ini menunjukkan perlunya inovasi agar kuliner tradisional tetap relevan dan mampu bersaing dalam industri makanan dan minuman masa kini. Penelitian ini bertujuan merancang formulasi dekonstruksi rujak menjadi mocktail non-alkohol sekaligus mengukur tingkat penerimaan konsumen. Penelitian dilakukan dengan pendekatan eksperimental kuantitatif menggunakan model Research and Development (R&D) Sugiyono, yang dipilih karena memberikan alur terstruktur dalam menghasilkan produk inovatif berbasis tradisi. Tiga formulasi diuji dengan perbandingan buah dan bahan cair yang berbeda melalui teknik sous vide dan klarifikasi, lalu dinilai oleh 30 panelis melalui uji organoleptik dan hedonik. Hasil menunjukkan formulasi 45:55 lebih disukai, terutama dari aspek rasa, aroma, dan tampilan. Temuan ini membuktikan bahwa dekonstruksi dapat menjadi strategi kreatif untuk menghadirkan rujak dalam bentuk mocktail modern tanpa kehilangan identitas tradisionalnya.
Kata kunci Rujak buah, mocktail, dekonstruksi kuliner, inovasi minuman, uji organoleptik.
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