The Making of Brudel Cake Using Palm Sap (Saguer) as a Minahasa Heritage Cake

Abstract

Brudel Nira cake is one of the traditional food products that has begun to fade from public attention, especially among the younger generation. In fact, this cake holds significant historical and cultural value for the Minahasa community. This study aims to revive the existence of Brudel cake as a Minahasa heritage cake through the utilization of fresh aren sap (nira aren) as a natural fermentation agent to replace yeast. The background of this research is driven by the intention to preserve local culinary heritage while optimizing the potential of abundant natural ingredients available in the region. In addition, this study also analyzes consumer acceptance, selling price calculation, and product packaging design. The method used in this study is a research and development (R&D) approach, which includes stages such as recipe exploration, product formulation, organoleptic testing, cost of production (HPP) analysis, and promotional strategies. The product was promoted through strategic placement in locations such as souvenir centers, hotels, and airports. The trial process was carried out four times to obtain the best formulation, considering aspects of taste, texture, aroma, and dough development level. The final trial showed that the product reached a high level of consumer satisfaction based on hedonic organoleptic tests. The physical observations showed that Formula 1 (F1) did not experience significant expansion due to the absence of a fermentation process, while Formulas 2 (F2) through 4 (F4) exhibited an increase in dough volume, with F4 demonstrating the most optimal expansion.