The effectiveness of instant “Basa Genep” seasoning and its impact on climate change

¹ Food Technology and Agricultural Products Department, Warmadewa University, Denpasar, Bali, Indonesia
² Food Science and Technology Department, Udayana University, Badung, Bali, Indonesia
³ Faculty of Medicine and Health Sciences, Warmadewa University, Bali, Indonesia

^* Corresponding author: suardani@warmadewa.ac.id

Abstract

“Basa Genep” spice is one of the traditional spices from Bali, representing local wisdom that needs to be preserved. This study aims to evaluate the effectiveness of the instant spice “Basa Genep” in enhancing the flavor and quality of various traditional food products. The method used was an experiment with a completely randomized design, where food products such as “Betutu,” “Ares” vegetable, and “Pepes” were tested with and without the addition of “Basa Genep.” The assessment was conducted through a taste test involving 30 trained panelists using a scoring scale of 1-10 for aroma, taste, and appearance. The results showed that the use of the instant spice “Basa Genep” yielded average taste scores of 8.2 for “Betutu,” 7.9 for “Ares,” and 8.5 for “Pepes,” compared to scores without the spice of 6.5, 6.2, and 7.0, respectively. Proximate analysis also indicated a protein content increase of 15% in “Betutu” and 10% in “Pepes.” These findings are expected to provide insights for producers and consumers in selecting quality instant spices. The significant potential of instant spices in the food industry lies in continuing traditions and sustainability. This research can provide insights for spice producers to enhance sustainable practices, as well as for consumers to become more aware of their cooking choices. The instant spice can contribute to flavor and to ongoing efforts for sustainable climate change mitigation.