A Comparative Study of Batter Methods for Traditional Apem Cake and Modern Pancake as Culinary Tourism Products in Yogyakarta

Abstract

This study aims to analyze the comparative application of the batter method in making traditionalapem and modern pancake and to examine their potential as culinary tourism products in Yogyakarta. Thebatter method is a basic technique in cake making that involves mixing liquid and dry ingredients to forma dough before cooking. This study used a qualitative method with a comparative study method. Datacollection was conducted through observation of the cake-making process, documentation, and literaturereview related to pastry and traditional culinary techniques. Aspects analyzed included ingredientcomposition, dough mixing process, dough development method, heating technique, and productcharacteristics. The research results show that apem uses rice flour, coconut milk, sugar, and yeast as themain ingredients, followed by a fermentation process before being cooked using steaming or bakingmethods. Meanwhile, pancakes use wheat flour, eggs, milk, sugar, and butter, with the batter developedusing baking powder and cooked in a pan or griddle. These differences in ingredients and processingtechniques result in distinct product characteristics in terms of texture, taste, aroma, and appearance. Theresearch findings indicate that apem has potential as a culinary tourism product, representing the richnessof Yogyakarta's traditional cuisine, while also opening up opportunities for culinary innovation through acombination of traditional and modern techniques.