Exploration of Bucu Charcoal Materiality and Effect on The Flavor Characteristics of Bali Lalkak

Abstract

The selection of cooking materials plays a crucial role in shaping the sensory characteristics of traditional foods. One material that has long been used in Balinese culinary practices is bucu charcoal, which is believed to influence flavor development during the cooking process. This study aims to explore the materiality of bucu charcoal and examine its effect on the flavor characteristics of Bali Laklak, a traditional Balinese food product. The research employs a qualitative–experimental approach, combining material characterization of bucu charcoal with sensory evaluation of Bali Lalkak prepared using different heat sources. Data were collected through observation, documentation, and organoleptic testing involving aroma, taste, texture, and overall flavor acceptance. The findings indicate that bucu charcoal possesses distinct physical and combustion properties that contribute to a more stable heat distribution and impart a characteristic smoky aroma, enhancing the overall flavor profile of Bali Lalkak. Compared to alternative cooking fuels, the use of bucu charcoal resulted in deeper flavor complexity and higher sensory preference among panelists. This study highlights the importance of traditional cooking materials as cultural assets and supports their potential role in preserving local culinary identity and enhancing product differentiation in traditional food production.