Journal of Food and Culinary e-ISSN 2621-8445 | p-ISSN 2621-8437 33 Vol. 6, No. 1, Juni 2023, pp. 33-39 https://doi.org/10.12928/jfc.v6i1.8358 journal2.uad.ac.id/index.php/jfc jfc@culinary.uad.ac.id Creative Fusion: Dim sum Variation for Vegetarians using White Tofu with Carrots, Bamboo Sprouts, and Mushroom Substitute Wahyu Mafatikhul Aulia a,1* , Sri Yulianto Fajar Pradapa a,2 , Azis Nur Rosyid a,3 , Dodik Prakoso Eko Hery Suwandojo b,4 a Program Studi Perhotelan, Universitas Stikubank, Jl. Kendeng V, Bendan Ngisor, Semarang, Jawa Tengah 50233, Indonesia b Program Pariwisata, Sekolah Tinggi Pariwisata Ambarukmo, Jl. Ringroad Timur, Banguntapan, Bantul, Yogyakarta, 55198, Indonesia 1 wahyumafatikhulaulia@edu.unisbank.ac.id*; 2 fajarpradapa@edu.unisbangk.ac.id; 3 azis_fpar@edu.unisbank.ac.id; 4 dodikprakoso@stipram.ac.id *penulis korespondensi ABSTRACT Dim sum typically contains items derived from animals, and the main ingredients in this vegetarian Dim sum are carrot white tofu, white tofu mushroom, and white tofu bamboo sprout, which the author makes without animal products. The aim of this study was to determine how well the vegetarian Dim sum carrot white tofu, white tofu bamboo sprout and white tofu mushroom tested for inventiveness. The data collection approach is organoleptic test evaluation and the method used is descriptive quantitative. Questionnaires were distributed in the Lebdosari III RT 02 Rw 05 region. The 81 respondents who participated in the quantitative data analysis evaluated the vegetarian Dim sum made of white tofu, carrots, bamboo shoots, and ear mushrooms. According to the results of the organoleptic test, 54.3% of the respondents liked the taste of the vegetarian Dim sum with bamboo sprouts, while 44.4% liked the smell. The carrot and white tofu vegetarian Dim sum was favored by 25.9% for its appearance and 70.4% for its texture. Keywords: vegetarian, dimsum, fusion 1. Introduction Dimsum is a traditional Chinese delicacy well-known for its lovely shape and flavor. Dimsum competes in Indonesia's culinary scene thanks to its main draw and distinctiveness from Chinese cuisine. According to research by Zhou et al. (2020), there is a relationship between the superiority of fusion-based methods to food authentications, which surely means a need to serve food in fusion ways. Dimsum is a favorite among food enthusiasts in Indonesia due to its distinctiveness and deliciousness. Shaomai is one of the most popular Chinese food varieties of dim sum, which is expanding quickly (Southwest University in Chongqing et al., 2022). One variety of dim sum, known in Mandarin as shaomai and in Cantonese as siumaai, originated on the Mongolian mainland. The skin is formed of pork dumpling skin. However, all groups can eat chicken typically replaces the pig in shumai in Indonesia (Anonymous, 2022) because chicken stuffing is generally used in dim sum. According to Ashura et al. (2021), findings demonstrated that chia seeds could apply as a dim sum skin and a nutritious vegetarian snack. The author will produce vegetarian dim sum made from tofu as plant-based materials. In their research, Chiu et al. (2015) suggest