Pengolahan daun gedi menjadi quiche dengan cita rasa Manado = Processing the daun gedi into quiche with Manado taste

Johanes, Giselle and Wijaya, Putri (2020) Pengolahan daun gedi menjadi quiche dengan cita rasa Manado = Processing the daun gedi into quiche with Manado taste. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Untuk mengembangkan variasi pengolahan sayuran malvaceace yang ada di Indonesia khususnya daun gedi (Abelmoschus Manihot). Daun Gedi dapat diolah menjadi hidangan quiche untuk menambahkan nilai guna dari daun gedi sendiri. Biasanya daun gedi diolah menjadi makanan tradisional yang berasal dari Manado yaitu tinutuan. Karena pengolahan yang masih terbatas maka tujuan dari penelitian ini adalah untuk menguji apakah daun gedi dapat diolah menjadi quiche dengan cita rasa Manado. Jenis penelitian yang digunakan pada penelitian ini adalah jenis penelitian pengembangan (Research & Development). Penelitian ini mengumpulkan data dan membutuhkan panca indera saat melakukan uji coba dari panelis. Untuk mendapatkan hasil maksimal quiche yang berbahan dasar daun gedi. Terdapat beberapa indikator yang digunakan seperti: rasa pedas, rasa asin, tekstur renyah, tekstur lembut, aroma dan warna. Dari hasil uji coba yang telah dilakukan menunjukkan bahwa daun gedi dapat diolah menjadi quiche./ For developing variation of malvaceace vegetables that are available in Indonesia especially daun gedi (Abelmoschus Manihot). Daun gedi can be processed into quiche for adding value from daun gedi itself. Usually daun gedi are processed as traditional food ingredients, from Manado is tinutuan. Because the processing is still limited, therefore the purpose of this research is to verify if the daun gedi can be processed into quiche with Manado taste. This type of research used in this study is the type of research development. This research collecting the data from various panelists and their five senses while testing the quiche of daun gedi. To obtain the best result from quiche based on daun gedi as primary ingredient. Few indicators are used such as: spicy taste,salty taste,crunchy texture,soft texture, flavor and color. From the result of research shows that daun gedi can be processed into quiche.

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