Pemanfaatan campuran brokoli, bayam, jamur kancing dan tomat dalam pembuatan isian lasagna

Stefani, Gracia and Andrian, Irvi Claudia and Bella, Iza (2020) Pemanfaatan campuran brokoli, bayam, jamur kancing dan tomat dalam pembuatan isian lasagna. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pasta merupakan masakan Italia yang diminati oleh masyarakat luas, dikarenakan pasta dikenal sebagai hidangan yang cepat dan praktis untuk disajikan. Di Indonesia, pasta memiliki banyak peminatnya karena pasta sudah tidak asing lagi di lidah orang Indonesia. Dalam membuat pasta pun mudah dan cepat lalu bahan yang digunakan pun mudah untuk ditemukan. Pasta lasagna adalah jenis pasta yang terbuat dari pasta sheet yang disusun berlapis- lapis dengan berisi daging cincang, saus bolognese dan ditaburi keju mozzarella diatasnya. Seperti yang diketahui, menu dan resep lasagna yang sudah berada di restoran maupun di internet, hampir semua pembuatan lasagna menggunakan isian daging tetapi itu tidak berarti lasagna tidak dapat dinikmati dengan menggunakan isian sayur seperti bahan substitusi isian lasagna yang peneliti gunakan. Sayur-sayuran dan jamur memiliki nilai gizi yang tinggi, akan tetapi banyak orang yang tidak ingat untuk mengkonsumsi nya. Maka dari itu, penelitian ini dilakukan dikarenakan melihat efek sosial dan meningkatnya gaya hidup masyarakat di Indonesia yang kurang memperhatikan asupan gizi. Pembuatan lasagna non- daging diharapakan dapat membantu masyarakat dalam membuat variasi rasa baru yang memiliki khasiat dan manfaat yang tinggi untuk tubuh. Salah satu tujuan penulis dengan adanya lasagna non-daging ini bisa membantu orang-orang yang ingin mengurangin konsumsi daging dengan alternatif menggunakan sayur-sayuran yang segar. Penelitian yang penulis gunakan dengan menggunakan uji organoleptik yaitu dengan uji mutu hedonik dan uji hedonik yang dimana penulis akan meneliti apakah panelis dapat menerima variasi lasagna non-daging. Kata Kunci : hidangan utama, lasagna non-daging, sayuran. / Pasta is one of an Italian cusine that is well-known all around the world. Pasta is also known as a quick and easy dish to serve. In Indonesia, pasta has become popular as it became familiar to the Indonesians. The process of making pasta is not only simple to make, but the ingredients that are used are also easy to find as well. Lasagna is a type of pasta which is made by layering pasta sheets then adding minced beef, bolognese sauce in between layers and lastly, it is topped off with mozzarella cheese. As we know, almost every menus and recipes that have been going all around the restaurants and internet, lasagna(s) are usually filled with minced beef stuffing but it doesn’t mean that it couldn’t be substituted with vegetables or other stuffings like the researcher used. Vegetables and mushrooms have a high nutritional value, but nowadays people tend to forget to consume them. Therefore, this research is made due to the social effects and the unhealthy lifestyle Indonesian’s who pays less attention to their nutirional intake. This research is expected to help the society to have a new variation of flavor that have more benefits for the body. Last but not least, the researcher’s purpose of making this non- meat lasagna stuffing is for the people who cannot eat beef or want to reduce the intake of meat by alternating it using fresh vegetables. The type of research that the researcher’s going to use is by hedonic test and hedonic quality test to see how the panelists can accept the variation of lasagna with vegetables and mushroom stuffing. Keywords: main course, non-meat lasagna, vegetables.

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