Karya Kompetensi Profesi Penelitian Produk Penggunaan Tepung Talas sebagai Substitusi Tepung Terigu pada Pembuatan Kue Cubit

Tenggara, Yulliana (2021) Karya Kompetensi Profesi Penelitian Produk Penggunaan Tepung Talas sebagai Substitusi Tepung Terigu pada Pembuatan Kue Cubit. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Umbi talas merupakan jenis umbi-umbian dari Indonesia yang memiliki banyak manfaat penting dan dapat dengan mudah dijadikan sebagai berbagai bahan olahan makanan. Meningkatnya angka impor tepung dan gandum di Indonesia masih menjadi suatu permasalahan. Salah satu cara agar dapat mengatasi permasalahan tersebut adalah dengan menggali potensi dan pemanfaatan umbi talas sebagai solusi dari permasalahan tersebut melalui cara penggunaan tepung terigu menjadi tepung talas. Tepung talas dapat dijadikan pertimbangan dalam membuat penelitian pembuatan makanan hidangan penutup yang berbahan dasar tepung terigu menjadi tepung talas sehingga menghasilkan makanan yang memiliki kandungan gizi yang lebih baik dan bermanfaat bagi tubuh manusia. Penelitian ini dilakukan menggunakan metode hipotesis dan kuantitatif, pengumpulan sampel yang diperoleh merupakan hasil uji coba produk organoleptik pada 25 panelis. Berdasarkan hasil penelitian dapat disimpulkan bahwa tepung talas dapat mensubstitusi tepung terigu pada pembuatan kue cubit. / Taro tubers are a type of tuber from Indonesia that have many important benefits and can easily be used as a variety of food processed ingredients. The increasing number of imports of flour and wheat in Indonesia is still a problem. One way to overcome this problem is to explore the potential and use of taro tubers as a solution to these problems by using wheat flour to become taro flour. Taro flour can be taken into consideration in making research on making desserts made. From wheat flour to taro flour to produce foods that have better nutritional content and are beneficial to the human body. This research was conducted using hypothesis and quantitative methods, the collection samples obtained was the result of organoleptic product trials on 25 panelists. Based on the results of the study, it can be concluded that taro flour can substitute wheat flour in making kue cubit.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Tenggara, YullianaNIM01541170171yullianatenggara@yahoo.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorMaleachi, SandraNIDN0305107301sandra.maleachi@uph.edu
Uncontrolled Keywords: tepung talas; kue cubit; umbi talas
Subjects: T Technology > TX Home economics > TX 901-953 Hospitality Industry
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Depositing User: Users 11646 not found.
Date Deposited: 19 Feb 2021 14:41
Last Modified: 19 Feb 2021 14:41
URI: http://repository.uph.edu/id/eprint/21617

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