Pembuatan Selai Strawberry Banana dan Selai Ubi Ungu Kepada Teras Kamis GKI Taman Aries Jakarta Barat

Zega, Charlita Niasti Faomasida (2021) Pembuatan Selai Strawberry Banana dan Selai Ubi Ungu Kepada Teras Kamis GKI Taman Aries Jakarta Barat. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Minimnya minat masyarakat Indonesia dalam mengkonsumsi buah-buahan menyebabkan banyak hasil produksi buah-buahan yang akan dijual di pasar menjadi limbah makanan karena kualitas buah tersebut belum termasuk dalam kategori buah layak konsumsi. Rata-rata konsumsi per kapita buah per hari hanya 41,95 Kkal atau sekitar 67 gram / kapita / hari. Limbah makanan adalah hilangnya makanan pada konsumen. Artinya konsumen tidak menghabiskan makanan atau meninggalkan makanan dan menghilangkan makanan busuk dari persediaan makanan. Di Indonesia, jumlah sisa makanan di supermarket untuk buah-buahan 7,28-10,56% dan sayuran 6,85-11,10%. Dampak negatif limbah makanan terhadap pangan khususnya buah-buahan juga berkontribusi positif terhadap penurunan kadar gas metan yang sangat berbahaya bagi atmosfer bumi, salah satu cara mencegah buah-buahan menjadi limbah pangan yaitu dengan mengolah buah-buahan tersebut menjadi produk olahan selai jeruk. sehingga dapat dikonsumsi dan disimpan dalam jangka waktu yang lebih lama dibandingkan dengan mengkonsumsi buah yang belum diolah./ The lack of interest of the Indonesian people in consuming fruits causes a lot of fruit production to be sold in the market to become food waste because the quality of the fruit is not included in the category of fruit suitable for consumption. The average per capita consumption per day for fruits is only 41.95 Kcal or around 67 grams / capita / day. Food waste is food loss in consumers. This means that consumers do not finish food or leave food behind and remove rotten food from the food supply. In Indonesia, the amount of leftover food in supermarkets for fruits is 7.28-10.56% and vegetables 6.85-11.10%. The negative impact of food waste on food, especially fruit, also contributes positively to the reduction of methane gas levels which are very harmful to the earth's atmosphere, one way to prevent fruits from becoming food waste, namely by processing these fruits into processed products marmalade so that it can be consumed and stored for a longer period of time compared to consuming unprocessed fruit.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Zega, Charlita Niasti FaomasidaNIM01541170130charlita.niasti@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHulu, MeitoloNIDNUNSPECIFIED
Uncontrolled Keywords: Selai; Olahan makanan; limbah makanan
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 13243 not found.
Date Deposited: 26 Feb 2021 04:57
Last Modified: 26 Feb 2021 04:57
URI: http://repository.uph.edu/id/eprint/24334

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