Pengembangan penelitian buah terung belanda sebagai pengganti cranberry juice dalam pembuatan cocktail cosmopolitan.

Sunoto, Andrew (2021) Pengembangan penelitian buah terung belanda sebagai pengganti cranberry juice dalam pembuatan cocktail cosmopolitan. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Koktail adalah minuman beralkohol yang dicampur dengan minuman atau bahan-bahan lain yang beraroma. Istilah koktail secara berangsur-angsur mengacu kepada hampir semua minuman yang mengandung akohol. Pada zaman sekarang, koktail mengalami revolusi dengan adanya tambahan perasa seperti liqueur, sari buah, gula, madu, air, es, minuman karbonasi, susu, krim susu, rempah-rempah, bitters, dan sebagainya. Buah terung belanda adalah buah yang berasal dari Indonesia dan memiliki rasa yang cukup unik untuk diolah menjadi minuman. Penelitian ini bertujuan untuk membuktikan bahwa koktail dapat dicampurkan dengan bahan apapun seperti buah terung belanda. Metode penelitian yang dilakukan pada penelitian ini merupakan metode eksperimen dengan analisis deskriptif dan menggunakan uji organoleptik yaitu memakai sensori atau indra manusia untuk mengetahui daya penerimaan terhadap kualitas produk. Menggunakan 20 panelis terlatih untuk menilai rasa, tekstur, penampilan, aroma, kesesuian dan keseimbangan pada produk. Metode lainnya yang dilakukan pada penelitian ini adalah metode survei dengan menggunakan instrumen kuisoner untuk mengukur prioritas rasa, tekstur, penampilan, aroma, kesesuaian dan keseimbangan produk. Hasil penelitian menunjukan bahwa buah terung belanda dapat dijadikan bahan dalam pembuatan koktail/ Cocktails are alcoholic drinks mixed with liqueurs or other flavourful ingredients. The term cocktail gradually refers to almost any alcoholic beverage. Today, cocktails are revolutionized by adding flavourings such as liqueur, fruit juice, sugar, honey, water, ice, carbonated drinks, milk, cream milk, spices, bitters, and so on tamarillo is a fruit that originates from Indonesia and has a unique taste to be processed into a drink. This study aims to prove that cocktails can be mixed with any ingredients such as tamarillo. The research method used in this study is an experimental method with descriptive analysis and uses organoleptic tests, namely using sensory or human senses to determine the acceptance of product quality. Using 20 trained panellists to assess the taste, texture, appearance, aroma, suitability and balance of the product. Another method used in this study is a survey method using a questionnaire instrument to measure the priority of taste, texture, appearance, aroma, suitability and product balance. The results showed that tamarillo can be used as an ingredient in making cocktails.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sunoto, AndrewNIM00000020037andrew.sunoto28@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorThen, JulitaNIDN0318079205julita.then@uph.edu
Uncontrolled Keywords: cocktail ; tamarillo ; alcohol
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 18039 not found.
Date Deposited: 26 Feb 2021 03:16
Last Modified: 03 Mar 2021 00:52
URI: http://repository.uph.edu/id/eprint/24396

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