Pemanfaatan umbi keladi dan tempe dalam pembuatan nasi jinggo

Nathanniel, Fiorentine Gabriel (2021) Pemanfaatan umbi keladi dan tempe dalam pembuatan nasi jinggo. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Penelitian ini bertujuan untuk mengetahui kualitas dan kesukaan masyarakat dari nasi jinggo dengan bahan baku umbi keladi dan tempe. Penelitian ini dilakukan dengan bahan baku umbi keladi dan tempe dikarenakan umbi keladi dan tempe memiliki unsur kesehatan yang cukup baik. Dari tempe sendiri pun dikatakan dapat menggantikan daging dari segi harga dan kandungan kesehatan di dalamnya. Dengan penelitian nasi jinggo yang beberapa lauk telah diganti menggunakan umbi keladi dan tempe dapat dikonsumsi oleh seorang vegetarian. Pemilihan sampel dalam penelitian ini menggunakan non probability sampling dengan metode sampling kemudahan (convenience sampling). Hasil penelitian menunjukkan bahwa nilai kualitas dan nilai kesukaan masyarakat (panelis) terhadap nasi jinggo dengan bahan baku umbi keladi dan tempe dinyatakan sangat baik untuk kualitas dan sangat suka untuk kesukaan./ This study aims to determine the quality and preferences of the people of jinggo rice with taro and fermented soybean cake as raw materials. This research was conducted with the raw materials of taro tubers and fermented soybean cake because taro tubers and tempeh have fairly good health elements. From fermented soybean cake itself, it is said to be able to replace meat in terms of price and health content in it. With the research of jinggo rice, which several side dishes have been replaced using taro tubers and fermented soybean cake can be consumed by a vegetarian. The sample selection in this study used non-probability sampling with convenience sampling methods. The results showed that the value of the quality and the value of the community (panelists) 's favorite value of jinggo rice with taro and fermented soybean cake as raw material was declared very good for quality and very fond of liking.

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