Penggunaan gori sebagai bahan dasar abon nabati

Anggi, Anggi (2021) Penggunaan gori sebagai bahan dasar abon nabati. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Abon merupakan salah satu bentuk pengolahan daging yang dikenal luas oleh masyarakat yang dapat dinikmati oleh segala usia yaitu dari anak-anak hingga orang dewasa. Umumnya masyarakat lebih mengenal Abon berbahan dasar hewani, namun pada dasarnya tidak semua orang dapat mengkonsumsi pangan hewani, seperti kaum vegetarian yang tidak mengkonsumsi makanan hewani seperti daging, unggas dan ikan. Salah satu cara agar semua orang dapat mengkonsumsi abon yaitu dengan mengganti bahan baku hewani dengan bahan baku nabati salah satunya yaitu dengan Gori. Gori banyak sekali tumbuh dan ditanam hampir di seluruh Indonesia, gori merupakan bahan baku yang melimpah sehingga dapat memenuhi kebutuhan gizi masyarakat. Namun pada saat sekarang ini gori belum digunakan secara optimal karena masyarakat hanya mengolahnya sebagai masakan sayur, padahal gori dapat dikelola dan semakin dikembangkan dalam variasi olahan. Dalam penelitian dan pengembangan ini dilakukan pembuatan abon nabati dengan menggunakan bahan dasar gori secara mudah dan menghasilkan tekstur dan rasa seperti abon hewani. Metode penelitian yang digunakan dalam penelitian ini adalah eksploratori. Populasi dalam penelitian ini adalah dosen dan mahasiswamahasiswi Program Studi Pengelolaan Perhotelan Fakultas Pariwisata Pelita Harapan. Variasi abon gori original dan pedas merupakan sampel pada penelitian ini. Menggunakan uji organoleptik yaitu uji hedonik, uji mutu hedonik dan uji mean oleh panelis untuk melihat kesukaan dan mutu produk dari rasa, warna, aroma dan tekstur. Dari hasil analisis data dapat dinyatakan bahwa abon gori dapat diterima masyarakat dengan baik. / Abon is a form of meat processing that is widely known by the public that can be enjoyed by all ages, from children to adults. Generally, people are more familiar with animal-based shredded meat, but not everyone can consume animal-based food, such as vegetarians who do not consume animal foods such as meat, poultry and fish. One way that everyone can consume abon is by replacing animal-base raw materials with vegetable raw materials, one of which is Gori or young jackfruit. Gori or young jackfruit is grown and grown in almost all parts of Indonesia, and young jackfruit is an abundant raw material that can meet the nutritional needs of the community. However, at this time young jackfruit has not been used optimally because people only process it as a vegetable dish, even though young jackfruit can be managed and increasingly developed in a variety of preparations. In this research and development, vegetable abon making is carried out using the basic ingredients of young jackfruit easily and produces the texture and taste of abon in general. The research method used in this research is exploratory. The population in this study were lecturers and students of the Pelita Harapan Tourism Management Study Program. Variations of the original and spicy Gori were the samples in this study. Using the organoleptic test, namely the hedonic test, the hedonic quality test and the mean test by the panelists to see the preferences and quality of the product from taste, color, aroma and texture. From the results of data analysis, it can be stated that the young jackfruit abon can be well-accepted by the community. Kata kunci: Abon, Nabati, Gori / Key words: Abon, Vegetable, Young jackfruit

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Anggi, AnggiNIM01541170103anggisentosa@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorMaleachi, SandraNIDN0305107301UNSPECIFIED
Uncontrolled Keywords: abon; nabati; gori
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 11794 not found.
Date Deposited: 28 Feb 2021 09:10
Last Modified: 28 Feb 2021 09:12
URI: http://repository.uph.edu/id/eprint/24767

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