Karya kompetensi profesi substitusi ekstrak buah kesemek tiongkok terhadap air pada pengolahan bakmi = Substitution of chinese persimmon fruit extract to water in noodle management

Margamu, Phoenix Putri (2021) Karya kompetensi profesi substitusi ekstrak buah kesemek tiongkok terhadap air pada pengolahan bakmi = Substitution of chinese persimmon fruit extract to water in noodle management. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pariwisata merupakan Industri yang pesat di Indonesia. Dengan adanya pengembangan kuliner bisa menjadi penunjang dalam pariwisata. Kuliner didefinisikan sebagai pengolahan bahan pangan dengan menambahkan kreativitas pada suatu makanan. Kuliner Indonesia terus berkembang seiring kemajuan teknologi diberbagai bidang. Salah satu contoh makanan yang populer di Indonesia adalah bakmi. Peneliti memilih bakmi dikarenakan bakmi merupakan makanan yang populer selain itu bakmi juga memiliki rasa yang enak, harga yang cukup terjangkau, dan juga praktis. Ada berbagai olahan makanan produk bakmi yang terserbar di Indonesia, seperti bakmi sayur dan buah. Peneliti memilih melakukan kegiatan olahan bakmi dan buah karena bakmi buah masih lebih sedikit diminati dibandingkan bakmi sayur. Kegiatan olahan makanan dilaksanakan untuk meningkatkan nilai tambah dari hasil olahan produk mi dan buah, olahan tersebut adalah bakmi buah. Buah yang dipakai dalam penelitian ini adalah buah Kesemek Tiongkok. Salah satu kegiatan impor di Indonesia adalah impor buah. Buah Kesemek Tiongkok dipilih karena buah ini cocok dipadukan dengan bakmi dalam aspek rasa, warna, tekstur, dan aroma. Pengolahan makanan menggunakan buah kesemek yang masih kurang membuat peneliti memiliki keinginan membuat penelitian menggunakan buah kesemek. Metode penelitian ini menggunakan metode eksperimen dengan mengabungkan ekstrak buah dengan adonan bakmi serta menggunakan uji organoleptik dengan menggunakan metode uji hedonik untuk mengetahui tingkat kesukaan dan menggunakan metode uji mutu hedonik untuk mengetahui kualitas mutu produk dari segi rasa, warna, aroma dan tekstur. Penelitian ini menggunakan kuisioner yang disebarkan kepada 23 panelis yang terdiri dari panelis ahli dan panelis terlatih untuk menilai kesiapan produk dari segala aspek. / Tourism is a rapid industry in Indonesia. with culinary development can be a support in tourism. Culinary is defined as the processing of foodstuffs by adding creativity to a food. Indonesian cuisine continues to grow as technology advances in various fields. One example of a popular food in Indonesia is noodles. The author chooses noodles because noodles are a popular food and the noodles also have a good taste, a fairly affordable price, and also practical. There are various processed foods of bakmi products scattered in Indonesia, such as vegetable and fruit noodles. The author chooses to do processed noodles and fruit activities because fruit noodles are still less in demand than vegetable noodles. Processed food activities are carried out to increase the added value of processed noodle and fruit products, the processed is fruit noodles. The fruit used in this study is the Fruit of Chinese Persimmon. One of the import activities in Indonesia is fruit imports. Chinese Persimmon fruit was chosen because it is suitable to be combined with noodles in terms of taste, color, texture and aroma. Food processing using persimmon fruit that is still lacking makes the author have a desire to make research using persimmon fruit. This research method uses experiment method by connecting fruit extract with bakmi dough and using organoleptic test using hedonic test method to find out the favorite level and use hedonic quality test method to know the quality of product quality in terms of taste, color, aroma and texture. This study used questionnaires distributed to 23 panelist consisting of expert panelists and trained panelists to assess product readiness from all aspects.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Margamu, Phoenix PutriNIM01541170140margamuphoenix@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSianipar, RosiannaNIDN0305126501rosianna.sianipar@uph.edu
Uncontrolled Keywords: buah; kesemek tiongkok; bakmi
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 11647 not found.
Date Deposited: 01 Mar 2021 02:15
Last Modified: 22 Mar 2021 03:12
URI: http://repository.uph.edu/id/eprint/24834

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