Seminar hasi rancangan buku resep 15makanan khas kota wali Cirebon

Febrian, Harrel (2021) Seminar hasi rancangan buku resep 15makanan khas kota wali Cirebon. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Di masa sekarang ini dimana Indonesia terkena wabah pandemic covid-19 yang membuat sebagian besar kegiatan dilakukan dari rumah saja. Namun kebutuhan pangan merupakan yang hal harus dipenuhi tiap manusia, oleh sebab itu penyedia makanan dan minuman akan selalu dibutuhkan. Bedasarkan data BPS mengenai PDB khususnya sektor penyedia makanan dan minuman terjadi penurunan yang besar dari kuartal pertama dan kedua di tahun 2020, hal tersebut menandakan menurun pendapatan pelaku penyedia makan minum. Penulis melihat adanya peluang dalam membantu pelaku penyedia makan minum dalam memberikan inovasi serta mengangkat kuliner khas Cirebon. Upaya yang dilakukan penulis adalah membuat Rancangan Buku Resep 15 Makanan Khas Kota Cirebon. Pemilihan kuliner Cirebon dikarenakan kuliner Cirebon memiliki potensi yang besar kedepannya serta tingkat kunjungan domestik dari tahun 2016-2019 terus bertumbuh. Rancangan buku resep ini juga diharapkan dapat mengobati rasa rindu masyarakat Indonesia dengan kuliner khas Cirebon di karenakan tidak bisa ke Cirebon karena peraturan pembatasan wilayah. Penulis juga berharap agar rancangan buku resep ini dapat menarik minat masyarakat untuk datang ke Cirebon agar dapat merasakan kuliner, budaya, dan tempat wisata di Cirebon setelah pandemi ini berakhir. Adapun tujuan dari Rancangan buku resep ini yaitu menambah pengetahuan masyarakat Indonesia (khususnya penggemar kuliner) tentang panduan membuat makanan khas Cirebon, mempopulerkan makanan khas Cirebon sebagai kreasi masakan dirumah, memberikan inovasi baru kepada pelaku usaha penyedia makan dan minum, dan memberikan kemudahan bagi masyarakat yang rindu dan ingin mencoba kuliner khas Cirebon. Penulis memilih 15 makanan yang dan melakukan uji organoleptik yaitu hedonik dan uji kesukaan agar produk yang dihasilkan layak dikonsumsi pembaca. Hasil dari pembuatan rancangan buku resep ini adalah buku resep dengan 37 halaman yang berisikan paduan dari jumlah porsi, waktu, bahan, cara pembuatan, serta foto agar lebih menarik. Hasil keseluruhan buku resep sudah baik. /Nowadays, Indonesia is hit by the Covid-19 outbreak, which makes most activities carried out from home. However, the need for food is something that must be met by every human being, therefore food and beverage providers will always be needed. Based on BPS data regarding GDP, especially the food and beverage sector, which experienced a large decline from the first and second quarters of 2020, this shows a decline in food and drink providers. The author sees an opportunity in helping food providers in providing innovation and promoting Cirebon's signature culinary. The effort made by the author is to make a Recipe Book Design of 15 Typical Foods of Cirebon City. The choice of Cirebon culinary is because Cirebon culinary has great potential in the future and the level of domestic visits from 2016-2019 continues to grow. The design of this recipe book is also hoped to be able to treat the homesickness of the Indonesian people in a typical Cirebon fashion because they cannot go to Cirebon due to regional regulations. The author also hopes that the design of this recipe book can attract the public's interest to come to Cirebon so that they can experience the culinary, culture and tourist attractions in Cirebon after this pandemic ends. The purpose of the design of this recipe book is to increase the knowledge of the Indonesian people (especially culinary enthusiasts) about the guidelines for making Cirebon special food, to popularize Cirebon specialties as home cooking creations, to provide new innovations to business actors who provide food and drink, and provide benefits to people who miss and want to try culinary specialties of Cirebon. The author selects 15 foods and conducts organoleptic tests, namely hedonic and preference tests so that the products are fit for consumption. The result of making this recipe book design is a recipe book with 37 pages containing a combination of the number of servings, time, ingredients, methods, and photos to make it more interesting. The recipe book total results are good.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Febrian, HarrelNIM01541170169harrelfebrian8@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorGoeltom, VascoNIDN0321037801tvasco.goeltom@uph.edu
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 18200 not found.
Date Deposited: 03 Mar 2021 06:17
Last Modified: 03 Mar 2021 06:17
URI: http://repository.uph.edu/id/eprint/25360

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