The process of sweet potato into a cream as a substitute for cream cheese in the making of cream cake = Proses pengolahan ubi jalar menjadi krim sebagai substitusi krim keju dalam pembuatan kue krim

Tan, Jeremy (2021) The process of sweet potato into a cream as a substitute for cream cheese in the making of cream cake = Proses pengolahan ubi jalar menjadi krim sebagai substitusi krim keju dalam pembuatan kue krim. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sweet potatoes are one of the high produced tubers in Indonesia, with its high productivity rate, there is a significant decrease in the use of sweet potatoes each year in Indonesia. Sweet potatoes are usually consumed by steaming, frying, or processing them into snacks or dessert. Cream cake is one of the well-known types of dessert popular of all ages, it is a type of cake usually consist of creamy filling made with cream cheese. This research was aimed to determine whether sweet potato can be processed into a cream as a substitute for cream cheese in the making of cream cake. This research will use an organoleptic test which consist of hedonic test to determine the level of liking from three different types of panelist and an anova test will be used to determine if there is a significant difference of liking towards the indicators given for the sweet potato cream cake.. The tests that are done by the researcher have showed a positive result that sweet potato can be processed as a cream and can acts as a substitute for cream cheese in the making of cream cake. This research comes with a suggestion to deepen the research regarding the nutritional facts and contents for the sweet potato cream and other benefits that can be gained from consuming the sweet potato cream. / Ubi jalar merupakan salah satu jenis umbi yang memiliki tingkat produksi yang tinggi di Indonesia, dengan tingkat produksi yang tinggi, terdapat penurunan yang signifikan terhadap penggunaan ubi jalar tiap tahunnya di Indonesia. Beberapa cara untuk mengolah ubi jalar adalah dengan cara dikukus, digoreng, dan diolah menjadi camilan maupun hidangan penutup. Kue krim merupakan salah satu hidangan penutup yang populer dari segala usia, Kue krim merupakan salah satu jenis kue yang biasanya terdiri dari isian krim berupa krim keju. Tujuan dari penelitian ini adalah untuk mengetahui apakah ubi jalar dapat mensubstitusi krim keju dalam pembuatan kue krim. Penelitian ini akan menggunakan organoleptik test berupa hedonik test untuk mengetahui tingkat kesukaan dari tiga jenis panelis yang berbeda beserta juga dengan uji anova untuk mengetahui apakah adanya perbedaan yang signifikan dalam tingkat kesukaan dari tiap panelis melalui beberapa indikator yang diberikan dalam menilai kue krim ubi jalar. Pengujiam yang telah dilakukan menunjukan hasil yang positif bahwa ubi jalar dapat diproses menjadi krim dan dapat mensubstitusi krim keju dalam pembuatan kue krim. Penelitian ini memiliki rekomendasi untuk kedepannya kepada penelitian berikutnya untuk melakukan uji kadar nutrisi terhadap krim ubi jalar beserta manfaat lain yang bisa didapatkan dari mengkonsumsi krim ubi jalar.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Tan, JeremyNIM01541170007jeremy.jetan.99@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorGoeltom, Vasco A.HNIDN0321037801vasco.goeltom@uph.edu
Uncontrolled Keywords: Sweet Potato; Cream Cheese; Substitution
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 12427 not found.
Date Deposited: 02 Mar 2021 01:53
Last Modified: 02 Mar 2021 01:53
URI: http://repository.uph.edu/id/eprint/25672

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