Variasi lauk nasi jinggo dengan bahan baku umbi keladi dan tempe sebagai alternatif vegetarian

Andera, Alicia (2021) Variasi lauk nasi jinggo dengan bahan baku umbi keladi dan tempe sebagai alternatif vegetarian. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (671kB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (217kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (359kB) | Preview
[img]
Preview
Text (Chapter 1)
Chapter 1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (177kB) | Preview
[img] Text (Chapter 2)
Chapter 2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (360kB)
[img] Text (Chapter 3)
Chapter 3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (58kB)
[img] Text (Chapter 4)
Chapter 4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (524kB)
[img] Text (Chapter 5)
Chapter 5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (44kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (265kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)

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. Penelitian ini menggunakan metode penelitian eksperimen untuk menguji keefektifan sebuah produk. 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. This study uses experimental research methods to test the effectiveness of the product. 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."

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Andera, AliciaNIM01541170070aliciaanderaaa@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHubner, Ira BrunchildaNIDN0327026601ira.hubner@uph.edu
Uncontrolled Keywords: nasi jinggo; umbi keladi; tempe
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 17997 not found.
Date Deposited: 02 Mar 2021 01:26
Last Modified: 02 Mar 2021 01:26
URI: http://repository.uph.edu/id/eprint/25817

Actions (login required)

View Item View Item