Bela, Fedela (2021) Pemanfaatan chickpeas sebagai substitusi daging dalam pembuatan bakso. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Bakso merupakan salah satu jenis makanan yang populer dan menjadi favorit di kalangan masyarakat Indonesia. Akan tetapi, tidak semua masyarakat seperti kelompok masyarakat vegetarian dapat menikmati bakso yang terbuat dari daging, sehingga memotivasi penulis untuk menciptakan bakso dari Chickpeas. Tujuan dari penelitian ini adalah untuk mengetahui kualitas dan daya terima masyarakat terhadap bakso Chickpeas dari aspek rasa, aroma, tekstur, dan warna. Penelitian ini merupakan penelitian eksperimen dan menggunakan teknik non-probability sampling, yang membutuhkan 35 orang sampel untuk uji organoleptik. Penelitian ini membuktikan bahwa Chickpeas dapat diolah menjadi bakso dan disukai oleh masyarakat. Kata kunci: Bakso; Chickpeas/Abstract Bakso is one type of food that is popular and is a favorite among Indonesian people. However, not all people, such as vegetarian community groups, can enjoy meatballs made from meat, thus motivating the author to create meatballs from Chickpeas. The purpose of this study was to see the quality and acceptance of the Chickpeas meatball from the aspects of taste, aroma, texture, and color. This research is an experimental study and uses a non-probability sampling technique, which requires 35 samples for organoleptic testing. This research proves that Chickpeas can be processed into meatballs and services by the community. Keywords : Meatballs ; Chickpeas
| Item Type: | Thesis (Bachelor) | ||||||||
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| Uncontrolled Keywords: | Bakso; Chickpeas; Meatballs; Chickpeas | ||||||||
| 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 |
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| Depositing User: | Users 13334 not found. | ||||||||
| Date Deposited: | 04 Mar 2021 00:26 | ||||||||
| Last Modified: | 24 Feb 2022 00:35 | ||||||||
| URI: | http://repository.uph.edu/id/eprint/26698 |
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