Penggunaan buah kemang dalam pembuatan minuman non alkohol

Sumantri, Nicolas Teja (2021) Penggunaan buah kemang dalam pembuatan minuman non alkohol. Diploma thesis, Universitas Pelita Harapan.

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Abstract

Buah kemang (Mangifera Caesia) buah langka yang belum banyak orang ketahui keberadaannya, buah kemang merupakan tanaman buah – buahan satu keluarga dengan mangga, mangga ini sangat jarang di temui, aroma yang tajam menusuk dengan rasa yang masam manis akan memiliki keunikan tersendiri. Buah kemang ini akan di olah menjadi minuman tanpa alkohol. Tentu banyak masyarakat yang kurang mengetahui tentang minuman tanpa alkohol dengan kategori minuman penyegar, karena di industri makanan tidak semaju dengan perkembangan industri makanan. Oleh karena itu, tujuan penelitian ini bertujuan untuk (1) Mempopulerkan buah kemang agar dapat di kenal oleh masyarakat umum agar buah kemang dapat di budidayakan, (2) Agar dapat membuktikan bahwa buah kemang bisa sebagai varian baru dalam dunia minuman non alkohol karena kemang memiliki aroma yang sangat khas./ Kemang fruit (Mangifera Caesia) is a rare fruit that not many people know about. Kemang fruit is a fruit plant that belongs to the same family as mango, this mango is very rare to find, a sharp pungent aroma with a sour sweet taste will have its own uniqueness. This kemang fruit will be processed into a non-alcoholic drink. Of course, many people do not know about non-alcoholic beverages in the category of refreshment drinks, because the food industry is not as advanced as the development of the food industry. Therefore, the purpose of this research is to (1) popularize the kemang fruit so that it can be recognized by the general public so that the kemang fruit can be cultivated, (2) in order to prove that the kemang fruit can be a new variant in the world of non-alcoholic beverages because kemang has very distinctive fragrance.

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