Seminar Hasil pengganti Rendang Daging dengan Bahan Dasar Tempe

Nathasya, Nathasya (2021) Seminar Hasil pengganti Rendang Daging dengan Bahan Dasar Tempe. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Penelitian ini adalah subtitusi dari daging yang digunakan dalam pembuatan rendang pada umumnya dengan menggunakan bahan dasar tempe. Seiring berjalannya waktu jumlah penduduk masyarakat di Indonesia kian meningkat mengakibatkan harga daging sapi dipasaran meningkat secara signifikan dikarenakan jumlah produksi dari daging sapi tersebut tidak seimbang dengan permintaan pembeli akan daging sapi, disamping itu bahan dasar tempe mudah ditemukan serta harga dipasaran relatif murah dan terjangkau bagi masyarakat disemua kalangan baik itu kalangan atas maupun kalangan menengah kebawah. Restoran pada umumnya menampilkan keunikannya tersendiri dengan tujuan untuk menarik perhatian bagi para pengunjungnya baik itu melalui menu masakan, hiburan, serta tampilan fisik yang lainnya. Terdapat beberapa restoran, diantaranya meliputi restoran khusus yang memiliki tema khusus serta menu sajian dengan cita rasa yang berbeda dengan restoran lainnya seperti contohnya restoran padang. Pembuatan rendang dengan bahan dasar tempe ini hampir sama seperti membuat rendang daging pada umumnya, hanya saja tempe tersebut harus dioalah terlebih dahulu dengan cara mengkukus tempe selama 15 sampai 20 menit setelah itu ditumbuk dan dicampur dengan garam, sagu, tepung terigu, dan kecap manis. Lalu dibentuk menyerupai rendang dan di panggang hingga tempe tersebut menghasilkan warna kuning kecoklatan seperti daging. Penelitian ini dilakukan dengan menggunakan metode organoleptik dengan tujuan untuk menghasilkan mutu hedonik dan hedonik, hasil dari mutu hedonik dan hedonik nantinya akan memberikan simpulan apakah bahan dasar tempe dapat digunakan sebagai subtitusi dalam pembuatan rendang. Mutu hedonik dan hedonik ini diteliti oleh 2 panelis ahli dan 23 panelis terlatih. Data yang telah dikumpulkan akan diolah secara statistik kuantitatif dengan menggunakan SPSS untuk menghasilkan nilai mean dan standard deviation, hasil ini akan mementukan apakah penelitian tersebut layak diterima masyarakat atau tidak / This research is a substitution of meat used in the manufacture of rendang in general using the basic ingredients of fermented soybean cakes. As time goes by, the population in Indonesia is increasing, resulting in the price of beef in the market increasing significantly because the amount of beef production is not balanced with the buyer’s demand for beef, besides that the basic ingredients of fermented soybean cakes are easy to find and the market price is relatively cheap and affordable for people in all both the upper class and the lower middle class.Restaurants generally display their own uniqueness with the aim of attracting the attention of their visitors, whether it be through the menu of cuisine, entertainment, and other physical appearances. There are several restaurants, including special restaurants that have special themes and menus with different flavors from other restaurants such as padang restaurant. The process of making rendang with the basic ingredients of fermented soybean cakes is almost the same as making meat rendang in general, only the fermented soybean cakes must be processed first by steaming the fermented soybean cakes for 15 to 20 minutes after which it is pounded and mixed with salt, sago, flour, and sweet soy sauce. Then it is shaped loke rendang and roasted until the fermented soybean cakes produces a brownish yellow color like meat. This research was conducted using organoleptic methods with the aim of producing hedonic and hedonic qualities, the result of hedonic qualities will later provide a conclusion whether the basic ingredients of fermented soybean cakes can be used as a substitute in making rendang. The hedonic and hedonic qualities were examined by 2 expert panelists and 23 trained panelists. The data that has been collected will be processed quantitatively by using SPSS to produce mean and standard deviation values, these results will determine whether the research is acceptable to the public or not.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Nathasya, NathasyaNIM01541170016nathasya08bs@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSitumorang, Jimmy Muller HasoloanNIDN0328117605UNSPECIFIED
Uncontrolled Keywords: Rendang Daging; Tempe; Restoran; Uji Organoleptik; Panelis; Beef Rendang; Fermented Soybean Cakes; Restaurant; Organoleptic Test; Panelist
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 19445 not found.
Date Deposited: 23 Aug 2021 08:09
Last Modified: 15 Mar 2022 07:11
URI: http://repository.uph.edu/id/eprint/42114

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