Seminar Hasil Pemanfaatan Quinoa Sebagai Bahan Substitusi Tepung Terigu Pada Muffin

Beguiristen, Felicia Evelyn (2022) Seminar Hasil Pemanfaatan Quinoa Sebagai Bahan Substitusi Tepung Terigu Pada Muffin. Bachelor thesis, UNIVERSITAS PELITA HARAPAN.

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Abstract

Sehat berawal dari kebiasaan yang dapat dilakukan dan mulai diterapkan dengan baik dengan menerapkan beberapa pola hidup bersih salah satunya adalah dengan memperhatikan setiap jenis makanan yang dikonsumsi oleh tubuh. Produk olahan yang sangat digemari oleh orang-orang di Indonesia ialah produk kue dan roti karena dianggap merupakan makanan yang mudah untuk dijangkau dan dikonsumsi. Menurut Data Survei Sosial Ekonomi Nasional, konsumsi makanan siap saji komoditi kue setiap tahunnya terus mengalami perkembangan dan saalah satu produk kue tersebut ialah kue muffin. Tepung terigu dikatakan dapat memberikan efek yang negatif pada kesehatan sehingga perlu diatasi. Dalam penelitian ini akan diubah komposisi tepung terigu yang ada diubah menjadi penggunaan quinoa yang akan diolah menjadi produk muffin. Terdiri dari metode penelitian yang digunakan adalah Research and Development dengan menggunakan Purposive Sampling sebagai metode pengumpulan sample. Sample didapatkan dari 56 orang. Penelitian yang dilakukan akan diuraikan dalam kegiatan seminar hasil dengan tujuan untuk dapat memberikan paparan dan menjelaskan hasil dari penelitian dan juga untuk mendapatkan umpan baik dari para reviewer untuk penyempurnaan hasil penelitian. Simpulan rekomendasi yang didapatkan adalah berupa dapat mengundang mahasiswa dari pihak luar kampus untuk ikut serta dalam seminar produk hasil tersebut. Kata Kunci: Quinoa, Muffin, Tepung Terigu, Sehat, Seminar / Healthy starts from a habits that can be applied properly by implementing several clean lifestyle , one of that is to paying attention to each type of food that consumed by the body. Processed products that are very popular in Indonesia is any kind of cakes and bread products because that kind of food considered as a foods that are easy to reach and consume. According to the National Socio-Economic Survey Data, the consumption of ready- to-eat food for cake commodities continues to develop every year and one of that cake products is muffin. Wheat flour is known have a negative effect on health so it needs to be overcome. In this research, the composition of wheat flour will be substitute to quinoa into a muffin cake products. Consists of the research method used is Research and Development and using Purposive Sampling as a sample collection method. Samples were obtained from 56 people. The research carried out will be described in a results seminar with the aim of being able to provide and explain about the results of the research and also get a good feedback from any reviewers to improve the research results. The conclusions of the recommendations obtained are in the form of being able to invite any students from outside the campus to participate in the seminar on these products. Keywords: Quinoa, Muffin, Wheat Flour, Healthy, Seminar

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Beguiristen, Felicia EvelynNIM01541180126feliciabeguiristen@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorJuliana, JulianaNIDN20160018UNSPECIFIED
Uncontrolled Keywords: quinoa ;muffin ; tepung terigu ; sehat ; seminar
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 22379 not found.
Date Deposited: 10 Feb 2022 07:37
Last Modified: 03 Mar 2022 02:23
URI: http://repository.uph.edu/id/eprint/45533

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