Laporan seminar hasil inovasi produk kaki naga menggunakan semangka sebagai bahan dasar pengganti daging ayam

Setiadi, Steven (2022) Laporan seminar hasil inovasi produk kaki naga menggunakan semangka sebagai bahan dasar pengganti daging ayam. Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (Title) Revisi_Cover_Steven Setiadi_01541180185.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (56kB) | Preview
Preview	Text (Abstract) Abstract.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (197kB) | Preview
Preview	Text (ToC) ToC.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (631kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (745kB) | Preview
	Text (Chapter2) Chapter2.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (430kB)
	Text (Chapter3) Chapter3.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (431kB)
	Text (Chapter4) Chapter4.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (198kB)
	Text (Chapter5) Chapter5.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (130kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (359kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Kegiatan seminar ini dilakukan untuk memprentasikan hasil penelitian inovasi produk kaki naga menggunakan semangka sebagai bahan dasar pengganti daging ayam. Penelitian ini dilakukan menggunakan metode uji organoleptik. Pengumpulan data dilakukan dengan menggunakan instrumen kuesioner online melalui Google Forms. Panelis terlatih yang membantu menilai inovasi produk merupakan staff dari The Westin Jakarta Hotel yang masih aktif di bidang kuliner hingga saat ini. Teknik pengumpulan sampel menggunakan purposive sampling dengan didapatkan sebanyak 12 panelis terlatih yang kemudian di analisa menggunakan program IBM Statistical Package for the Social Sciences (SPSS) versi ke 28. Hasil dari penelitian ini, menunjukan bahwa kualitas dari kaki naga berbahan dasar semangka tidak kalah dengan kaki naga berbahan dasar daging ayam setelah dinilai dari segi rasa, tekstur, warna, dan juga aroma oleh para panelis terlatih./This seminar activity was conducted to present the result of the product innovation research of the creation of kaki naga with the basic ingredient of watermelon substituting chicken meat. This research was conducted by using organoleptic testing method. Data was collected by using an online questionnaire instrument via Google Forms. Experts that contribute to give score to the product are from The Westin Jakarta Hotel which is still active in the culinary industry until today. Purposive sampling sample collecting technique was used in this research. 12 experts offered to help scoring the product innovation, which will then be analyzed by using the software IBM Statistical Package for the Social Sciences (SPSS) version 28. The result of this research shows that kaki naga made from watermelon have similar characteristics to kaki naga made from chicken meat when scored based on taste, texture, color, and scent.

Actions (login required)

View Item