Seminar hasil rancangan buku resep aneka hidangan olahan sosis nabati

Vincent, Vivian (2022) Seminar hasil rancangan buku resep aneka hidangan olahan sosis nabati. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sosis adalah produk olahan yang sebagian besar menggunakan daging yang dibuat dengan teknik dihaluskan dan dibentuk dengan cara adonan campuran dimasukkan ke dalam selongsong sosis. Namun, sosis juga dapat diolah menggunakan bahan pangan nabati yang merupakan bahan pangan organik yang dihasilkan oleh tumbuhan. Dalam pembuatan sosis nabati menggunakan bahan pangan seperti sayur-sayuran, kacang-kacangan, dan serealia. Dengan adanya seminar hasil, bertujuan untuk menampilkan dan memberikan informasi mengenai rancangan buku yang telah berhasil dibuat agar dapat diberikan umpan balik berupa saran dan masukan terkait hasil dari rancangan buku resep. Hasil dari seminar hasil yang telah dilaksanakan melakukan beberapa perbaikan pada bagian latar belakang, tujuan, target market, dan referensi pada daftar pustaka. Serta kesimpulan dari berjalannya seminar hasil ini adalah peserta akan melakukan perbaikan dari saran dan masukan yang telah diberikan oleh para dosen reviewer sehingga dapat melakukan sidang tugas akhir / Sausage is a processed product that mostly uses meat made by mashing and shaped by mixing the mixture into a sausage casing. However, sausages can also be processed using plant-based foodstuffs which are organic food ingredients produced by plants. In the manufacture of vegetable sausages using food ingredients such as vegetables, nuts, and cereals. With the results seminar, it aims to display and provide information about the design of the book that has been successfully made so that feedback can be given in the form of suggestions and input related to the results of the recipe book design. The results of the seminar results that have been carried out have made several improvements to the background, objectives, target market, and references in the bibliography. And the conclusion of this seminar is that the participants will make improvements from the suggestions and inputs given by the reviewer lecturers so that they can conduct the final trial.

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