Penelitian Produk Mie Berbahan Dasar Tepung Jamur Tiram

Syamsudin, Dimas and Halim, Edo Syaputra (2022) Penelitian Produk Mie Berbahan Dasar Tepung Jamur Tiram. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mie basah adalah bentuk olahan tepung terigu yang terkenal dan cocok untuk segala usia, dari anak-anak hingga orang dewasa. Umumnya orang mengenal mie yang terbuat dari tepung terigu, namun pada dasarnya tidak semua orang mau makan mie yang tinggi karbohidrat. Salah satu cara semua orang bisa makan mie adalah dengan mencampur tepung terigu dengan tepung yang lebih sehat, tepung jamur tiram. Banyak dibudidayakan di seluruh Indonesia, jamur tiram merupakan salah satu bahan dasar pangan dan memenuhi kebutuhan gizi masyarakat. Namun pemanfaatan jamur tiram saat ini belum maksimal karena hanya diolah menjadi masakan sayuran, padahal jamur tiram dapat dikelola dan semakin dikembangkan dalam varian olahan. Metode penelitian yang digunakan dalam penelitian ini adalah exploratory testing. Populasi dalam penelitian ini adalah restoran Duck King di Mandarin Oriental, Jakarta, dan mahasiswa Program Studi Manajemen Institut Pariwisata Pelita Harapan. Sampel dalam penelitian ini adalah mie jamur tiram tepung terigu protein tinggi dan varian mie jamur tiram tepung buatan sendiri. Menggunakan uji organoleptik yaitu uji mutu hedonik, uji hedonik dan uji rata-rata panelis, untuk melihat kesukaan rasa, warna, aroma dan tekstur serta mutu produk. Hal ini dapat dilihat dari hasil analisis data bahwa mie jamur tiram diterima dengan baik oleh semua masyarakat./Wet noodles are a well-known processed form of wheat flour suitable for all ages, from children to adults. The average person knows about noodles made with wheat flour, but basically not everyone wants to eat noodles that are high in carbs. One way everyone can eat noodles is by mixing wheat flour with a healthier flour, oyster mushroom flour. Widely grown throughout Indonesia, oyster mushrooms are one of the basic ingredients of food and meet the nutritional needs of the community. However, the utilization of oyster mushrooms is not currently maximized as it is only processed into vegetable dishes, although oyster mushrooms can be managed and increasingly developed in processed variants. The research method used in this study was exploratory testing. The subjects of this study were Duck King Restaurant at the Mandarin Oriental, Jakarta and students of the Management Studies Program at the Pelita Harapan Institute of Tourism. The samples in this study were high-protein wheat flour oyster noodles and variants of homemade flour oyster noodles. Use sensory tests, namely the Hedonic Quality Test, the Hedonic Test and the Panel Average Test, to look at preferences for taste, color, aroma and texture, as well as product quality. From the data analysis results, it can be seen that oyster mushroom noodles are very popular among all social classes.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Syamsudin, DimasNIM01541180241dimas.huang@yahoo.com
Halim, Edo SyaputraNIM01541180176edohalim88@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorBrian, ReaganNIDN0326018601reagan.brian@uph.edu
Thesis advisorUNSPECIFIEDUNSPECIFIEDUNSPECIFIED
Thesis advisorUNSPECIFIEDUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: Mie basah; Jamur tiram; Tepung jamur tiram
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 19305 not found.
Date Deposited: 13 Feb 2022 10:55
Last Modified: 13 Feb 2022 10:55
URI: http://repository.uph.edu/id/eprint/45935

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