Buku resep olahan kopi dengan aneka rempah Nusantara

Laird, Harbert and Tanri, Jeremiah (2022) Buku resep olahan kopi dengan aneka rempah Nusantara. Bachelor thesis, Universitas Pelita Harapan.

[img]
Preview
Text (Title)
Cover_Harbert Laird_01541180201.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (226kB) | Preview
[img]
Preview
Text (Abstrak)
Abstrak.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (368kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (277kB) | Preview
[img]
Preview
Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (257kB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (3MB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (223kB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (190kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (367kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)

Abstract

Tren bisnis minuman saat ini sedang diramaikan dengan lahirnya berbagai produk olahan kopi yang disajikan dengan varian campuran tambahan lain yang dijadikan sebagai identitas cita rasa kopi itu sendiri. Namun yang tidak bisa kita lupakan untuk membentuk suatu kopi adalah rempah-rempah. Kata "rempah-rempah" berasal dari kata Latin "spesies," yang berarti jenis tertentu. Nama tersebut mencerminkan fakta bahwa semua bagian tanaman telah dibudidayakan untuk aromatik, harum, pedas, atau sifat lain. Rempah-rempah juga dicari karena nilai cita rasa dan dapat dijadikan obat, sebagai antioksidan, dan sebagai antimikroba. Rempah-rempah tersedia dalam berbagai bentuk: segar, kering, atau beku; utuh, digiling, dihancurkan, dihaluskan, sebagai pasta, ekstrak, atau cairan. Setiap bentuk memiliki kualitas dan kekurangannya masing-masing. Bentuk yang dipilih oleh perancang produk makanan akan tergantung pada aplikasi spesifik, parameter pemrosesan, dan umur dalam proses penyimpanan sebelum disajikan menjadi produksi olahan kopi. Rempah-rempah adalah bahan pembangun rasa dalam aplikasi minuman dan makanan. Hasil yang telah penulis lakukan menyatakan bahwa Olahan Kopi dengan Aneka Rempah Nusantara, merupakan sebuah buku resep yang dapat digunakan membuat Olahan Kopi dengan Aneka Rempah Nusantara dengan mudah dan cepat dikarenakan di dalam Buku Resep Olahan Kopi dengan Aneka Rempah Nusantara ini telah dicantumkan cara pembuatan yang mudah untuk dipahami, dan melalui Buku Resep “Olahan Kopi dengan Aneka Rempah Nusantara” ini dapat membuka peluang usaha bagi para pembaca./ The trend of the beverage business is currently being enlivened by the birth of various processed coffee products which are served with other additional mixed variants that serve as the identity of the taste of the coffee itself. But what we cannot forget to form a coffee is the spices. The word "spice" comes from the Latin word "species," which means a certain kind. The name reflects the fact that all parts of the plant have been cultivated for their aromatic, fragrant, pungent, or other properties. Spices are also sought after for their taste and medicinal properties, as antioxidants, and as antimicrobials. Spices come in many forms: fresh, dried, or frozen; whole, ground, crushed, mashed, as a paste, extract, or liquid. Each form has its own qualities and drawbacks. The form chosen by the food product designer will depend on the specific application, processing parameters, and age in the storage process prior to serving into coffee production. Spices are flavor-building ingredients in beverage and food applications. The results that the author has done state that Processed Coffee with Assorted Spices of the Archipelago, is a recipe book that can be used to make Processed Coffee with Assorted Spices of the Archipelago easily and quickly because in the Recipe Book of Processed Coffee with Assorted Spices of the Archipelago it has included an easy way of making to be understood, and through this "Coffee Processed with Various Spices Archipelago" Recipe Book, it can open up business opportunities for readers.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Laird, HarbertNIM01541180201harbert.loird@gmail.com
Tanri, JeremiahNIM01541180119jeremiahsuryawan.jj@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
ContributorSianipar, RosiannaNIDN0305126501rosianna.sianipar@uph.edu
Uncontrolled Keywords: Rempah-rempah; olahan kopi; Nusantara
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 19290 not found.
Date Deposited: 13 Feb 2022 13:57
Last Modified: 03 Mar 2022 04:02
URI: http://repository.uph.edu/id/eprint/46013

Actions (login required)

View Item View Item