Olahan makanan dan minuman berbahan dasar buah tampoi = Processed Foods and Beverages Made from Tampoi Fruit

Yohanes, Adrian Gumilang and Devita, Bella (2021) Olahan makanan dan minuman berbahan dasar buah tampoi = Processed Foods and Beverages Made from Tampoi Fruit. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tampoi atau tampui (Baccaurea macrocarpa) merupakan tumbuhan endemik yang tersebar di Kalimantan, Sumatera dan Semenanjung Malaya. Buah ini merupakan buah langka yang memiliki rasa manis dan asam. Buah Tampoi memiliki kandungan antioksidan yang tinggi yang dapat melindungi sel-sel tubuh dari kerusakan akibat radikal bebas. Saat ini pemanfaatan buah Tampoi masih terbatas, masyarakat Kalimantan biasa mengolah buah Tampoi sebagai tuak atau langsung dimakan. Tujuan dari penelitian ini adalah (1) Memperkenalkan buah Tampoi dan manfaat buah Tampoi. (2) Menemukan cita rasa baru yang diciptakan dari buah Tampoi. (3) Penulis ingin meneliti apakah buah Tampoi dapat diolah menjadi olahan makanan. (4) Menjelaskan kepada masyarakat khususnya Masyarakat Kalimantan bahwa buah Tampoi dapat diolah menjadi bahan makanan serta olahan makanan. (6) Menaikan harga ekonomis buah Tampoi dengan tujuan meningkatkan taraf ekonomi masyarakat Kalimantan (5) Meningkatkan minat masyarakat untuk membudidayakan buah Tampoi dan membuat olahan lebih lanjut dari buah Tampoi. Oleh karena itu untuk mendukung tujuan tersebut penelitian produk akan dilakukan dengan metode deskriptif, kuantitatif dengan melakukan uji panelis sehingga produk yang dihasilkan memiliki standart yang baik. Produk yang dibuat dari olahan buah Tampui antara lain adalah Cookies, Keripik Kulit Tampoi, Keripik Buah Tampoi, Mie Tampoi, Selai Tampoi, Sirup Tampoi, Sorbet Tampoi dan Seduhan Biji Tampoi. Berdasarkan hasil penelitian dengan hasil penelitian sebanyak 8 produk yang meliputi makanan pembuka, makanan utama, makanan penutup, dan minuman penulis berharap pembaca dapat menemukan potensi besar terhadap buah Tampoi. / Tampoi or Tampui (baccaurea macrocarpa) is a widespread endemic plant in kalimantan. This fruit is a rare fruit with a sweet and sour taste. At present, the use of tampoi fruit is scarce, people of kalimantan usually prepare tampoi fruit as tuak or directly eat it. The purpose of this study is (1) Introducing the Tampoi fruit and the benefits of the Tampoi fruit. (2) Discovering new flavors created from Tampoi fruit. (3) The author wants to examine whether Tampoi fruit can be processed into processed foods. (4) Explaining to the community, especially the people of Kalimantan that Tampoi fruit can be processed into food ingredients and processed foods. (6) Increasing the economic price of Tampoi fruit with the aim of increasing the economic level of the people of Kalimantan (5) Increasing public interest in cultivating Tampoi fruit and making it more processed continued from fruit Tampoi. Therefore, to support this goal, product research will be carried out using descriptive, quantitative methods by conducting panelist tests so that the resulting product has a good standard. Products made from processed Tampui fruit include Cookies, Tampoi Skin Chips, Tampoi Fruit Chips, Tampoi Noodles, Tampoi Jam, Tampoi Syrup, Tampoi Sorbet and Tampoi Seeds Steeping. Based on the results of the study, Tampoi fruit. Based on the results with the results of the study as many as 8 products which include appetizers, main dishes, desserts, and drinks, the author hopes that readers can discover the great potential of Tampoi fruit.

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