Wijanto, Yemima Joycelyn and Surjady, Stephanie (2023) Pemanfaatan tahu sebagai bahan dasar pembuatan mi dengan cita rasa Thailand. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Dalam era globalisasi, persaingan perdagangan segala jenis produk semakin ketat. Peningkatan persaingan ini tidak terkecuali juga terjadi pada produk pangan. Persaingan produk ini pada dasarnya tidak hanya dipengaruhi oleh harga saja, melainkan pengembangan produk dalam segi subtitusi bahan baku juga memiliki daya tarik tersendiri. Sehingga, apabila produsen makanan tidak melakukan adanya inovasi melalui pengembangan produk kemungkinan perusahaan tidak dapat menghadapi lingkunganyang dinamis. Salah satu produk pangan yang memiliki eksistensi tinggi adalah mi. Mi mempunyai bahan dasar berupa tepung terigu yang berasal dari tanaman gandum, sehingga mi dapat digunakan sebagai produk alternatif pengganti nasi karena mi mengandung karbohidrat tinggi seperti dengan nasi. Sebagai makanan yang memiliki eksistensi tinggi, mi dapat dikembangkan dengan memanfaatkan bahan baku lain. Salah satu bahan baku baru yang dapat dijadikan inovasi pengembangan produk mi adalah tahu.Pembuatan mi dengan bahan dasar tahu dapat meghasilkan tekstur dan penampilan yang baik. Melalui uji organoleptik mi ini juga disukai dan dapat diterima oleh masayarakat. Sehingga, tahu dapat dijadikan sebagai inovasi bahan dasar pembuatan mi dan cocok untuk dipadukan dengan berbagai macam olahan bumbu. Mi dari tahu juga cocok dipadukan dengan bermacam bumbu, salah satunya adalah bumbu khas Thailand. Saat inimasakan Thailand telah mampu merambah dunia, tidak hanya di Indonesia, masakan khasnegara gajah putih ini mulai disukai banyak orang. Berdasarkan hasil dari uji panelis mi dari tahu dengan cita rasa Thailand ini dapat diterima baik oleh masyarakat. Hal ini dikarenakan cita rasanya yang mirip dengan makanan khas Indonesia/In the era of globalization, trade competition for all types of products is getting tighter. This increase in competition is no exception in food products. This product competition is basically not only influenced by price, but product development in terms of substitution of raw materials also has its own charm. So, if food producers do not innovate through product development, it is likely thatthe company will not be able to face a dynamic environment. One of the food products that has a high existence is noodles. Noodles have a basic ingredient in the form of wheat flour which comes from wheat plants, so noodles can be used asan alternative product to replace rice because noodles contain high carbohydrates like rice. As a food that has a high existence, noodles can be developed by utilizing other raw materials. One of the new raw materials that can be used as an innovation in noodle product development is tofu. Making noodles with tofu base ingredients can produce a good texture and appearance. Through organoleptic tests, these noodles are also liked and accepted by the community. Thus, tofu can be used as an innovative ingredient for making noodles and is suitable for combining with various kinds of processed spices. Noodles from tofu also go well with a variety of spices, one of which is a typical Thai seasoning. Currently Thai cuisine has been able to penetrate the world, not only in Indonesia, the special cuisine of this white elephant country is starting to be liked by many people. Based on the results of the panelist test, noodles from tofu with a Thai taste are well received by the community. This is because the taste is similar to typical Indonesian food.
| Item Type: | Thesis (Bachelor) | |||||||||
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| Uncontrolled Keywords: | tahu; mi; cita rasa; Thailand | |||||||||
| 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 |
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| Depositing User: | Yemima Joycelyn Wijanto | |||||||||
| Date Deposited: | 30 Jan 2023 04:52 | |||||||||
| Last Modified: | 24 Feb 2023 06:17 | |||||||||
| URI: | http://repository.uph.edu/id/eprint/53355 |
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