Surjady, Stephanie and Wijanto, Yemima Joycelyn (2023) Pemanfaatan tahu sebagai bahan dasar pembuatan mi dengan cita rasa Thailand. Bachelor thesis, Universitas Pelita Harapan.
|
Text (Title)
Title.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (50kB) | Preview |
|
|
Text (Abstract)
Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (78kB) | Preview |
|
|
Text (ToC)
ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (156kB) | Preview |
|
|
Text (Chapter 1)
Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (127kB) | Preview |
|
![]() |
Text (Chapter 2)
Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (116kB) |
|
![]() |
Text (Chapter 3)
Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (102kB) |
|
![]() |
Text (Chapter 4)
Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (166kB) |
|
![]() |
Text (Chapter 5)
Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (78kB) |
|
|
Text (Bibliography)
Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (211kB) | Preview |
|
![]() |
Text (Appendices)
Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (465kB) |
Abstract
Proyek akhir yang berupa karya kompetensi profesi ini dibuat dengan tujuan untuk mengetahui manfaat dari tahu sebagai bahan dasar pembuatan mi dengan cita rasa Thailand. Tahu yang merupakan bahan baku makanan sudah biasa digunakan di Indonesia dan banyak masyarakat yang menyukai tahu saat ini, oleh karena itu inovasi pembuatan mide akan menggunakan bahan tahu sebagai bahan dasar. Jenis penelitian yang digunakan adalah penelitian dan pengembangan dalam suatu produk yang disebut dengan research and development. Metode penentuan sampel adalah dengan menggunakan non-probability sampling dengan teknik purposive sampling. Metode pengumpulan data melalui angket. Hasil penelitian menunjukkan bahwa setelah melakukan proses pembuatan mi, ternyata tahu dapat dijadikan bahan utama dalam proses pembuatan mi, selain itu mi yang berbahan dasar tahu disukai oleh konsumen karena memiiliki cita tasa yang unik dan menarik./This final project in the form of professional competency work was made with the aim of knowing the benefits of tofu as a basic ingredient for making noodles with Thai flavors. Tofu, which is a food ingredient, is commonly used in Indonesia and many people like tofu at this time, therefore the innovation for making mide will use tofu as a basic ingredient. The type of research used is research and development in a product called research and development. The method of determining the sample is by using non-probability sampling with purposive sampling technique. The data collection method is through a questionnaire. The results showed that after carrying out the noodle-making process, it turned out that tofu could be used as the main ingredient in the noodle-making process, besides that, noodles made from tofu were liked by consumers because they had a unique and interesting taste.
Item Type: | Thesis (Bachelor) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
Creators: |
|
|||||||||
Contributors: |
|
|||||||||
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 |
|||||||||
Depositing User: | Stephanie Surjady | |||||||||
Date Deposited: | 30 Jan 2023 04:54 | |||||||||
Last Modified: | 30 Jan 2023 04:54 | |||||||||
URI: | http://repository.uph.edu/id/eprint/53357 |
Actions (login required)
![]() |
View Item |