PEMANFAATAN WORTEL DAN DAUN GINSENG DALAM PEMBUATAN MOCKTAIL

Lourensya, Sherene and Herlinda, Herlinda (2022) PEMANFAATAN WORTEL DAN DAUN GINSENG DALAM PEMBUATAN MOCKTAIL. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Hidangan minuman sangat dinikmati oleh tamu hotel dan merupakan revenue hotel yang sangat berpotensi besar. Minuman yang dihidangkan oleh hotel adalah minuman mocktail dan cocktail. Melihat bahwa wortel dan daun ginseng yang biasanya hanya digunakan sebagai hidangan makanan dan pengobatan. Penelitian produk dengan menggunakan bahan dasar sayur menjadi hidangan minuman. Tujuanpenelitianprodukiniadalahagarditerimaolehmasyarakat dalamhidangan minuman mocktail. Dalam penelitian produk ini, menggunakan metode penelitiankuantitatif dengan dilakukannya uji organoleptik kepada panelis terbatas dan panelis konsumen. Uji organoleptik dilakukan untuk melihat kesukaan panelis terhadap mocktail berbahan dasar sayuran baik dari segi rasa, warna, tekstur, dan juga penampilan. Melalui uji mutu hedonik dan uji hedonik, maka dapat disimpulkan bahwa mocktail berbahan dasar wortel dan daun ginseng dapat diterima baik oleh masyarakat Sayuran wortel dan daun ginseng bisa dijadikan minuman mocktail yang berkualitas, memiliki rasa yang disukai, dan bermanfaat bagi konsumen./ Beverages are enjoyed by hotel guests and constitute hotel revenue with great potential. Drinks served by the hotel are mocktails and cocktails. Seeing that carrots and ginseng leaves are usually only used as a food dish and medicine. Product research using vegetable-based ingredients into beverage dishes. The purpose of this product research is to be accepted by the public in mocktail beverage dishes. In this product research, quantitative research methods were used by conducting organoleptic tests on limited panelists and consumer panelists. Organoleptic tests were conducted to see the panelists' preference for vegetable-based mocktails in termsof taste, color, texture, and appearance. Through hedonic quality tests and hedonic tests, it can be concluded that carrot and ginseng leaf-based mocktails are well received by the public Carrot and ginseng leaf vegetables can be made into mocktail drinks that are of high quality, have a preferred taste, and are beneficial to consumers.

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