Pemanfaatan tepung ubi jalar ungu dalam pembuatan pasta tortellini

Cindy, Cindy and Sukandar, Cindy Millenia and Putra, Hans Dhammika (2023) Pemanfaatan tepung ubi jalar ungu dalam pembuatan pasta tortellini. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pasta merupakan makanan khas Italia yang terbuat dari bahan dasar tepung Semolina yang berasal dari Gandum Durum. Gandum Durum memiliki tekstur butiran tepung yang kasar sehingga memberikan tekstur yang renyah dan kenyal pada pasta. Pada penelitian ini penulis membuat pasta segar yaitu Tortellini Ubi Jalar Ungu dengan memanfaatkan tepung ubi jalar ungu. Tepung ubi jalar ungu memiliki beberapa keunggulan dibandingkan dengan tepung lain yaitu lebih mudah didapatkan, mudah diolah, rendah lemak, dan memiliki manfaat bagi kesehatan tubuh. Tepung ubi jalar ungu memiliki potensi tinggi untuk dikembangkam dalam produk makanan seperti bakery and pastry. Metode penelitian yang digunakan dalam penelitian ini adalah metode analisis deskriptif. Data yang telah diuji dengan uji mean disederhanakan dalam bentuk tabel dan deskripsi dalam bentuk yang lebih teratur dan mudah dipahami. Analisis deskriptif menggambarkan suatu fakta dari objek penelitian. Penulis berhasil membuat Tortellini Ubi Jalar Ungu dengan konsentrasi terbaik dengan persentase 65% tepung ubi jalar ungu dari tepung yang seharusnya digunakan. Pada hasil penelitian diketahui rata-rata tertinggi nilai Tortellini Ubi Jalar Ungu pada uji hedonik terdapat pada aspek tampilan dengan nilai 4,73 dan pada uji mutu hedonik terdapat pada aspek tampilan dan rasa dengan nilai 4,69. Kata Kunci : Pasta, Tortellini, Ubi Jalar Ungu. / Pasta is a typical Italian food made from the basic ingredients of Semolina flour which comes from Durum Wheat. Durum Wheat has a coarse flour grain texture that gives pasta a crunchy and chewy texture. In this study the authors made fresh pasta, namely Sweet Potato Tortellini by utilizing sweet potato flour. Sweet potato flour has several advantages compared to other flours, which are easier to obtain, easy to process, low in fat, and has health benefits. Sweet potato flour has a high potential to be developed in food products such as bakery and pastry. The research method used in this research is a descriptive analysis method. The data that has been tested with the mean test is simplified in the form of tables and descriptions in a more orderly and easy-to-understand form. Descriptive analysis describes a fact from the research object. The author succeeded in making Sweet Potato Tortellini with the best concentration with a percentage of 65% sweet potato flour from the flour that should be used. The results showed that the highest average value of Sweet Potato Tortellini in the hedonic test was in the appearance aspect with a value of 4.73 and in the hedonic quality test was in the appearance and taste aspect with a value of 4.69. Keywords : Pasta, Tortellini, Sweet Potato.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Cindy, CindyNIM01541190026cindyyxf8@gmail.com
Sukandar, Cindy MilleniaNIM01541190054cindymillenia2015@gmail.com
Putra, Hans DhammikaNIM01541190199hp.hansputra@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSianipar, RosiannaNIDN0305126501rosianna.sianipar@uph.edu
Uncontrolled Keywords: pasta ; tortellini ; ubi jalar ungu
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: Cindy Cindy
Date Deposited: 02 Feb 2023 02:33
Last Modified: 23 Feb 2023 08:29
URI: http://repository.uph.edu/id/eprint/53675

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