Madeline, Madeline and Valerie, Nadya and Kilisya Tasmalia, Gracia (2023) Pemanfaatan biji nangka sebagai bahan utama pembuatan keripik, kefir, dan sherbet sebagai upaya diversifikasi pangan. Other thesis, Universitas Pelita Harapan.
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Abstract
Diversifikasi pangan dapat dilakukan dengan memanfaatkan limbah pangan sebagai bahan utama pengolahan produk. Salah satu limbah yang kurang dimanfaatkan adalahlimbah bagian dari buah yang tidak terpakai karena limbah yang tidak diolah tersebutdapat meningkatkan penumpukan limbah yang menyebabkan pencemaranlingkungan. Salah satunya adalah limbah biji nangka. Menurut Badan Pusat Statistik(BPS), hasil produksi tanaman buah nangka mencapai 906,514 ton pada tahun 2021. Penelitian ini dibuat dengan tujuan agar pembaca dapat mengetahui cara mengolahbiji nangka sebagai bahan utama pembuatan keripik, kefir, dan sherbet. Dalam menentukan sampel, peneliti menggunakan teknik purposive sampling dan convenience sampling. Metode pengelolaan data yang dipakai adalah metode uji mutuhedonik, dengancara observasi dan wawancara secara langsung melalui uji organoleptik terhadap para panelis terbatas sampai produk berhasil diverifikasi. Metode penelitian menggunakan metode eksperimen terhadap biji nangka melalui beberapa tahap percobaan hingga akhirnya menjadi olahan produk yang dapat dikonsumsi. Melalui uji coba pembuatan produk dan berdasarkan uji organoleptik terhadap panelis ahli, hasil dari penelitian ini adalah produk keripik biji nangka, sherbet biji nangka, dan kefir biji nangka./ Food diversification can be done by utilizing food waste as the main ingredient in product processing. Unutilized fruit waste is part of fruit that is untreated and can increase the accumulation of waste which leads to environmental pollution. One of the underutilezed is jackfruit seed waste. According to the Central Statistics Agency (BPS), jackfruit production will reach 906,514 tons in 2021.The aim of this research is to inform the readers how to process jackfruit seeds asthe main ingredient for making chips, kefir, and sherbet. In determining the sample, researchers used purposive sampling and convenience sampling techniques. While data management processed on hedonic quality test method, by means of directobservation and interviews through organoleptic tests on limited panelists until the product is successfully verified. The experimental method used on jackfruit seeds through several experimental stages until it finally becomes a processed product that can be consumed. Through product manufacturing trials and based on organoleptic tests on expert panelists, the verified results of this research are jackfruit seed chips, jackfruit seed sherbet, and jackfruit seed kefir.
Item Type: | Thesis (Other) | ||||||||||||
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Uncontrolled Keywords: | sisa makanan, biji nangka, organoleptik | ||||||||||||
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: | Madeline Madeline | ||||||||||||
Date Deposited: | 03 Feb 2023 05:29 | ||||||||||||
Last Modified: | 24 Feb 2023 05:06 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/53760 |
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