Karya Kompetensi Profesi Rancangan Buku Resep: 10 Aneka Jenis Kreasi Dumpling

Lewinsky, Sylvia and Josephine, Josephine and Veren, Patricia (2023) Karya Kompetensi Profesi Rancangan Buku Resep: 10 Aneka Jenis Kreasi Dumpling. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Makanan atau masakan Indonesia sendiri banyak dipengaruhi oleh negara Cina. Salah satu makanan yang dibawa dari Cina ke Indonesia akibat dari adanya proses akulturasi adalah dim sum. Dumpling merupakan salah satu jenis dim sum yang paling terkenal di dunia. Dumpling adalah makanan khas Cina yang bisa dibuat dari berbagai sumber pati. Isian dumpling dapat berupa olahan daging dan sayuran. Tujuan pembuatan buku resep ini adalah untuk memberikan pengetahuan cara pembuatan serta kreasi isian dumpling dengan desain visualisasi buku yang bagus dan menarik sehingga pembaca tertarik membuat dumpling dan agar dapat membantu kegiatan memasak dalam kehidupan sehari-hari. Pengumpulan data yang digunakan adalah pencarian referensi resep dari e-book, penyebaran kuisioner secara online, dan uji organoleptik. Hasil dari data penyebaran kuisioner evaluasi rancangan buku resep, mayoritas responden menjawab sangat setuju bahwa buku resep sudah memberikan pengetahuan cara pembuatan serta kreasi dumpling, sudah ditampilkan dengan baik, dengan bahasa yang mudah dimengerti, dan membantu kegiatan memasak dalam kehidupan sehari-hari. Dapat disimpulkan bahwa rancangan buku resep ini telah mencapai tujuannya. Kata Kunci : Dumpling, Aneka Jenis, Kreasi, Buku Resep/Indonesian food or cuisine itself is heavily influenced by China. One of the foods brought from China to Indonesia as a result of the acculturation process is dim sum. Dumplings are one of the most famous types of dim sum in the world. Dumpling is a typical Chinese food that can be made from various sources of starch. Dumplings can be filled with processed meat and vegetables. The purpose of making this recipe book is to provide knowledge on how to make and create dumpling fillings with a good and attractive book visualization design so that readers are interested in making dumplings and so they can help with cooking activities in everyday life. The data collection used was the search for recipe references from e-books, the dissemination of questionnaires online, and organoleptic testing. As a result of the data on the distribution of questionnaires evaluating the design of recipe books, the majority of respondents responded that they strongly agreed that the recipe book has provided knowledge on how to make and create dumplings, has been displayed well, with easy-to-understand language, and helps cooking activities in daily life. It can be concluded that the draft of this cookbook has achieved its goal. Keywords: Dumpling, Various Types, Creations, Recipe Books

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