Graciela, Christabel Sheren and Sastra, Cindy Novianti and Saputra, Lydia Kurnialima (2022) Laporan seminar hasil olahan makanan berbahan dasar buah alkesa. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Buah Alkesa (pouteria campechiana) atau yang biasa disebut sebagai buah “jigong”merupakan jenis buah dari suku sawo-sawoan (sapotaceae). Buah ini berasal dari Meksiko dan juga Amerika Tengah. Namun, penyebaran buah alkesa ini cenderung khususnya di Indonesia. Untuk itu penulis memiliki inovasi - inovasi baru mengenai olahan buah alkesa ini yaitu daging dari buah alkesa dapat dijadikan sebagai pie buah alkesa, kulitnya dapat diolah menjadi keripik kulit buah alkesa, dan bijinya dijadikan sebagai tepung yang akan dipergunakan sebagai pasta tepung biji buah alkesa. Tujuan dari diadakannya seminar hasil ini adalah (1) Memaparkan dan menjelaskan hasil dari penelitian yang telah dilakukan yaitu olahan makanan berbahan dasar buah alkesa. (2) Memberikan ilmu pengetahuan baru mengenai buah alkesa dan berbagai macam pengolahannya yang tentunya akan memberikan nilai jual. (3) Mengetahui daya terima responden terhadap berbagai olahan makanan berbahan dasar buah alkesa. (4) Memperoleh umpan balik dengan menggunakan berbagai macam metode seperti review, kritik dan saran yang akan digunakan untuk menyempurnakan segala macam kekurangan dari olahan makanan berbahan dasar buah alkesa sehingga menjadi produk yang layak untuk dikonsumsi. Penulis melakukan penyempurnaan penelitian dengan metode pemberian umpan balik oleh para dosen penguji. Untuk itu hasil dari seminar hasil ini adalah diperlukannya perubahan mengenai laporan penelitian seperti perubahan format penulisan dan penggunaan kalimat yang harus diperhatikan kembali, serta adanya perubahan rumusan masalah yang sebelumnya. / Alkesa fruit (pouteria campechiana) or commonly referred to as "jigong" fruit is a type of fruit from the sapodilla tribe (sapotaceae). This fruit comes from Mexico and also Central America. However, the spread of this alkesa fruit tends to be especially in Indonesia. For this reason, the authors have new innovations regarding processed alkesa fruit, namely the flesh of the alkesa fruit can be used as alkesa fruit pie, the skin can be processed into alkesa fruit skin chips, and the seeds are used as flour which will be used as alkesa fruit seed flour paste. The purpose of holding this results seminar is (1) to present and explain the results of the research that has been carried out, namely alkesa fruit-based food preparations. (2) Providing new knowledge about alkesa fruit and various kinds of processing which of course will provide selling points. (3) Knowing the acceptability of respondents to various food preparations made from alkesa fruit. (4) Obtaining feedback using various methods such as reviews, criticisms and suggestions that will be used to improve all kinds of deficiencies of alkesa fruit-based food preparations so that they become products that are suitable for consumption. The author made improvements to the research using the method of providing feedback by the examiners. For this reason, the results of the results seminar are the need for changes regarding research reports such as changes in writing format and use of sentences that must be considered again, as well as changes to the previous problem formulation.
Item Type: | Thesis (Bachelor) | ||||||||||||
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Uncontrolled Keywords: | alkesa; olahan makanan; tujuan; hasil | ||||||||||||
Subjects: | T Technology > TX Home economics T Technology > TX Home economics > TX 901-953 Hospitality Industry |
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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: | Cindy Novianti Sastra | ||||||||||||
Date Deposited: | 08 Feb 2023 02:22 | ||||||||||||
Last Modified: | 23 Feb 2023 08:28 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/53969 |
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