Seminar hasil pemanfaatan tepung ubi jalar ungu dalam pembuatan pada pasta tortelini

Sukandar, Cindy Millenia and Cindy, Cindy and Putra, Hans Dhammika (2023) Seminar hasil pemanfaatan tepung ubi jalar ungu dalam pembuatan pada pasta tortelini. 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 ini akan memberikan tekstur yang renyah dan kenyal pada pasta. Penelitian yang akan di seminar hasilkan mengenai pembuatan pasta Tortellini menggunakan bahan dasar tepung ubi jalar ungu. Tepung ubi jalar ungu memiliki beberapa keunggulan dibandingkan dengan tepung lain yaitu mudah didapatkan, mudah diolah, rendah lemak, dan memiliki manfaat bagi kesehatan tubuh. Penulis telah berhasil membuat Tortellini dengan hasil yang sempurna, yakni dengan menggunakan tepung ubi jalar ungu dengan konsentrasi 65%. Kulit Tortellini yang dihasilkan memiliki tekstur yang bagus dan menyerupai kulit Tortellini yang dibuat dengan menggunakan tepung terigu biasa. Peneliti telah melakukan PKM ke sebuah Desa Tegal Angus yang berlokasi di Tangerang. Pembuatan Tortellini dengan bahan dasar tepung ubi jalar ungu ini dapat diterima oleh sebagian masyarakat desa, serta kepada teman yang telah mengisi data kuisioner. Seminar hasil ini dibuat untuk mendata profil kegiatan dan penyelengaraan seminar yang telah dilaksanakan oleh peneliti, serta untuk menyempurnakan tugas akhir sebelum dilaksanakannya sidang akhir. Kata Kunci : Pasta, Tortellini, Tepung Ubi Jalar Ungu / Pasta is a typical Italian food made from the basic ingredients of Semolina flour which comes from Durum Wheat. The Durum Wheat will give the pasta a crunchy and chewy texture. The research that will be produced in the seminar is about making Tortellini pasta using purple sweet potato flour as the basic ingredient. Purple sweet potato flour has several advantages compared to other flours, namely easy to obtain, easy to process, low in fat, and has health benefits. The author has succeeded in making Tortellini with perfect results, using purple sweet potato flour with a concentration of 65%. The resulting Tortellini skin has a nice texture and resembles Tortellini skin made using ordinary wheat flour. Researchers have conducted PKM to a Tegal Angus Village located in Tangerang. The making of tortellini made from purple sweet potato flour was acceptable to some villagers, as well as to friends who had filled out the questionnaire data. This results seminar was created to record the profile of activities and holding seminars that have been carried out by researchers, as well as to perfect the final project before the final trial is held. Keywords : Pasta, Tortellini, Purple Sweet Potato Flour

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