Olahan makanan berbahan dasar buah alkesa

Graciela, Christabel Sheren and Sastra, Cindy Novianti and Kurnialima, Lydia (2022) Olahan makanan berbahan dasar buah alkesa. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Buah Alkesa (pouteria campechiana) atau yang biasa disebut dengan buah “jigong” merupakan jenis buah dari suku sawo-sawoan (sapotaceae). Buah ini umumnya disebut sebagai buah sawo mentega dikarenakan memiliki tekstur dan bentuk yang sama dengan buah sawo pada umumnya. Di Indonesia buah ini sudah ada sejak zaman penjajahan Belanda. Buah Alkesa berasal dari Meksiko, saat ini pengolahan buah alkesa masih tergolong sangat rendah dikarenakan penyebaran dan budidaya-nya yang terbatas. Bahkan masih banyak masyarakat yang tidak mengetahui buah ini. Tujuan dari penelitian ini antara lain (1) Untuk mengolah buah alkesa menjadi inovasi baru. (2) Untuk mengolah kulit buah alkesa sehinga dapat dinikmati. (3) Untuk mengolah biji alkesa menjadi produk layak konsumsi. Untuk itu dalam mendukung penelitian ini dilakukan metode deskriptif, kuantitatif dengan melakukan uji organoleptik sehingga produk yang dihasilkan memiliki nilai yang baik dan layak untuk dikonsumsi. Produk yang diolah dari buah alkesa antara lain pie buah alkesa, keripik sale kulit alkesa, dan pasta tepung biji alkesa. Berdasarkan hasil uji produk serta hasil penelitian ini, terdapat tiga produk yang diolah secara maksimal dari setiap bagian buah alkesa yaitu daging, kulit, dan biji penulis berharap pembaca dapat menemukan potensi besar dalam buah alkesa sehingga buah ini dapat dijadikan sebuah inovasi baru yang dapat menarik minat masyarakat./ Alkesa fruit (pouteria campechiana) or commonly called the "jigong" fruit is a type of fruit from the sapodilla tribe (sapotaceae). This fruit is generally referred to as butter sapodilla fruit because it has the same texture and shape as sapodilla fruit in general. In Indonesia this fruit has been around since the Dutch colonial era. Alkesa fruit comes from Mexico, currently the processing of alkesa fruit is still very low due to its limited distribution and cultivation. In fact, there are still many people who do not know this fruit. The objectives of this research include (1) To process alkesa fruit into new innovations. (2) To process alkesa fruit skin so that it can be enjoyed. (3) To process alkesa seeds into products fit for consumption. For this reason, in support of this research, descriptive and quantitative methods were carried out by conducting organoleptic tests so that the resulting product has good value and is suitable for consumption. Products processed from alkesa fruit include alkesa fruit pie, alkesa skin sale chips, and alkesa seed flour paste. Based on the product test results and the results of this study, there are three products that are optimally processed from each part of the alkesa fruit, namely flesh, skin, and seeds. Public.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Graciela, Christabel SherenNIM01541190099chsheren@gmail.com
Sastra, Cindy NoviantiNIM01541190001cindynovianti0311@gmail.com
Kurnialima, LydiaNIM01541190091lydiakls18@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
ContributorGoeltom, VascoNIDN20040103vasco.goeltom@uph.edu
Uncontrolled Keywords: alkesa; pie; keripik sale; olahan makanan
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: Christabel Sheren Graciela
Date Deposited: 08 Feb 2023 07:56
Last Modified: 23 Feb 2023 08:22
URI: http://repository.uph.edu/id/eprint/54038

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