Putra, Hans Dhammika (2022) Pelatihan pembuatan tortellini menggunakan ubi jalar ungu. 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 memiliki tekstur butiran tepung yang kasar sehingga memberikan rasa kenyal dan renyah. Pasta di bagi menjadi 2 jenis yaitu pasta kering dan pasta segar. Dalam penelitian kali ini penulis menggunakan pemanfaatan tepung ubi jalar dalam pembuatan pasta Tortellini. Salah satu alasanya karena tinggi nya angka impor tepung gandum dan pemanfaatan tepung ubi jalar ungu yang belum maksimal pada hidangan makanan utama. Alasan memilih kegiatan PkM di Desa Tegal Angus karena masih banyaknya orang yang belum pernah mencoba pasta Tortellini, dan juga dapat memberi ide untuk berbisnis makanan Tortellini ubi ungu/ Pasta is a typical Italian food made from the basic ingredients of Semolina flour which comes from Durum Wheat. Durum Wheat has a grainy flour texture that gives it a chewy and crunchy taste. Pasta is divided into 2 types, namely dry pasta and fresh pasta. In this study, the authors used the use of sweet potato flour in making Tortellini pasta. One of the reasons is due to the high import rate of wheat flour and the not optimal use of purple sweet potato flour in main food dishes. The reason for choosing PkM activities in Tegal Angus Village is because there are still many people who have never tried Tortellini pasta, and it can also provide ideas for a purple sweet potato tortellini food business
| Item Type: | Thesis (Bachelor) | ||||||||
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| Uncontrolled Keywords: | Pengabdian kepada masyarakat, Pasta, Tortellini, Ubi ungu | ||||||||
| 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: | Hans Dhammika Putra | ||||||||
| Date Deposited: | 08 Feb 2023 08:15 | ||||||||
| Last Modified: | 24 Feb 2023 04:43 | ||||||||
| URI: | http://repository.uph.edu/id/eprint/54042 |
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