KARYA KOMPETENSI PROFESI LAPORAN SEMINAR HASIL: 20 MASAKAN PROVINSI DI SUMATRA

Sulisetyowati, Niken and Lioni Hermawan, Ingvenna and Rotua Natalia, Friska (2023) KARYA KOMPETENSI PROFESI LAPORAN SEMINAR HASIL: 20 MASAKAN PROVINSI DI SUMATRA. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Laporan seminar hasil merupakan hasil dari pembuatan buku resep dengan judul “20 Masakan Provinsi di Sumatra”. Tujuan dilaksanakannya seminar hasil adalah mendiseminasikan hasil buku resep, dan mendapatkan umpan balik dari reviewer untuk penyempurnaan buku resep. Seminar hasil dipandu oleh tiga reviewer, dan dilakukan melalui zoom meeting. Metode yang digunakan dalam buku resep ini adalah deskriptif kualitatif disertai studi literatur berupa wawancara dengan beberapa restoran yang menyajikan masakan Provinsi di Sumatra, referensi buku, dan wawancara panelis ahli. Buku resep ini memberikan informasi kepada pembaca dalam bentuk tulisan dan visual melalui foto masakan. Pulau Sumatra termasuk dalam pulau terbesar ketiga di Indonesia dengan beragam cita rasa kuliner yang terbuat dari berbagai rempah di Indonesia. Dengan berkembangnya dunia kuliner di Indonesia, membuat masakan khas Provinsi di Sumatra kurang diminati. Terdapat sedikit masakan khas Provinsi di Sumatra yang dikenal masyarakat, yakni rendang dan pempek. Buku resep ini bertujuan untuk memperkenalkan beberapa masakan dari 10 Provinsi di Sumatra bagi orang yang suka memasak dan ingin mengetahui masakan dari Provinsi di Sumatra yang lezat dan autentik. Hasil seminar terdapat beberapa masukan dari reviewer mengenai hal yang harus diperbaiki. Simpulan rekomendasi reviewer adalah menguatkan latar belakang, desain buku resep, dan pengecekan kembali dalam penulisan. / The seminar report on the results is the result of making a recipe book with the title "20 Provincial Cuisine in Sumatra". The purpose of holding a results seminar is to disseminate the results of the recipe book, and get feedback from reviewers for the improvement of the recipe book. The results seminar was guided by three reviewers, and carried out through a zoom meeting. The method used in this recipe book is descriptive qualitative accompanied by literature studies in the form of interviews with several restaurants serving provincial dishes in Sumatra, book references, and expert panelist interviews. This recipe book provides information to readers in written and visual form through photos of dishes. The island of Sumatra is included in the third largest island in Indonesia with a variety of culinary flavors made from various spices in Indonesia. With the development of the culinary world in Indonesia, the special dishes of the provinces in Sumatra are less desirable. There are a few provincial specialties in Sumatra that are known to the public, namely rendang and pempek. This recipe book aims to introduce some dishes from 10 Provinces in Sumatra for people who like to cook and want to know dishes from Provinces in Sumatra that are delicious and authentic. The results of the seminar contained several inputs from reviewers regarding matters that had to be corrected. The conclusions of the reviewer's recommendations are to strengthen the background, recipe book design, and re-check the writing.

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