Uji coba penggunaan jamur sebagai olahan makanan vegetarian

Griefien, Griefien and Susilo, Joshua and Marceline, Marsya (2024) Uji coba penggunaan jamur sebagai olahan makanan vegetarian. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Makanan merupakan salah satu kebutuhan pokok yang paling utama karena merupakan sumber energi untuk menjalani aktivitas sehari-hari. Akan tetapi ada hal yang lebih penting yakni pola makan seseorang yang dapat mempengaruhi kesehatan dan kesejahteraan seseorang. Berhubungan dengan pola makan, vegetarianisme atau vegetarian merupakan salah satu pola makan sehat yang dipandang sebagai pengecualian terhadap daging dalam pola makan seseorang. Demikian mengetahui hal tersebut peneliti bertujuan untuk mengetahui bagaimana kualitas dan rasa makanan dapat memotivasi seseorang untuk mengkonsumsi makanan vegetarian serta dampak menganut gaya hidup makanan vegetarian terhadap kesehatan jangka panjang. Jenis penelitian yang dilakukan menggunakan jenis penelitian R&D (research and development) dengan metode kualitatif eksperimental menggunakan bahan-bahan berupa jamur konsumsi (shiitake, tiram, kuping, kancing, king oyster) yang diolah menjadi olahan makanan vegetarian. Dimana dilakukan uji organoleptik mutu hedonik kepada 3 orang panelis ahli dan 25 panelis terlatih untuk mendapatkan hasil sesuai dengan tujuan penelitian. Kata Kunci : makanan, pola makan, vegetarian, kesehatan, jamur konsumsi, R&D / Food is one of the most important basic needs because it is a source of energy to carry out daily activities. However, there is something more important, namely a person's diet which can affect a person's health and well-being. Regarding diet, vegetarianism or vegetarianism is a healthy eating pattern that is seen as an exception to meat in a person's diet. So, knowing this, the researcher aims to find out how the quality and taste of food can motivate someone to consume vegetarian food and the impact of adopting a vegetarian lifestyle on long-term health. The type of research carried out uses R&D (research and development) research with experimental qualitative methods using ingredients in the form of edible mushrooms (shiitake, oysters, ears, buttons, king oysters) which are processed into vegetarian food. In which, hedonic quality organoleptic tests were carried out on 3 expert panelists and 25 trained panelists to obtain results in accordance with the research objectives. Keywords: food, diet, vegetarian, health, edible mushrooms, R&D.

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