Pengolahan Terubuk Menjadi Cream Soup

Kristiani, Rhut and Santoso, Veronica Wijaya (2020) Pengolahan Terubuk Menjadi Cream Soup. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Untuk mengembangkan variasi pengolahan sayuran indigenous yang ada di Indonesia khususnya terubuk (Saccharum edule Hassk). Terubuk dapat diolah menjadi hidangan cream soup untuk menambahkan nilai guna dari terubuk sendiri. Biasanya terubuk diolah menjadi lodeh, kare, sayur asem, lalapan dan lain-lain. Karena pengolahan yang masih terbatas maka tujuan dari penelitian ini adalah untuk menguji apakah terubuk dapat diolah menjadi cream soup dan untuk mengetahui tingkat kesukaan masyarakat terhadap produk olahan cream soup terubuk. Jenis penelitian yang digunakan pada penelitian ini adalah penelitian eksperimen semu atau quasi experiment. Penelitian ini mengumpulkan data dan membutuhkan panca indera saat melakukan uji coba dari panelis. Untuk mendapatkan hasil maksimal cream soup yang berbahan dasar terubuk. Terdapat beberapa indikator yang digunakan seperti: rasa, tekstur, aroma dan warna. Dari hasil uji coba yang telah dilakukan menunjukkan bahwa terubuk dapat diolah menjadi cream soup. / For developing variation of indigenous vegetables that are available in Indonesia especially terubuk (Saccharum edule Hassk). Terubuk can be processed into cream soup for adding value from terubuk itself. Usually terubuk are processed into lodeh, kare, sayur asem, lalapan and etc. Because there is a limitation of processing the terubuk, therefore the purpose of this research is to verify if the terubuk can be processed into cream soup and also to find out the levels of people’s fondness toward terubuk processed as cream soup. This type of research is using research quasi experiment. This research collecting the data from various panelists and their five senses while testing the cream soup of terubuk. To obtain the best result from cream soup based on terubuk as primary ingredient. Few indicators are used such as: taste, texture, flavor and color. From the result of research shows that terubuk can be processed into cream soup.

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