Penelitian Produk Hidangan Penutup dengan Tepung Ganyong = Research on dessert products with canna flour

Dyora, Dyora (2021) Penelitian Produk Hidangan Penutup dengan Tepung Ganyong = Research on dessert products with canna flour. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Indonesia sendiri merupakan salah satu negara pengimpor gandum terbesar karena permintaan tepung terigu yang sangat tinggi digunakan oleh kebanyakan masyarakat sehingga dapat menimbulkan permasalahan kedaulatan pangan untuk negara ini. Sangat disayangkan sedangkan Indonesia juga merupakan negara agraris dengan penduduk yang sebagian besar profesinya adalah sebagai petani, dan salah satu hasil pertanian yang banyak ditemukan adalah umbi-umbian yang dihasilkan sendiri oleh para petani lokal Indonesia. Umbi ganyong sendiri dapat diolah menjadi tepung ganyong yang merupakan salah satu tepung bebas gluten dan dapat digunakan sebagai bahan baku pengganti tepung terigu dalam berbagai jenis olahan makanan atau hidangan penutup yang bebas gluten sehingga bisa dijadikan sebagai pilihan. Dalam penelitian ini sendiri menggunakan jenis penelitian eksperimen dan di uji dengan menggunakan uji organoleptik, melalui uji mutu hedonik dan hedonik. Lalu hasil data diolah melalui spss dan melewati pengujian validitas, realibitas, dan mean sehingga dengan mendapatkan hasil yang dapat di terima dan berhasil untuk kelima hidangan penutup yaitu tiramisu, red velvet, carrot cake, banana cake, dan cookies. Maka dapat disimpulkan dengan penyesuaian tepung ganyong dapat digunakan dalam pembuatan hidangan penutup./ Indonesia itself is one of the largest wheat importing countries because the demand for wheat flour is so high that it can cause food sovereignty problems for the country. It is unfortunate that Indonesia is also an agrarian country with a population that is mostly a farmer, and one of the agricultural products that are found are tubers produced by local Indonesian farmers. Ganyong tubers themselves can be processed into ganyong flour which is one of gluten-free flour and can be used as a substitute for wheat flour in various types of processed foods or desserts that are gluten-free so that it can be used as an option. In this research itself using experimental research types and in tests using organoleptic tests, through hedonic and hedonic quality tests. Then the data results are processed through spss and passed the test of validity, reality, and mean so that by obtaining the results that can be received and successful for all five desserts, namely tiramisu, red velvet, carrot cake, banana cake, and cookies. So it can be concluded by adjusting ganyong flour can be used in the manufacture of desserts.

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