Pemanfaatan substitusi susu pada saus béchamel menggunakan oatmilk

Hartono, Divain (2021) Pemanfaatan substitusi susu pada saus béchamel menggunakan oatmilk. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Susu kedelai, susu almond, susu cashew dan oatmilk merupakan substitusi susu yang sudah banyak dikonsumsi bagi konsumen vegan atau lactose-intolerant. Substitusi susu sudah banyak dikonsumsi sebagai minuman maupun sebagai bahan dasar makanan. Saus béchamel merupakan salah satu dari five mother sauce yang berasal dari Perancis. Penelitian ini bertujuan untuk melakukan percobaan pembuatan saus béchamel mengunakan substitusi susu yaitu oatmilk, yang ditujukan untuk mendapatkan hasil produk yang lebih sehat. Dalam penelitian ini, saus béchamel dengan bahan dasar oatmilk diproduksi untuk mendapatkan hasil terbaik dari aspek rasa, aroma, warna, dan tekstur. Teknik pengambilan sampel yang digunakan adalah teknik non-probabillity sampling. Uji organoleptik terhadap 3 panelis ahli dan 50 panelis awam dilakukan dalam penelitian ini, untuk mengetahui respons daripada panelis terhadap saus béchamel berbahan dasar oatmilk. Penggunaan substitusi susu yaitu oatmilk, diharapkan dapat mengenalkan produk substitusi susu yaitu oatmilk, sebagai produk yang lezat dan sehat terhadap masyarakat. Hasil penelitian yang didapatkan menunjukkan bahwa oatmilk yang adalah substitusi susu dapat menghasilkan produk yang disukai dan diterima oleh panelis. / Soy milk, almond milk, cashew milk and oat milk are milk substitutes that are widely consumed for vegan or lactose intolerant consumers. Milk substitution has been widely consumed as a drink or as a food base. Béchamel sauce is one of the five mother sauces originating from France. This study aims to experiment with making béchamel sauce using milk substitution, namely oat milk, which is intended to obtain healthier product results. In this study, béchamel sauce with oatmilk as the basis was produced to get the best results in terms of taste, aroma, color and texture. Sampling technique used in this study is non-probabillity sampling. Organoleptic test on expert panelists and 50 public panelists was carried out in this study, to determine the response of the panelists to oat milk-based béchamel sauce. The use of substituted milk, namely oat milk, is expected to introduce a milk substitute product, namely oat milk, as a delicious and healthy product to the public. The results obtained indicate that oat milk which is a substitute for milk can produce products that are liked and accepted by the panelists.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Hartono, DivainNIM01541170244hartonodiv@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPramono, RudyNIDN0309116605UNSPECIFIED
Uncontrolled Keywords: Saus béchamel; french mother sauce; oatmilk; uji organoleptik.
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
Depositing User: Users 19363 not found.
Date Deposited: 24 Aug 2021 06:53
Last Modified: 24 Aug 2021 06:53
URI: http://repository.uph.edu/id/eprint/42132

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