Rancangan buku resep kreasi pasta dengan bahan tepung singkong

Widodo, Efi Devina and Wilianto, Ruth (2022) Rancangan buku resep kreasi pasta dengan bahan tepung singkong. Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (Title) Title.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (29kB) | Preview
Preview	Text (Abstract) Abstract.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (265kB) | Preview
Preview	Text (ToC) ToC.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (331kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (691kB) | Preview
	Text (Chapter2) Chapter2.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapter3) Chapter3.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapter4) Chapter4.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (716kB)
	Text (Chapter5) Chapter5.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (127kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (359kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Makanan, selain sebagai pemenuhan kebutuhan hidup, juga merupakan salah satu bagian dari industri pariwisata yang cukup berkembang. Masyarakat mulai memperhatikan kesehatan mereka dari makanan yang dikonsumsinya, seperti melalui tren pola konsumsi masyarakat seperti vegetarian, gaya diet, dan menghindari produk mengandung alergen seperti bebas gluten. Salah satu makanan yang cukup populer di Indonesia dan digemari oleh anak-anak sampai dengan orang dewasa dan dapat dinikmati kapan saja adalah pasta. Namun umumnya pasta terbuat dari bahan dasar tepung terigu yang mengandung gluten. Gluten adalah protein yang ditemukan dalam biji bijian, dan biasanya terdapat pada jenis gandum, yang dalam konsumsi berlebihan dapat menyebabkan diabetes, dan ada juga para penderita celiac atau alergen. Maka dari itu, perlu adanya inovasi dalam pengolahan makanan khusus untuk para penderita celiac yang disebut gluten free agar menghindari terjadinya malabsorbsi nutrisi pada usus. Untuk mengubah bahan dasar tepung terigu pada pasta, penulis menggunakan tepung singkong yang rendah kalori sehingga dapat menjadikan pasta yang bebas gluten. Melalui proses yang sama pasta tepung singkong ini sudah dijual di market besar dan dapat dikonsumsi oleh konsumen. / Food is one of the most important things in life, and one of the most growing industries in tourism. Now people tend to pay attention to their health, for the food cycle on what they eat, people who follow the trend for going vegetarian, having a diet plan, and avoiding products that contain gluten. One of the most popular dishes that have been liked by all ages in Indonesia was pasta. But in the market, most of them are made from flour that contains gluten. Gluten is a protein that can be found on seeds, and most of them is from grains. If someone consumed this on a big scale can become diabetes, or people called it celiac disease or allergen. And for that, some innovation has been made for people who got celiac, or we can know them as gluten-free people. They keep off gluten from their food so they didn't get malabsorption of nutrients when the food got processed in the bowel. To change the main ingredients of the pasta, the writer uses cassava flour or MOCAF that can be used to make gluten-free pasta. From this process, this cassava flour has been sold into the market and can be safely consumed by the customers.

Actions (login required)

View Item