Rancangan buku resep hidangan utama berbasis gluten free

Sentia, Indah and Livia, Livia and Oktavia, Oktavia (2022) Rancangan buku resep hidangan utama berbasis gluten free. Bachelor thesis, Universities Pelita Harapan.

Preview	Text (Title) Cover_Indah Sentia_01541180177.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (137kB) | Preview
Preview	Text Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (273kB) | Preview
Preview	Text ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (203kB) | Preview
Preview	Text Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (390kB) | Preview
	Text Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (338kB)
	Text Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (649kB)
	Text Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (228kB)
Preview	Text Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (235kB) | Preview
	Text Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (3MB)

Abstract

Gluten free merupakan pola makan yang menghindari secara keseluruhan makanan yang mengandung gluten, yaitu kompleks protein yang ada dalam produk makanan dari gandum, rye, barley, oat, spelt, kamut atau strain hibridisasinya; seperti pada produk roti, pasta, dan sereal. Seseorang yang memiliki sensitif terhadap gluten, maka sistem pencernaan bereaksi terhadap gluten dan tubuh mempunyai kondisi sensitif, maka akan terjadinya konstipasi, kembung, diare, sakit perut dan bahkan terjadinya anemia pada seseorang. Oleh karena itu, dibuatlah rancangan buku resep hidangan utama berbasis gluten free. Dengan pemilihan tema buku yang simple dan trendy diharapkan dapat membantu para pembaca agar dapat lebih mudah membaca dan mengerti serta terdapat ilustrasi yang terdapat di buku resep diharapkan dapat membantu juga para pembaca agar mendapatkan gambaran dari produk tersebut. Tujuan penulis membuat rancangan buku resep yang berbasis gluten free yaitu; (1) Memperkenalkan kepada masyarakat tentang makanan gluten free yang dirangkum berdasarkan referensi yang sudah ada, (2) Menjadikan makanan gluten free sebagai peluang pasar bagi masyarakat. / Gluten free is a diet that completely avoids foods that contain gluten, namely protein complexes found in food products from wheat, rye, barley, oats, spelled, kamut or their hybridized strains; as in bakery products, pasta, and cereals. Someone who is sensitive to gluten, then the digestive system reacts to gluten and the body has a sensitive condition, it will cause constipation, bloating, diarrhea, abdominal pain and even anemia in someone. Therefore, a gluten free main course recipe book was designed. With the selection of a simple and trendy book theme, it is hoped that it can help readers to read and understand more easily and the illustrations contained in the recipe book are expected to help readers also get an overview of the product. The purpose of the author to design a recipe book based on gluten free, namely; (1) Introducing to the public about gluten free food which is summarized based on existing references, (2) Making gluten free food a market opportunity for the community.

Actions (login required)

View Item