Penelitian produk "pengolahan aneka dessert dan snack dengan olahan konnyaku"

Rusli, Monica Isabel and Gunawan, Graviella (2022) Penelitian produk "pengolahan aneka dessert dan snack dengan olahan konnyaku". Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Konnyaku merupakan makanan khas Jepang yang berasal dari umbi porang atau iles-iles, umbi porang biasanya hidup di daerah subtropis dan tropis. Konnyaku merupakan makanan yang sangat baik untuk kesehatan tubuh seperti menurunkan kolesterol, mengontrol kadar gula darah, menjaga kesehatan jantung, dan menurunkan berat badan. Konnyaku memiliki kandungan serat & mineral yang tinggi dan kalori yang rendah. Konnyaku memiliki beberapa jenis seperti konnyaku block, wet tsubu, dan shirataki. Tujuan penelitian ini adalah untuk mengembangkan produk aneka dessert dan snack dengan olahan konnyaku. Metode yang digunakan dalam penelitian ini adalah metode penelitian dan pengembangan. Tahap pertama yaitu produk dievaluasi secara kualitatif oleh panelis ahli dari berbagai aspek seperti bahan, proses, dan hasil. Lalu, tahap kedua produk dievaluasi dengan uji organoleptik oleh panelis awam dan dianalisis dengan pendekatan kuantitatif. / Konnyaku is a typical Japanese food derived from stink lily or iles-iles. Iles-iles usually live in subtropical and tropical areas. Konnyaku is a very good food for body health such as lowering cholesterol, controlling blood sugar levels, maintaining heart health, and losing weight. Konnyaku is high in fiber & minerals and low in calories. Konnyaku has several types such as konnyaku block, wet tsubu, and shirataki. The purpose of this study was to develop various desserts and snacks products made from konnyaku. The method used in this research is a research and development method. The first stage is the product is evaluated qualitatively by expert panelists from various aspects such as materials, processes, and results. Then, the second stage of the product was evaluated by organoleptic test by lay panelists and analyzed by quantitative approach.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Rusli, Monica IsabelNIM01541180017monicaisabelrusli8@gmail.com
Gunawan, GraviellaNIM01541180132graviellav@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPramono, RudyNIDN20110057UNSPECIFIED
Uncontrolled Keywords: Konnyaku; snack; dessert; penelitian pengembangan; uji organoleptik
Subjects: T Technology > T Technology (General)
T Technology > TX Home economics
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 21995 not found.
Date Deposited: 12 Feb 2022 06:06
Last Modified: 03 Mar 2022 10:06
URI: http://repository.uph.edu/id/eprint/45861

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