Laporan seminar hasil pizza crust bebas gluten berbahan dasar tepung ubi ungu, tepung mocaf, dan tepung campuran

Eugene, Eugene and Asmoro, Talisha Aliandra (2022) Laporan seminar hasil pizza crust bebas gluten berbahan dasar tepung ubi ungu, tepung mocaf, dan tepung campuran. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Industri makanan dan minuman adalah salah satu sektor pendukung industri pariwisata dengan kontribusi yang sangat baik bagi Indonesia. Tingginya angka permintaan, serta minat masyarakat pada makanan dan minuman, memicu para pebisnis kuliner terus berinovasi. Inovasi produk makanan dapat dilakukan untuk bermacam-macam tujuan. Misalnya untuk masalah kesehatan. Sebagai contoh, pola hidup sehat dengan menggunakan diet bebas gluten telah menjadi trend pada saat pandemi covid 19 ini. Pizza banyak digemari orang, namun sebagian orang tidak bisa menikmatinya karena intoleransi dengan gluten atau karena alasan kesehatan lainnya. Hal ini disebabkan karena pizza mengandung tepung terigu. Karena banyak orang yang alergi gluten dan orang-orang yang mau mengkonsumsi produk non gluten untuk alasan kesehatan, maka harus dicari alternatif lain, yakni produk yang dibuat dengan bahan yang gluten free. Teknik pemilihan sampel dilakukan dengan purposive sampling. Teknik pengumpulan data pada penelitian ini adalah menggunakan studi kepustakaan, dokumentasi dan penyebaran kuesioner. Diharapkan penelitian ini bisa membantu orang dengan penyakit gluten makan pizza. / The food and beverage industry is one of the supporting sectors for Indonesia's tourism industry. The high number of demands, as well as public interest in food and beverages, triggers culinary businesses to constantly be innovative. Food product innovation can be done for various purposes, including the purpose of healthiness. For example, a healthy lifestyle by using a gluten-free diet has become a trend at the time of the Covid 19 pandemic. Pizza is commonly liked, but some people can't enjoy it due to gluten intolerance or other health reasons. It is because pizza contains wheat flour. Because there are in fact many people who are intolerant to gluten, and people who want to eat non-gluten products for healthiness purposes, it is necessary to look for other alternatives, namely products that are made with ingredients that are gluten-free. The sampling technique is done by purposive sampling. The data collection technique in this product research is using literature study, documentation, and distributing questionnaires. It is hoped that this research can help people with gluten intolerance to be able to eat pizza.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Eugene, EugeneNIM01541180175marsanoeugene@gmail.com
Asmoro, Talisha AliandraNIM01541180282tishaasmoroo@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorJulita, JulitaNIDN0318079205UNSPECIFIED
Uncontrolled Keywords: Pizza; Gluten-free; Tepung mocaf; Tepung ubi
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 23198 not found.
Date Deposited: 17 Feb 2022 01:40
Last Modified: 02 Mar 2022 03:27
URI: http://repository.uph.edu/id/eprint/46337

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