Anjani, Anastasia Belinda and Filemon, Kerin Aulevia (2024) Rancangan buku resep hidangan penutup dan minuman olahan dari ekstrak bunga telang. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Rancangan buku resep ini berisi tentang “Resep Hidangan Penutup dan Minuman Olahan dari Ekstrak Bunga Telang”. Alasan memilih topik ini karena ekstraknya memberikan warna biru dan ungu alami pada hidangan penutup dan minuman. Ini dapat menciptakan daya tarik visual yang menarik tanpa mengubah rasa asli bahan-bahan tersebut. Tujuan buku resep ini yaitu menjelaskan resep makanan dan minuman dengan variasi ekstrak bunga telang dan memberikan variasi resep olahan ekstrak bunga telang ke dalam makanan dan minuman. Dalam rancangan buku resep ini berisi tentang sembilan belas resep hidangan penutup dan minuman berbahan dasar ekstrak bunga telang yang diharapkan bisa memberi ide baru untuk masyarakat. Pengumpulan data untuk buku resep ini mencari referensi resep hidangan penutup dan minuman lalu memodifkasi resep tersebut. Penelitian ini melakukan uji panelis untuk memastikan bahwa setiap resep memenuhi standar masyarkat yang ingin mencari hidangan penutup dan minuman dari ekstrak bunnga telang. Penelitian ini juga menggunakan penelitian kualitatif dengan memberikan desain buku resep kepada orang ahli di dalam bidang tersebut lalu akan memberikan ulasan mengenai buku resep ini. Pemilihan warna dari buku resep ini yaitu warna ungu dan biru untuk menyesuiakan dengan topik ini, memiliki teknik penulisan yang mudah dipahami, dan dapat memberikan wawasan kepada pembaca tentang hidangan penutup dan minuman olahan dari ekstrak bunga telang. / The design of this cookbook is about "Recipes for Desserts and Drinks Made from Butterfly Pea Flower Extract". The reason for choosing this topic is that the extract gives natural blue and purple colors to desserts and drinks. It can create an attractive visual appeal without changing the original flavor of the ingredients. The purpose of this cookbook is to explain food and beverage recipes with variations of butterfly pea flower extract and provide a variety of processed recipes of butterfly pea flower extract into food and beverages. This cookbook design contains nineteen recipes for desserts and drinks made from butterfly pea flower extract which are expected to provide new ideas for the community. Data collection for this cookbook is looking for references to dessert and beverage recipes and then modifying the recipes. This research conducted a panelist test to ensure that each recipe met the standards of people who wanted to find desserts and drinks from butterfly pea flower extract. This research also uses qualitative research by giving the design of the cookbook to experts in the field and then giving a review of this cookbook. The color selection of this cookbook is purple and blue to match this topic, has a writing technique that is easy to understand, and can provide insight to readers about processed desserts and drinks from butterfly pea extract.
Item Type: | Thesis (Bachelor) | |||||||||
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Uncontrolled Keywords: | Kata kunci: ekstrak bunga telang, hidangan penutup, minuman, buku resep, pemilhan warna / Keywords: butterfly pea flower extract, desserts, drinks, recipe book, color selection | |||||||||
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 |
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Depositing User: | Anastasia Belinda Anjani Budianto | |||||||||
Date Deposited: | 02 Feb 2024 06:36 | |||||||||
Last Modified: | 05 Feb 2024 02:20 | |||||||||
URI: | http://repository.uph.edu/id/eprint/61360 |
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