Kiswanto, Jason (2024) Fusion cocktails with Indonesian herbs & spices. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Minuman beralkohol mengalami kemajuan yang pesat dalam perkembangannya di dunia food and beverage industry. Dahulu, dalam membuat minuman beralkohol hanya dihasilkan dari penyulingan biji-bijian, buah-buahan, batang-batangan dan umbi-umbian untuk menjadi minuman beralkohol. Lambat laun, proses pembuatan minuman beralkohol berkembang dengan adanya campuran beberapa buah-buahan dan kacang-kacangan ke dalam suatu minuman alkohol dan beberapa contoh lainnya termasuk pencampuran minuman beralkohol dengan rempah-rempah ataupun herba. Indonesia terkenal akan rempah rempah dan herba diantaranya adalah biji pala, cengkeh, daun kemangi, daun salam, jahe, asam jawa dan masih banyak lagi. Rempah dan herba ini biasanya digunakan oleh masyarakat Indonesia untuk banyak hal seperti sebagai bumbu dapur untuk memasak ataupun dapat dijadikan sebagai obat atau minuman herbal yang dipercaya khasiatnya dapat menambah stamina, meningkatkan konsentrasi dan daya pikir yang kuat serta menyembuhkan beberapa penyakit. Untuk itu dibuatlah rancangan buku resep minuman beralkohol yang menggunakan rempah dan herba Nusantara untuk mengeksplorasi kekayaan rasa rempah dan herba lokal nusantara yang digunakan sebagai bahan pembuatan fusion cocktail dan dipadukan ke dalam cocktail modern. Dengan melakukan perpaduan ini, diharapkan akan memiliki potensi besar untuk menghasilkan pengalaman minum yang mengesankan serta menginspirasi pembaca untuk menciptakan cocktail unik dengan sentuhan cita rasa lokal. Dengan melakukan uji organoleptik untuk membuat kreasi minuman ini, terpilihlah 20 rempah dan herba yang berasal dari bunga, biji, akar, daun, dan buah. Hasilnya terciptanya rancangan buku resep minuman beralkohol dengan campuran 20 rempah dan herba Nusantara./Alcoholic beverages have experienced rapid progress in their development in the world of the food and beverage industry. In the past, alcoholic beverages were only produced by distilling grains, fruits, stalks, and tubers to create alcoholic drinks. Over time, the process of making alcoholic beverages has evolved with the addition of a mixture of various fruits, nuts, and other ingredients into an alcoholic beverage, including mixing alcoholic beverages with spices or herbs. Indonesia is famous for its spices and herbs, including nutmeg, cloves, basil leaves, bay leaves, ginger, tamarind, and many more. These spices and herbs are commonly used by the Indonesian people for various purposes such as cooking spices or as herbal remedies believed to enhance stamina, increase concentration and mental strength, and cure some diseases. Therefore, a design for a recipe book of alcoholic beverages using Indonesian spices and herbs was created to explore the richness of local Indonesian spice and herb flavors used in the making of fusion cocktails combined into modern cocktails. By combining these elements, it is hoped to have great potential to create impressive drinking experiences and inspire readers to create unique cocktails with a local flavor. Through organoleptic testing to create these drink creations, 20 spices and herbs were selected from flowers, seeds, roots, leaves, and fruits. The result is the creation of a recipe book for alcoholic beverages with a blend of 20 Indonesian spices and herbs.
Item Type: | Thesis (Bachelor) | ||||||||
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Uncontrolled Keywords: | buku resep; rempah; alkohol; fusion cocktail; recipe book; spices; alcohol; fusion cocktail. | ||||||||
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: | Jason Kiswanto | ||||||||
Date Deposited: | 06 Aug 2024 00:09 | ||||||||
Last Modified: | 06 Aug 2024 00:09 | ||||||||
URI: | http://repository.uph.edu/id/eprint/64508 |
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