Bayhaqi, Muhammad Rakhi (2025) Karya kompetensi profesi laporan seminar hasil inovasi pembuatan snack bar cita rasa nusantara. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Penelitian ini bertujuan untuk mengembangkan inovasi rasa terhadap snack bar dengan menggunakan cita rasa Nusantara. Sehingga tidak hanya berfungsi sebagai camilan sehat, tetapi juga dapat menawarkan pengalaman kuliner dan tetap menjaga kandungan nutrisi di dalamnya. Pada umumnya rasa pada snack bar hanya rasa coklat, keju, buah-buahan, namun dalam penelitian ini rasa yang digunakan adalah cita rasa nusantara yang di mana rasa yang dipilih adalah rasa Ayam Pop yang berasal dari Sumatara Barat dan juga rasa Grontol Jagung yang berasal dari Jawa Tengah. Metode penelitian yang digunakan adalah metode pengembangan produk yang di mana produk yang sudah ada dikembangkan lagi dari aspek aroma, rasa, tekstur, dan warna dengan pengujian organoleptik yang terdiri dari uji mutu hedonik kepada 3 panelis ahli dan uji hedonik kepada 32 panelis umum. Hasil dari penelitian ini menunjukkan bahwa inovasi snack bar dengan cita rasa nusantara dapat diterapkan teknik dehydrate. Tetapi jika dilihat berdasarkan aspek rasa, tekstur, warna, dan aroma rasa dari Grontol Jagung lebih unggul dengan rata-rata 4,39. Sehingga inovasi ini tidak hanya menghasilkan varian rasa yang unik, tetapi juga dapat menghasilkan snack bar yang berkualitas dan tidak menghilangkan kandungan nutrisinya. Diharapkan hasil penelitian ini dapat menjadi terobosan dan inovasi baru dengan menerapkan cita rasa nusantara dalam suatu camilan sehat.
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This research aims to develop flavor innovations for snack bars using indonesia flavors. So that it not only functions as a healthy snack but also can offer a culinary experience while still maintaining its nutritional content. In general, the flavors in snack bars are only chocolate, cheese, and fruit flavors. However, in this study, the flavors used is the Indonesia flavors where the flavors chosen are the Ayam Pop flavor originating from West Sumatra and also the Grontol Jagung flavor originating from Central Java. The research method used is a product development method in which existing products are developed again from aroma, taste, texture, and color with organoleptic testing consisting of hedonic quality tests to 3 expert panelists and hedonic tests to 32 general panelists. The results of this study indicate that snack bar innovation with indonesia flavors can be applied with dehydrate technique. But when viewed based on the aspects of taste, texture, color, and aroma, the taste of Grontol Jagung is superior with an average of 4.39. So that this innovation not only produces unique flavor variants but also can produce quality snack bars and does not eliminate the nutritional content. It is hoped that the results of this study can be a breakthrough and innovation by applying the indonesia flavors in a healthy snack.
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Bayhaqi, Muhammad Rakhi NIM01541210124 01541210124@student.uph.edu UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Pramono, Rudy NIDN0309116605 rudy.pramono@uph.edu Thesis advisor Sianipar, Rosianna NIDN0305126501 rosianna.sianipar@uph.edu |
Uncontrolled Keywords: | cita rasa nusantara; inovasi; kuliner; dehydrate; snack bar; indonesia flavors; innovation; culinary; dehydrate. |
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: | Stefanus Tanjung |
Date Deposited: | 23 Apr 2025 05:21 |
Last Modified: | 23 Apr 2025 05:21 |
URI: | http://repository.uph.edu/id/eprint/68193 |