Penelitian Produk Pembuatan Kaldu Bubuk Olahan Rumah Berbahan Dasar Hewani

Aisya Rahma, Risa Ilma and Shelly, Shelly and Syahnaz, Vemila Aidha (2020) Penelitian Produk Pembuatan Kaldu Bubuk Olahan Rumah Berbahan Dasar Hewani. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Untuk menghasilkan kaldu yang berkualitas baik memerlukan proses memasak satu hingga empat jam. Konsumsi waktu yang lama dalam mempersiapkan kaldu menyebabkan pembuatan kaldu secara konvensional jarang dilakukan dan cenderung dihindari. Dewasa ini masyarakat lebih cenderung memilih untuk melakukan hal-hal praktis dan efisien dalam memasak. Banyak beredar dipasaran bumbu penyedap yang menawarkan kepraktisan dengan sensasi kaldu berbagai rasa. Dalam penelitian dan pengembangan ini dilakukan pembuatan kaldu bubuk secara secara mudah dan menghasilkan kaldu bubuk yang sesuai dengan bahan dasar kaldu pada umumnya tanpa menggunakan bahan pengawet ataupun penguat rasa tambahan. Kaldu bubuk yang dihasilkan dilakukan uji organoleptik untuk melihat tingkat kesukaan dan mutu produk dari rasa, warna, aroma dan tekstur./ To produce good quality broth requires a cooking process one until four hours. Consumption of a long time in preparing broth causes conventional broth making is rarely done and tends to be avoided. Nowadays people are more likely to choose to do practical and efficient things in cooking. Many in the market seasoning seasonings that offer practicality with a variety of flavor broth sensation. In this research and development, it is easy to make powder broth and produce powder broth that is suitable with the basic ingredients of broth in general without the use of preservatives or flavor enhancers. The resulting broth is organoleptic tested to see the level of liking and quality of the product from taste, color, aroma and texture.

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