Pengembangan produk churros berbahan dasar tepung biji nangka dengan saus kinca nangka = Churros development based on jackfruit flour seed with kinca nangka sauce

Effendi, Jessica and Handoko, Jonathan and Saputra, Shania Angela (2020) Pengembangan produk churros berbahan dasar tepung biji nangka dengan saus kinca nangka = Churros development based on jackfruit flour seed with kinca nangka sauce. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (10MB)
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (212kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (274kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (262kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (347kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (218kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (245kB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (212kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (220kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (307kB)

Abstract

Penelitian ini dilakukan karena ingin mencoba mengembangkan metode untuk mengurangi tingkat limbah makanan yang ada saat ini dengan mengolah salah jenis bahan makanan yang sering ditemui dikalangan masyarakat, yaitu biji nangka.. Melihat banyaknya manfaat yang diberikan oleh biji nangka maka peneliti ingin menggunakan biji nangka sebagai salah satu bahan utama pembuatan berbagai macam makanan dengan mengubahnya menjadi tepung. Peneliti ingin mengembangkan salah satu snack atau camilan yang sudah berkembang di masyarakat, yaitu churros. Penelitian ini dilakukan untuk mengurangi penggunaan tepung terigu dalam pembuatan churros dengan mengunakan 50% tepung dari biji nangka sebagai penggantinya. Penelitian ini bertujuan untuk menguji secara organoleptik dari penggunaan tepung biji nangka dalam pembuatan produk churros. Uji coba dilakukan dengan membagikan sampel kepada kepada empat orang panelis terlatih dan 25 orang panelis tidak terlatih. Hasil penelitian ini menunjukkan bahwa churros dengan tepung biji nangka memiliki perbedaan signifikan dari churros biasa dalam aspek rasa, tekstur, aroma, warna dan kesukaan./ Researchers are trying to develop methods to reduce the level of food waste that exists today by processing one type of food that is often encountered among the public, which is jackfruit seeds. Seeing the many benefits provided by jackfruit seeds, researchers want to use jackfruit seeds as one of the the main ingredient in making various kinds of food by turning it into flour. Researchers want to develop snack that has developed in the community, which is churros. This research was conducted to reduce the use of wheat flour in making churros by using about 50% flour from jackfruit seeds as a substitute. This research aims to organoleptically test the use of jackfruit seed flour in making churros products. The trial was conducted by distributing samples to one expert panelist and three trained panelists and 25 untrained panelists. The results of this study indicate that churros with jackfruit seed flour has significant differences from ordinary churros in terms of taste, texture, aroma, color and likeness.

Actions (login required)

View Item