INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN PANGAN LOKAL
Green grass jelly sauce, ginger is an innovative step in developing a local processed snacks aimed at gaining knowledge about the local comestible green grass jelly and one media mengeksistensikan back processed snacks in the local community and industry. The method used is an experimental method wh...
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| Format: | Academic Paper |
| Published: |
2016-07-25.
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| Online Access: | http://repository.upi.edu/2745/ |
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| LEADER | 03003 am a22003013u 4500 | ||
|---|---|---|---|
| 001 | repoupi_27045 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Hidayat, Irsan |e author |
| 245 | 0 | 0 | |a INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN PANGAN LOKAL |
| 260 | |c 2016-07-25. | ||
| 500 | |a http://repository.upi.edu/27045/1/S_MIK_1206540_Title.pdf | ||
| 500 | |a http://repository.upi.edu/27045/2/S_MIK_1206540_Abstract.pdf | ||
| 500 | |a http://repository.upi.edu/27045/3/S_MIK_1206540_Table_of_content.pdf | ||
| 500 | |a http://repository.upi.edu/27045/4/S_MIK_1206540_Chapter1.pdf | ||
| 500 | |a http://repository.upi.edu/27045/5/S_MIK_1206540_Chapter2.pdf | ||
| 500 | |a http://repository.upi.edu/27045/6/S_MIK_1206540_Chapter3.pdf | ||
| 500 | |a http://repository.upi.edu/27045/7/S_MIK_1206540_Chapter4.pdf | ||
| 500 | |a http://repository.upi.edu/27045/8/S_MIK_1206540_Chapter5.pdf | ||
| 500 | |a http://repository.upi.edu/27045/9/S_MIK_1206540_Bibliography.pdf | ||
| 500 | |a http://repository.upi.edu/27045/10/S_MIK_1206540_Appendix.pdf | ||
| 520 | |a Green grass jelly sauce, ginger is an innovative step in developing a local processed snacks aimed at gaining knowledge about the local comestible green grass jelly and one media mengeksistensikan back processed snacks in the local community and industry. The method used is an experimental method which aims to get the appropriate prescription formula and assessment of the quality of products by criteria for color, aroma, taste, texture and appearance of green grass jelly with ginger sauce against a panel of experts. The result of this research found differences in materials substitution on any prescription formulation that has been made. And by hedonic test results or test conducted favorite, most preferred sample is a sample CHKJ2 by substituting gelatin Cincau 500 ml and 7 grams of powdered jelly of total standard recipe. ;---Cincau hijau kuah jahe merupakan sebuah langkah inovasi dalam mengembangkan suatu olahan panganan lokal yang bertujuan menambah kearifan panganan lokal tentang cincau hijau dan salah satu media mengeksistensikan kembali olahan panganan lokal di masyarakat dan industry. Metode yang digunakan merupakan metode eksperimental yang bertujuan untuk mendapatkan formula resep yang sesuai dan penilaian terhadap kualitas produk bedasarkan kriteria warna, aroma, rasa, tekstur dan penampilan cincau hijau dengan kuah jahe terhadap panel ahli. Adapaun hasil dari penilitian ini didapati perbedaan bahan subtitusi pada setiap formulasi resep yang telah dibuat. Dan bedasarkan hasil uji hedonik atau uji kesukaan yang dilakukan, sampel yang paling disukai adalah sampel CHKJ2 dengan subtitusi agar-agar cincau 500 ml dan 7 gram bubuk jelly dari total standar resep. | ||
| 546 | |a en | ||
| 690 | |a GV Recreation Leisure | ||
| 655 | 7 | |a Thesis |2 local | |
| 655 | 7 | |a NonPeerReviewed |2 local | |
| 787 | 0 | |n http://repository.upi.edu/27045/ | |
| 787 | 0 | |n http://repository.upi.edu | |
| 856 | 4 | 1 | |u http://repository.upi.edu/2745/ |