INOVASI TURUBUK QUICHE SEBAGAI UPAYA MENINGKATKAN EKSISTENSI PANGAN LOKAL DI KARAWANG

Nurfathimah, - (2024) INOVASI TURUBUK QUICHE SEBAGAI UPAYA MENINGKATKAN EKSISTENSI PANGAN LOKAL DI KARAWANG. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Turubuk adalah pangan lokal khas Kabupaten Karawang yang banyak dibudidayakan di Desa Mekarbuana. Turubuk memiliki potensi nilai ekonomi yang sangat besar. Menambahkan turubuk dalam isian quiche dapat menjadi inovasi baru yang memadukan pangan lokal dengan hidangan western. Quiche lorraine merupakan hidangan khas jerman dengan pie crust yang renyah dengan isian royal cream, cheese, sayuran, dan daging. Hadirnya turubuk quiche akan menambah variasi hidangan modern dari turubuk, menciptakan cara baru menikmati turubuk serta menjadi fusion food. Metode penelitian yang digunakan adalah eksperimental dengan menggunakan pendekatan kuantitatif. Turubuk Quiche ini diujikan dalam tiga formulasi resep yang berbeda, yaitu TQ 1 dengan perbandingan turubuk 70%:jamur merang 30%, TQ 2 dengan perbandingan turubuk 50%:jamur merang 30%, dan TQ 3 dengan isian turubuk 100%. Uji hedonik melalui uji organoleptik dilakukan kepada 30 orang panelis semi terlatih serta uji daya terima konsumen kepada 100 orang panelis konsumen untuk mengetahui penerimaan turubuk quiche di masyarakat. Setelah melakukan uji organoleptik, sampel TQ 3 dengan presentase turubuk 100% terpilih sebagai produk terbaik. Keseluruhan aspek turubuk quiche sangat diterima oleh masyarakat dan layak untuk dipasarkan. Turubuk is a local food typical of Karawang Regency that is widely cultivated in Mekarbuana Village. Turubuk has a huge potential economic value. Adding turubuk in quiche filling can be a new innovation that combines local food with Western dishes. Quiche Lorraine is a typical German dish with a crispy pie crust filled with royal cream, cheese, vegetables, and meat. The presence of turubuk quiche will add a variety of modern dishes from turubuk, create a new way to enjoy turubuk, become a fusion food. The research method used was experimental using a quantitative approach. Turubuk Quiche was tested in three different recipe formulations, namely TQ 1 with 70% turubuk:30% merang mushroom ratio, TQ 2 with 50% turubuk:30% merang mushroom ratio, and TQ 3 with 100% turubuk filling. A hedonic test through organoleptic test was conducted on 30 semi-trained panelists and consumer acceptance test to 100 consumer panelists to determine the acceptance of turubuk quiche in the community. After conducting the organoleptic test, sample TQ 3 with 100% turubuk percentage was chosen as the best product. All aspects of turubuk quiche are highly accepted by the public and suitable for marketing.Turubuk is a local food typical of Karawang Regency that is widely cultivated in Mekarbuana Village. Turubuk has a huge potential economic value. Adding turubuk in quiche filling can be a new innovation that combines local food with Western dishes. Quiche Lorraine is a typical German dish with a crispy pie crust filled with royal cream, cheese, vegetables, and meat. The presence of turubuk quiche will add a variety of modern dishes from turubuk, create a new way to enjoy turubuk, become a fusion food. The research method used was experimental using a quantitative approach. Turubuk Quiche was tested in three different recipe formulations, namely TQ 1 with 70% turubuk:30% merang mushroom ratio, TQ 2 with 50% turubuk:30% merang mushroom ratio, and TQ 3 with 100% turubuk filling. A hedonic test through organoleptic test was conducted on 30 semi-trained panelists and consumer acceptance test to 100 consumer panelists to determine the acceptance of turubuk quiche in the community. After conducting the organoleptic test, sample TQ 3 with 100% turubuk percentage was chosen as the best product. All aspects of turubuk quiche are highly accepted by the public and suitable for marketing.

Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?hl=en&user=6jgMKSMAAAAJ ID SINTA Dosen Pembimbing: Dias Pratami Putri: 6745906 Ridwan Iskandar: 6719516
Uncontrolled Keywords:	Inovasi Produk, Pangan Lokal, Turubuk, Quiche Lorraine Product Innovation, Local Food, Turubuk, Quiche Lorraine
Subjects:	H Social Sciences > HD Industries. Land use. Labor T Technology > T Technology (General) T Technology > TX Home economics
Divisions:	Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User:	Nurfathimah
Date Deposited:	04 Nov 2024 01:52
Last Modified:	04 Nov 2024 01:52
URI:	http://repository.upi.edu/id/eprint/128036

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