PEMANFAATAN TAHU SUMEDANG PADA PRODUK SWEDISH MEATBALLS
Keywords:
Tofu Of Sumedang, Swedish Meatball, Organoleptic TestsAbstract
Swedish meatballs are one of the iconic dishes at one of the IKEA shopping centers. Swedish meatballs are rich in healthy nutritional content. However, there are still a few who use the basic ingredient Sumedang tofu as a food product that is easy to innovate into new products. Researchers took the basic ingredients of Sumedang tofu based on interests and also new creations that had never been developed before. The author intends to research the use of sumedang tofu in Swedish meatballs. The method used is an experimental method, namely by substituting the additional main ingredient of tofu into Swedish meatball. The tests carried out are organoleptic tests and consumer acceptance of the product results. The main objective of this research is to obtain the right recipe formulation and to determine consumer acceptance by distributing questionnaires to 70 panelists. The results of this research obtained the correct recipe formula by adding 250 grams of Sumedang tofu to the Swedish meatball dough. based on the results of organoleptic tests obtained positive consumer acceptance of the processed product.
References
Fanggidae, W. D., Sunar, & Bachrun, L. (2020). Pengaruh Kombinasi Pupuk Bokashi, Pupuk Kascing dan Tanah Terhadap Pertumbuhan dan Hasil Tanaman Kedelai (Glycine max.). Agrisia, 13(1), 49. https://ejournal.borobudur.ac.id/index.php/3/article/view/764/723%0A
Garden-Robinson, J. (2021). Exploring North Dakota Foodways: Scandinavian Cuisine (Past and Present) [FN2021]. 2021(May). www.ag.ndsu.edu/
Gusnadi, D., Taufiq, R., & Baharta, E. (2021). Uji Organoleptik dan Daya Terima pada Produk Mousse Berbasis Tapai Singkong sebagai Komoditi UMKM di Kabupaten Bandung. Jurnal Inovasi Penelitian, 1(12), 2883–2888.
Hasanah, H. (2017). TEKNIK-TEKNIK OBSERVASI (Sebuah Alternatif Metode Pengumpulan Data Kualitatif Ilmu-ilmu Sosial). At-Taqaddum, 8(1), 21. https://doi.org/10.21580/at.v8i1.1163
Herdhiansyah, D., Reza, R., Sakir, S., & Asriani, A. (2022). Kajian Proses Pengolahan Tahu: Studi Kasus Industri Tahu Di Kecamatan Kabangka Kabupaten Muna. Agritech : Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto, 24(2), 231. https://doi.org/10.30595/agritech.v24i2.13375
Ismanto, H. (2023). ¬UJI ORGANOLEPTIK KERIPIK UDANG (L. vannamei) HASIL PENGGORENGAN VAKUM. Jurnal AgroSainTa: Widyaiswara Mandiri Membangun Bangsa, 6(2), 53–58. https://doi.org/10.51589/ags.v6i2.3137
Khoerunisa, T. K. (2020). Review : Pengembangan Produk Pangan Fungsional Di Indonesia Berbasis Bahan Pangan Lokal Unggulan. Indonesian Journal of Agricultural and Food Research, 2(1), 49–59.
Larasati, D., Astuti, A. P., & Maharani, E. T. (2020). Uji Organoleptik Produk Eco-Enzyme Dari Limbah. Fmipa Unimus, 278–283. https://prosiding.unimus.ac.id/index.php/edusaintek/article/view/569
Pirastyo, S. P., & Rondonuwu, G. P. (2019). Bakso Ubi Ungu Sebagai Alternatif Bakso Kaya Gizi. Jurnal Kajian Pariwisata, 1(1), 1–10.
Rasch, D. (2018). A Meatball by Any Other Name. Journal of International Ombudsman Association, 1–6.
Wahyudi, R., Indriani, H., & Haris, M. S. (2022). Tahu Sabar (Sari Bahari) Upaya Pemanfaatan Limbah Produksi Garam sebagai Tahu Bahan Organik Ramah Lingkungan bagi Penderita Stunting. Amerta Nutrition, 6(1), 44. https://doi.org/10.20473/amnt.v6i1.2022.44-52
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Surya Nurhadi, Riza Taufiq
This work is licensed under a Creative Commons Attribution 4.0 International License.
