TAHU SEBAGAI BAHAN DASAR PEMBUATAN MIE DENGAN CITA RASA THAILAND

Authors

  • Ira Brunchilda Hubner Universitas Pelita Harapan
  • Stephanie Surjady Universitas Pelita Harapan
  • Yemima Joycelyn Wijanto Universitas Pelita Harapan
  • Juliana Juliana Universitas Pelita Harapan

DOI:

https://doi.org/10.56854/jbm.v2i2.245

Keywords:

tofu, noodles, taste, Thailand

Abstract

The aim of this research is to knowing the benefits of tofu as a basic ingredient for making noodles with a Thai taste. Tofu, which is a food ingredient, is commonly used in Indonesia and many people like tofu at this time, therefore the innovation for making mie will use tofu as a basic ingredient. The type of research used is research and development in a product called research and development. The method of determining the sample is by using non-probability sampling with purposive sampling technique. The data collection method is through a questionnaire. The results showed that after carrying out the noodle-making process, it turned out that tofu could be used as the main ingredient in the noodle-making process, besides that, noodles made from tofu were liked by consumers because they had a unique and interesting taste. This research only examined two menus, namely Tom Yam with tofu noodles and Pad Thai with tofu noodles, so it is hoped that future research will add menus that can use noodles with tofu as the basic ingredients, such as ramen with tofu noodles and meatballs with tofu noodles. Apart from that, it is also necessary to carry out research by adding and expanding the panelists so that the results obtained are more representative of the sample.

 

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Published

2023-11-30

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Section

Articles