INOVASI PRODUK BASIC SAUCE DEMI-GLACE VEGETARIAN

Riana Dwi Putri; Anthony CA Arifin

doi:10.55882/bhj.v6i1.52

Penulis

Riana Dwi Putri STP Bogor
Anthony CA Arifin STP Bogor

DOI:

https://doi.org/10.55882/bhj.v6i1.52

Kata Kunci:

Innovation, Vegetarian, Demi-Glace

Abstrak

The background of this research was based on the search for substitutes for the main ingredients for making demi-glace which are usually animal-based, so that formulations were found that could replace the main ingredients for making demi-glace. The purpose of this product research is to obtain new products with vegan friendly base ingredients, make demi-glace more interesting or create new flavors in these products. It aims to find out whether people like demi-glace products with the formulation that the author made. The research method used in this study is a quantitative research method based on questionnaires that were tested and distributed to expert panelists as many as 20 people who are still active in the food and beverages industry who have tasted demi-galce products with new formulations, and the results are many from panelists gave 4 (very like) and 3 (like) marks to vegetarian demi-glace products.

Referensi

Fiani, Margaretha S. & Edwin Japarianto. 2012. Analisa Pengaruh Food Quality

& Brand Image terhadap Keputusan Pembelian Roti Kecik Toko Roti

Ganep’s di Kota Solo. Jurnal Manajemen Pemasaran. Vol 1, No 1, Halaman 1-6.

Karina Padmasuri, 2015. Im A Happy Vegetarian, Gaya Hidup Sehat dengan

Resep-Resep Vegetarian Pilihan. Yogyakarta: OCTOPUS Publishing House

Oktaviane, S., Aneros, N., & Herniwati. (2018). Efektivitas Permainan Babanuki Terhadap Peningkatan Keterampilan Berbicara Bahasa Jepang(Penelitian Eksperimen Murni Kelas Xsma Pasundan 8 Bandung Tahun Ajaran 2017/2018). EDUJAPANVol. 2, No. 1, April 2018, pp. 1-10 e-ISSN:2598-1250,p-ISSN:2598-1234

Ruby, M. B. (2012). Vegetarianism. A blossoming field of study. Apptite. Volume 58, Issue 1. https://doi.org/10.1016/j.appet.2011.09.019

Siahaan, G., et.al. (2017). Hubungan Pola Konsumsi Ala Vegetarian Terhadap Lemal Visceral. DOI:10.36457/gizindo.v39i1.208

Siswanto, E. (2017). Petunjuk Praktis Budidaya jamur Kuping, Jamur Merang, Jamur Tiram, Jamurshitake Dan Jamur Kancing sistem Semi Moderen. JURUSAN AGROTEKNOLOGI Fakultas Pertanian Universitas Islam Balitar.

Steward, M. (2011). Stocks & Soups: Martha Stewart's Cooking School, Lesson 1: Lessons and Recipes for the Home Cook: A Cookbook. Kindle Ed. ISBN: 9780307953506

Sugiyono. (2010). Metode Penelitian Pendidikan Pendekatan Kuantitatif, kualitatif, dan R&D. Bandung: Alfabeta

Suhartanto, A. (2018). Pengaruh Kualitas Lingkungan Fisik, Makanan, Dan Pelayanan Terhadap Kepuasan Pelanggan, Citra Restoran, Dan Word Of

Mouth (Studi Kasus Pada Hotel Manohara Center Of Borobudur Study).

Pascasarjana Fakultas Ekonomi Universitas Islam Indonesia. Yogyakarta.

Susianto dan Cindy T. (2015). Vegetarian Bagi Buah Hati. Yogyakarta: Andi

Offset.

Widiwurjani, Guniarti & Andansari, P. (2019). Status Kandungan Sulforaphane Microgreens Tanaman Brokoli (Brassica Oleraceal.) Pada Berbagai Media Tanam Dengan Pemberian Air Kelapa Sebagai Nutrisi. http://ejournal.uniskakediri.ac.id/index.php/HijauCendekia p-ISSN : 2477-5096 e-ISSN 2548-9372 DOI: 10.32503//hijau.v4i1.471 Jurnal Ilmiah Hijau Cendekia Volume 4 Nomor 1 Februari 2019.