UJI COBA SPAGHETTY PANGGANG DENGAN MIE SAGU DI STP TRISAKTI

Maulana, Alifatqul UJI COBA SPAGHETTY PANGGANG DENGAN MIE SAGU DI STP TRISAKTI. jurnal. (Unpublished)

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Abstract

ABSTRACT UTILIZATION OF SAGU NOODLES MAKING OF BAKED SPAGHETTY Ever Since the COVID-19 pandemic hit the world, our daily activities have changed dratiscally and by government regulations to make all activities from home such as working and reducing the overall workforce by 50%, the restaurants doesn’t have any choice except closie during the pandemic, societies go online shopping, etc. Therefore many people who are looking for new business opportunities to sell trending foods such as spaghetti brulee or also known as baked spaghetti but not everyone can enjoy this dish like most people, for example autism patiences, a gluten diet practiceioner, the ones who are allergic to gluten etc. With the main components consisting of bolognese, bechamel, and the spaghetti itself, but these dishes cannot be enjoyed by people with special needs that have been mentioned before, but sago noodles are a good alternative because they contain natural resistant starch, the resources have not been used properly. and available throughout Indonesia. Then the dishes that have been subtitute with sago noodles are tested from 3 aspects, 1. organoleptic test (test of the five senses), 2. calculate the price and lastly counting calories. Although it has drawbacks in terms of texture and color, but from the taste, aroma and appearance this dish is well received and from the aspect of the price which is quite profitable and the nutritional content is more favorable for those who have special needs and even for those who do not have special needs. From this research it can also be concluded that there are several steps that can be taken, such as adding herbs which can give a more significant taste to thie sago noodle dish and the price can be lower by replacing ingredients that have a high price such as butter with margarine and also simplyfied a sauce recipe so that any class of people can enjoy. Keywords : covid-19, sagoo noodles, spaghetti, baked spaghetti, bolognese, bechamel

Item Type:	Article
Subjects:	F Hospitality & Tourism > F001 Hospitality
Divisions:	Perhotelan > Pengelolaan Perhotelan (D4)
Depositing User:	Mr. ALIFATQUL MAULANA
Date Deposited:	25 Aug 2021 07:28
Last Modified:	25 Aug 2021 07:28
URI:	http://repository.stptrisakti.ac.id/id/eprint/994

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