DIPLOMA - Perhotelan
|Asal Perguruan Tinggi||Sekolah Tinggi Pariwisata Trisakti|
|Judul Karya Tulis||PEMBUATAN BIR PLETOK DENGAN MENGGUNAKAN REVERSE SPHERIFICATION METHOD SEBAGAI INOVASI PRODUK BERKELANJUTAN|
|Topik Karya Tulis||Industri Kreatif|
|Bidang Karya Tulis||TERAPAN|
|Ringkasan KTI||Indonesia is a rich
country in heritage of culinary, a variety of traditional foods and drinks can
be found throughout Indonesia, with its own character and uniqueness. One of
them is Bir Pletok, this drink is made from some mixture of spices, such as
ginger, pandanus fragrant leaves, and lemon grass. History of origin of Bir
Pletok name originated from the Dutch colonial era. At that time, there were
some local people who close with the Dutch. When there is a celebration or
party they are usually invited to drink beer with the Dutch. However, the
majority ethnic of Betawi is Muslim so that alcoholic beverages are prohibited.
Betawi people finally make a drink made of pepper, ginger, and secang, as a
natural dye that makes this drink has a red color.|
In this paper, will be discussed a research on one of the methods or techniques that evolve in modern gastronomy, it is called Molecular Gastronomy. Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Specifically is one basic technique of Molecular Gastronomy, called Reverse Spherification Method. Reverse spheres are made using two components: a flavorful liquid that contains a calcium salt and a spherification bath that contains a hydrated gum, like alginate, that will gel instantly in the presence of calcium ions. When pour a spoonful of the flavorful liquid into the spherification bath, the liquid draws itself into a nearly spherical shape. As the sphere sinks, calcium ions at its surface cause a membrane of alginate to gel, encapsulating the sphere of flavorful liquid. There are 2 main chemical ingredients to make the Reverse Spherification Product, Calcium Lactate and Sodium Alginate. The Calcium Lactate is added to the liquid of the product that going to be sphered, and the Sodium Alginate is used for the spherification bath to make the membrane of sphere. The function of Calcium Lactate is to bind the Sodium Alginate, if the product does not contain much calcium, otherwise it will be dissolved and messed up with the spherification bath.
The Reverse Spherification Method still rarely used in Indonesia. That is bring a concept, how if combining traditional drink of Indonesia with the modern technique of gastronomy. With a purpose, to make Indonesian gastronomy develop to the next level and able to compete in this modern era, even though it is traditional culinary.
To test this product whether this product could be accepted or not, there are two test that used, Descriptive Test and Hedonic Scale Test. Descriptive tests are used to identify important sensory characteristics of a product and provide information about the degree or intensity of the characteristic, to test three indicators, namely color, texture, and taste. And Hedonic Scale Test to know the acceptance of panelists to the results of Bir Pletok sphere produced. The panelist is asked for his personal response to favor or the opposite (dislike) of the sensory or quality of product. Selected Bir Pletok with Reverse Spherification Method as the best product after through descriptive test and hedonic test to 15 trained panelists. And seen from sensory test indicator, there are color, texture, and aroma, then can be concluded that Bir Pletok with Reverse Spherification Method is most favored by consumer.
Finally, the conclusion is Reverse Spherification Method can be applied well to Indonesian traditional drinks, especially Bir Pletok. With expectations this modified product increase the value of the product itself, and could create a opportunities for entrepreneur, with purpose it will be a good impact for economic growth, and of course being improvement for Indonesian gastronomy.
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