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Yulius, Kevin Gustian
Universitas Pelita Harapan
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OLAHAN MAKANAN DAN MINUMAN BERBAHAN DASAR BUAH TAMPOI Jimmy Situmorang; Vasco A.H. Goeltom; Kevin Gustian Yulius
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i2.3788

Abstract

Tampoi or Tampui (baccaurea macrocarpa) is a widespread endemic plant known from the area of  Kalimantan, Sumatera, and Malay Peninsula. This fruit is a rare fruit with a sweet and sour taste. The fruit is full of antioxidant which can protect body cells from free radical damage. At present, the use of Tampoi fruit is scarce and people of Kalimantan usually prepare Tampoi fruit as tuak or traditional beverage or just directly eat the fruit. The purpose of this study were: (1) Introduced and elaborate the benefits of the Tampoi fruit. (2) Discovered new flavors created from Tampoi fruit. (3) The author wanted to examine whether Tampoi fruit can be processed into processed foods. (4) Explained the community, especially the people of Kalimantan that Tampoi fruit can be processed into food ingredients and processed foods. (5) Increased the economic price of Tampoi fruit with the aim of preincreasing the economic level of the people of Kalimantan (6) Increased public interest in cultivating Tampoi fruit in order to increase the economic level of the people of Kalimantan. Therefore, to support these goals, product research will be carried out using descriptive, quantitative method by conducting panelist tests so that the resulting products have good standard. Products made from processed Tampoi fruit in this research include cookies, skin chips, fruit chips, noodles, jams, syrup, sorbet and seeds steeping. Based on the results from the research, as many as 8 products which include appetizers, main dishes, desserts, and beverages, were innovated from Tampoi fruit. Keywords:  Tampoi fruit, Kalimantan, Processed Food, Processed Beverages
Co-Authors Adrian Gurmilang Yohanes Agatha Putri Wikumala Alexander, Rafael Amelda Pramezwary Andy Kharisma Lontoh Anjelie Aurelia Kosasi Ashtyn Pakasi, Deandra Bella Devita Cahyadi, Leony Cahyadi, Leony Chelsye Parera, Sisilia Cherish Chriselina Clarysa Ceshsa Vanessa Darren Putra Pratama David Hendrick Tarore Rumani Davin Darmadi Davito Arfiansyah Putra Deandra Ashtyn Pakasi Dudedes Timba, Yosep Fabianto, Jennifer Ferdela Fernandez Franky Nilson Sudirman Fransesco Kosiadi Goeltom, Vasco Adato H. Hagan Mario Susanto Hardjasa, Gracia Eugene Hulu, Meitolo Intan Christy Kusuma Jane Hezkiel Jimmy M. H. Situmorang Jimmy M.H. Situmorang Jimmy Situmorang Jimmy Situmorang Jofanka, Servyo Johannes Kurniawan Jonatan, Charity Leticia Jonathan F Pujangga Jovan Emanuel, Valentino Juliana Juliana Juliana, Juliana Kezia Evelyn Leticia Jonathan, Charity Lyvia Clarissa Herli Mario N. Weku Mariyanto Hariyono Parera, Sisilia Chelsye Pramono, Rudy Pratama, Darren Putra Priscillia Priscillia Putra, Davito Arfiansyah Rosianna Sianipar Rosianna Sianipar Samuel Musa Liha Sandra Maleachi Servyo Jofanka Sianipar, Rosianna Situmorang, Jimmy Muller Hasoloan Sofiani, Sofiani Stephany Hans Sufeno, Vanessa Geraldine Tarore Rumani, David Hendrick Then, Julita Theodosia C. Nathalia Theodosia C. Nathalia Theodosia C. Nathalia Theovanus Timba, Yosep Dudedes Timothy Y. Famdale Titus David Fandika Vasco A.H. Goeltom Vasco Adato H. Goeltom Vinka P Viensa Vivian Vivian Wilson, Richard Wowor, Wulan Meiaya Wu, Tiffany Yosep Dudedes Timba