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All Journal Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum E-Amal: Jurnal Pengabdian Kepada Masyarakat
Kyani Pindy
Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences

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PELATIHAN KOREAN FATCARONS SEBAGAI PENGETAHUAN DI BIDANG PASTRY UNTUK SISWA SISWI SMK SANTA MARIA Febryola Indra; Shelvy Evalina; Kyani Pindy; Nga Lai Nicole Wong; Sherlly Bella Puspita; Varrell Isadora Victor
E-Amal: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 2: Mei 2022
Publisher : LP2M STP Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/eamal.v2i2.1574

Abstract

Community service is one of the Tridharma Perguruan Tinggi (Three Pillars of Higher Education) which aims to increase the sense of concern for the community by sharing knowledge and skills. The purpose of this community service activity is: (1) Provide training on how to make fatcarons appropriately and professionally; (2) Establish cooperation between the Faculty of Tourism, Universitas Pelita Harapan and smk Santa Maria; (3) Carrying out one of the functions of the Tridharma Perguruan Tinggi (Three Pillars of Higher Education), especially in the field of Community Service; (4) Invite SMKN Hospitality students to innovate in making fatcarons and entrepreneurship in the field of bread and cake.
Kreasi Bahan Baku Penggunaan Tahu Sebagai Pengganti Cream Cheese Dalam Pembuatan Makanan Penutup (Olahan Egg Tart dan Cheesecake) Febryola Indra; Kyani Pindy; Livia Imelda; Juliana Juliana; Sherla Valensky
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 8, No 1 (2024): April 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/humaniora.v8i1.4803

Abstract

In the food industry, innovation continues to be the key to meeting diverse market demands and enhancing product value. One intriguing alternative is the use of tofu as a substitute for cream cheese in desserts, given that tofu is rich in protein, has a texture similar to cream cheese, and can be processed into various shapes and flavors. This research aims to (1) explore the research findings regarding the use of tofu as a creation in the preparation of dessert dishes, specifically egg tart and cheesecake, (2) evaluate how the utilization of tofu affects the sensory characteristics, texture, taste, and aroma of the egg tart and cheesecake desserts, (3) determine whether the use of tofu results in a more affordable cost compared to using cream cheese. The research employs a quantitative research method utilizing experimental techniques and purposive sampling questionnaire methods. The results of this research indicate that the use of tofu as an innovation in dessert preparation holds significant potential. These findings provide support for the development of the idea that the use of tofu can be considered an innovative and value-added raw material in the creation of egg tart and cheesecake.
Co-Authors Indra, Febryola Juliana, Juliana Livia Imelda Nga Lai Nicole Wong Shelvy Evalina Sherla Valensky Sherlly Bella Puspita Varrell Isadora Victor