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All Journal Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum
Sherla Valensky
Universitas Pelita Harapan
Humanities Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Social Sciences

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Mengenal Bubur Kampiun, Bubur Manis Khas Padang Febryola Indra; Vincentia Nayla Kosasih; 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.v8i1.4960

Abstract

Indonesian porridge has become one of the most recognized foods in Indonesia, even for foreign tourists. Bubur is usually known as a salty dish. But do you know the sweet version of bubur? Padang City is one of the largest cities in Indonesia with a total area of 694.96 km². Geographically, Padang is located on the west coast of Sumatra Island and is the capital of West Sumatra Province. Not only known for its many folklores such as Malin Kundang, Padang culinary is also widely known. Padang rice is one of them. Even Padang rice has attracted the interest of culinary connoisseurs in Australia. Padang rice itself is a rice dish eaten with several side dishes, such as rendang, cakes, pop chicken, curry chicken, balado eggs, cassava leaves, skin crackers, and many more. In addition to Padang rice, the sweet porridge menu (bubur kampiun) as a dessert is also one of the food menus from Padang that is certainly worth trying. Bubur Kampiun is one of Padang's specialties, precisely in the mainland Minangkabau (Darek) area, Bukittinggi, West Sumatra. Porridge that has a sweet and legit flavor along with a soft texture, making this dish popular especially during Ramadan for breaking the fast, party events, and in the morning as an alternative to the breakfast menu.
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 Kyani Pindy Livia Imelda Vincentia Nayla Kosasih