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All Journal Jurnal Sinergitas PkM & CSR Gastronomy and Culinary Art (Gastronary)
Wijaya, Halim Adi
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Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Environmental Science Public Health Social Sciences Other

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Buku Resep 20 Hidangan Olahan Kacang Tanah Khas Indonesia Widarson, Nella Nevila; Indra, Febryola; Patricia, Sharen; Wijaya, Halim Adi
Gastronary Vol. 3 No. 1 (2024): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v3i1.626

Abstract

This article discuss about a recipe book containing 20 recipes using beans of Indonesia "Variation of Signature Indonesian Peanut Preparation" that introducing types of dishes that use beans in Indonesian culinary, helping readers to broaden horizon about types of beans products and dishes, also helping readers to cook various dishes containing beans that are simple, practical, and easy to make daily to fulfill daily nutritional intake. This research is using qualitative approach with secondary data obtained from literature review, internet website, and hedonic test with experts that relate to Indonesian bean dishes. The 20 recipes of Indonesian bean dishes then are selected to be tested on expert panelist, which is a chef or a cook that is skilled an experienced in food production or cuisine, especially Indonesian. The test is conducted using hedonic and questionnaire analysis. The research result shows that this recipe book contains interesting and easy to understand recipes, also obtaining above five in average in questionnaire analysis and hedonic test. This recipe book is acknowledged to have potential in empowering Indonesian bean dishes. The writer however, still realizes the downside of the recipe book and write several suggestions, such as providing complete information on the description of dishes, using simple language that is easy to understand, also include more photos and illustration, and recipe making steps.
WORKSHOP ON READ BEAN MOCHI CREATION AT SEKOLAH DIAN HARAPAN DAAN MOGOT Indra, Febryola; Wijaya, Halim Adi; Patricia, Sharen; Widarson, Nella Nevila
Jurnal Sinergitas PKM & CSR Vol. 8 No. 3 (2024): DECEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v8i3.7957

Abstract

Mochi is a traditional food from Japan that is simple and easy to make. This food has a mildly sweet flavour characteristic with chewy and elastic texture. The filling of mochi that is commonly used is red bean paste, the same which we will held class with in SDH Daan Mogot. It is important to held this PKM to increase the skill of SDH students and familiarize the students about red bean which had never been taught before. For the culinary class which will be held in SDH Daan Mogot we hope to invite the students to participate in the class. The students will learn hands on cooking the red bean mochi while being guided by the instructor chef. In this class, the students will be grouped into 5 person group copying the chef instructor. The committee of the culinary class will provide one copy of the recipe for each group, ingredients, certificates, and souvenirs for the students.
Co-Authors Indra, Febryola Patricia, Sharen Widarson, Nella Nevila