<> <http://www.w3.org/2000/01/rdf-schema#comment> "The repository administrator has not yet configured an RDF license."^^<http://www.w3.org/2001/XMLSchema#string> . <> <http://xmlns.com/foaf/0.1/primaryTopic> <http://eprints.uny.ac.id/id/eprint/64562> . <http://eprints.uny.ac.id/id/eprint/64562> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Thesis> . <http://eprints.uny.ac.id/id/eprint/64562> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Article> . <http://eprints.uny.ac.id/id/eprint/64562> <http://purl.org/dc/terms/title> "SUBSTITUSI TEPUNG MILLET UNTUK PEMBUATAN PASTA TORTELLINI SEBAGAI INOVASI PRODUK BOGA KAYA SERAT"^^<http://www.w3.org/2001/XMLSchema#string> . <http://eprints.uny.ac.id/id/eprint/64562> <http://purl.org/ontology/bibo/abstract> "Proyek akhir ini bertujuan untuk (1) menemukan resep produk Tortellini\r\nMillet Pasta, (2) mengetahui daya terima masyarakat terhadap produk Tortellini\r\nMillet Pasta dan (3) mengetahui kandungan gizi pada Tortellini Millet Pasta\r\nJenis penelitian menggunakan metode R&D (Research and Development)\r\ndengan model pengembangan 4D yang meliputi: (1) Define meruppakan tahap\r\nmenacari resep acuan dari masing-masing produk yang akan disubstitusi, (2)\r\nDesign merupakan tahap mencari jumlah substitusi tepung millet yang tepat untuk\r\nmasing-masing resep acuan terpilih, (3) Develop merupakan tahap penegmbangan\r\nresep terpilih validasi I dan II, (4) Dissemination merupakan tahap uji dilakukan\r\ndi Laboratorium Program Studi Teknik Boga Fakultas Teknik Universitas Negeri\r\nYogyakarta dari bulan Januari sampai Mei 2019. Bahan pengujian berupa sampel\r\ndari produk, dan alat pengujian berupa borang. Data di analisis secara deskriptif\r\ndan kuantitatif.\r\nHasil yang diperoleh dari penelitian ini adalah: (1) resep yang tepat pada\r\npembuatan produk Torllet (Tortellini Millet Pasta) dengan prosentase 70%.\r\nDengan jumlah bahan tepung millet 70 gr, tepung beras 30 gr, tepung jagung 100\r\ngr, potato starch 45 gr, xanthan gum 10 gr, olive oil, dan garam. Dalam\r\nmenggunakan teknik olah mixing, rolling, boiling dan sautéing untuk pembuatan\r\nsaus. Bentuk yang disajikan yaitu pasta berbentuk bulat seperti cincin. Produk di\r\ngarnish dengan parsley dan tomat cherry dan disajikan 1 porsi dengan berat 225\r\ngr. (2) daya terima masyarakat dengan produk Tortellini Millet Pasta rerata dari\r\nsegi warna, aroma, rasa, dan tekstur yaitu 3 (disukai). Dengan ini menunjukan\r\nbahwa produk tersebut dapat diterima oleh konsumen. (3) kandungan gizi dari\r\nproduk Tortellini Millet Pasta terdapat kalori total 137 kal, lemak total 10%,\r\nprotein 32%, karbohidrat 3% dari kebutuhan %AKG."^^<http://www.w3.org/2001/XMLSchema#string> . <http://eprints.uny.ac.id/id/eprint/64562> <http://purl.org/dc/terms/date> "2019-05-20" . <http://eprints.uny.ac.id/id/document/529895> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Document> . <http://eprints.uny.ac.id/id/document/529896> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Document> . <http://eprints.uny.ac.id/id/document/529897> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Document> . <http://eprints.uny.ac.id/id/document/529898> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Document> . <http://eprints.uny.ac.id/id/document/529899> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Document> . 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