PRODUKSI HIDANGAN UMMALI DARI ROTI MANIS YANG SUDAH KERAS DI PASTRY KITCHEN HOTEL BOGOR ICON AND CONVENTION

DEWI IRANTI, MARLIANA (2021) PRODUKSI HIDANGAN UMMALI DARI ROTI MANIS YANG SUDAH KERAS DI PASTRY KITCHEN HOTEL BOGOR ICON AND CONVENTION. Project Report. IPB University.

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Abstract

MARLIANA DEWI IRANTI. Production of Ummali Dishes Made by An Already Low Sweet Bread at Pastry Kitchen Bogor Icon Hotel and Convention. Supervised by ANNISA RIZKIRIANI.
Sweet bread at Bogor Icon Hotel placed in a tool named pastry warmer. Frequently opening the pastry warmer can make the texture of sweet bread turn into hard. The hard-texture sweet bread is then reprocessed to minimize food waste and wasted cost into reusable dish, namely Ummali. The general purpose of writing this final project is to study production of Ummali dishes from hard sweet bread at Bogor Icon Hotel and Convention. Observations were made for three months starting on August 5, 2019 – December 5, 2019 at Bogor Icon hotel and Convention. Data were obtained through observations, direct participation, and hotel records. The production of ummali dishes is carried out through several stages, namely preparation, processing, and presentation until it is suitable for consumption by guests. Based on the calculation of the energy and nutrient content that have been made in ummali dishes the result are 116 cal, 2.7g protein, 3.3g fat, and 19.6g carbohydrates for one serving.
Keywords: Pastry Kitchen, Production, Ummali.

Item Type: Monograph (Project Report)
Uncontrolled Keywords: Pastry Kitchen, Produksi, Ummali
Subjects: Student Project Report
Divisions: School of Vocational Studies > Industrial Management of Service, Food and Nutrition
Depositing User: Manajemen Industri Jasa Makanan dan Gizi SV IPB
Date Deposited: 13 Aug 2021 08:35
Last Modified: 13 Aug 2021 08:35
URI: https://ereport.ipb.ac.id/id/eprint/6069

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