INOVASI PENGOLAHAN SINGKONG DENGAN STANDART MENU CHINESE FOOD SEBAGAI MAKANAN POKOK PENGGANTI NASI

Kurniawan, Yusup Adi and Amirah, Zahrotul (2019) INOVASI PENGOLAHAN SINGKONG DENGAN STANDART MENU CHINESE FOOD SEBAGAI MAKANAN POKOK PENGGANTI NASI. Diploma thesis, Politeknik NSC Surabaya.

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Abstract

Cassava is a type of food ingredient from tuber plants that grow in the soil. Cassava is not very popular as a staple food in modern times, but cassava is a food that contains high content, vitamins and fiber which is very good for the body. Chinese food is one of the most diverse foods in the world. The main characteristics of traditional Chinese cuisine use the theory of “yin” and “yang” as considerations in preparing food. The purpose of this study was to learn how to process cassava combined with a standart menu of Chinese food, namely cassava sausage and sweet cassava meatballs and oyster cassava and to be imitated by the community about the total amount of nutrients needed daily to support health. Because of the texture of cassava containing water, the experiments in this experiment could not be mixed with various food ingredien ts in one dish. Because the texture produced will be sticky. For the selection of good cassava, it can be seen from the cassava peel if the
skin looks rather soft then the inside of the selected cassava is good, but if the outside looks rather stiff then the inside of cassava shows that in the cassava is
very hard. From this special processing, it produces a menu with a distinctive taste of cassava, but with herbs that seep in without removing the taste of cassava. This is what produces its own sensation in the taste and enjoyment of the menu. With the processing of a round shaped presentation resembling meatballs and srawut it
aims to make people not feel bored in consuming cassava because it has its own uniqueness in its presentation.

Keywords : Cassava, Chinese Food, Processing, Nutrition.

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