Pemberdayaan Jemaat Gereja GBI Christ Oikus untuk Membuat Makanan Nasi Kuning , Rasa, Warna, Gizi dalam Satu Sajian

Abstrak

ABSTRACT

Yellow rice is one of the traditional Indonesian cuisines known for its distinctive yellow color from turmeric and its unique savory flavor. This research aims to explore innovations in the processing of yellow rice through a creative approach that combines aspects of taste, color, and nutritional content in one dish. Modifications were made to the additional ingredients such as the use of naturally colored vegetables (carrots, spinach, beets), protein sources (chicken, eggs, tempeh), as well as cooking techniques that preserve nutritional value. Evaluation was conducted organoleptically (taste, aroma, color, texture), as well as nutrient content analysis based on ingredient composition. The results of the study show that creatively processing yellow rice not only enhances visual and sensory appeal but also adds nutritional value, particularly in terms of fiber, protein, and vitamin content. This innovation has the potential to make yellow rice a healthy menu alternative without sacrificing traditional flavors.

Keywords: yellow rice, food innovation, natural color, nutrition, organoleptic