STANDARDISASI HIDANGAN IKAN PATIN BAKAR DARI PROVINSI KALIMANTAN SELATAN

ROSITA, . (2021) STANDARDISASI HIDANGAN IKAN PATIN BAKAR DARI PROVINSI KALIMANTAN SELATAN. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini bertujuan untuk mendapatkan standardisasi formula ikan patin bakar hidangan dari Provinsi Kalimantan Selatan. Metode yang digunakan dalam uji coba ini adalah metode eksperimen. Tahapan awal dilakukan triangulasi resep dari beberapa sumber pustaka hingga ditetapkan 1 resep yang dipilih. Uji coba dilakukan di Laboratorium Pengolahan Makanan, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Formulasi ujicoba terbaik divalidasi oleh 2 orang Dosen Ahli dengan nilai rata-rata: (1) aspek warna sebesar 3,5, (2) aspek aroma bumbu sebesar 4,5, (3) aspek aroma ikan patin sebesar 4,5, (4) aspek rasa sebesar 5, (5) aspek kelembutan testur ikan sebesar 4, (6) aspek kekenyalan tekstur ikan sebesar 4, dan (7) aspek komposisi bumbu dan ikan sebesar 4,5, sehingga diperoleh nilai akhir rata-rata dari 7 aspek sebesar 4,2. Hasil standar kualitas ikan patin bakar menunjukkan warna hidangan merah kekuningan, aroma bumbu matang dan wangi, aroma ikan patin tidak amis dan tidak berbau lumpur, rasa gurih dan pedas, tekstur ikan lembut dan ketika ditekan lunak, komposisi bumbu dan besaran ikan seimbang. Berdasarkan hasil perhitungan harga jual produk menggunakan metode konvensional dengan kenaikan 40% diperoleh harga jual sebesar Rp 115.000/ekor ikan bakar. Kata kunci : Ikan Patin Bakar, Kalimantan Selatan This final project is aims to get the standardize of the formula for grilled catfish dishes from South Kalimantan Province. The experimental method was used in this trial. The initial stage is triangulation of recipes from several references until one recipe is selected. The trial was conducted at the D3 Tata Boga Program, State University of Jakarta. The best trial formulation was validated by 2 expert lecturers with an average score: (1) the color aspect is 3,5, (2) the spices aroma aspect is 4,5, (3) the catfish aroma aspect is 4,5, (4) the taste aspect is 5, (5) the softness of fish texture aspect is 4, (6) the elasticity of fish texture aspect is 4, and (7) the composition between the seasoning and the size of fish aspect is 4,5, as of the final average from 7 aspects is 4.2. The results of the standard quality of grilled catfish showed the color of the dish was yellowish red, the aroma of cooked spices and fragrant, the aroma of the catfish was not fishy and did not smell of mud, the taste was savory and spicy, the texture of the fish was soft and when pressed it was tender, the seasoning composition and the size of the fish were balanced. Based on the results of the selling price product using the conventional method with an increase about 40% is Rp. 115.000/fish. Key Word : Pangasius Catfish Grill, South Kalimantan

Item Type:	Thesis (Diploma)
Additional Information:	1) Dr. Cucu Cahyana, S.Pd, M.Sc
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11781 not found.
Date Deposited:	27 Aug 2021 07:32
Last Modified:	27 Aug 2021 07:32
URI:	http://repository.unj.ac.id/id/eprint/17867

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