STANDARDISASI MANGUT KEPALA IKAN MANYUNG ASAP DARI PROVINSI JAWA TENGAH

GHINA IKHDA TIARA, . (2021) STANDARDISASI MANGUT KEPALA IKAN MANYUNG ASAP DARI PROVINSI JAWA TENGAH. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Tugas akhir ini bertujuan untuk mendapatkan standardisasi atau formula standar terbaik serta menganalisis biaya harga jual dalam satu porsi mangut kepala ikan manyung asap dari Provinsi Jawa Tengah. Beredarnya resep mangut kepala ikan manyung asap di masyarakat Provinsi Jawa Tengah menyebabkan tidak adanya resep baku yang bisa digunakan untuk mengolah hidangan tersebut. Berdasarkan permasalahan yang ada, maka diperlukannya proses standardisasi resep mangut kepala ikan manyung asap. Metode yang digunakan dalam proses standardisasi ini adalah eksperimen dengan teknik melakukan uji coba resep yang dilakukan beberapa kali sampai menemukan formula resep terbaik. Uji coba resep dilakukan sebanyak tiga kali dibeberapa lokasi karena situasi pandemi dan kebijakan pemerintah terkait PPKM. Untuk ujicoba akhir agar mendapakan formula standar, dilakukan di ruang Laboratorium Pengolahan, Lantai 2 Gedung H, Fakultas Teknik, Universitas Negeri Jakarta. Terdapat 5 perlakuan pada produk ini yang meliputi : aspek warna, aspek aroma, aspek rasa, aspek tekstur ikan, dan konsistensi kuah. Pada uji coba pertama aspek warna oranye kekuningan, aspek aroma beraroma ikan asap dan bumbu, aspek rasa gurih dan sedikit pedas, aspek tekstur ikan lembut, aspek konsistensi kuah sedikit kental. Pada uji coba kedua aspek warna oranye kekuningan, aspek aroma beraroma ikan asap dan bumbu, aspek rasa gurih, pedas dan sedikit terasa pahit, aspek tekstur ikan lembut, aspek konsistensi kuah sedikit kental. Pada uji coba ketiga aspek warna oranye kekuningan, aspek aroma sangat beraroma ikan asap dan bumbu, aspek rasa sangat gurih dan pedas, aspek tekstur ikan lembut, aspek konsistensi kuah sedikit kental atau sedang. Sementara berdasarkan skala uji organoleptik yang dilakukan oleh dua panelis ahli maka hasil validasi kualitas mangut kepala ikan manyung asap adalah : dua panelis ahli pada aspek warna menyatakan hasil warna hidangan 100% oranye kekuningan, dua panelis ahli pada aspek aroma menyatakan aroma hidangan 100% sangat beraroma ikan asap dan bumbu, dua panelis ahli pada aspek rasa menyatakan hasil rasa hidangan 100% sangat gurih dan pedas, dua panelis ahli pada aspek tekstur daging ikan menyatakan tekstur daging ikan 100% lembut, dua penalis ahli pada aspek konsistensi kuah menyatakan kuah 100% agak kental atau sedang. Sehingga dapat disimpulkan bahwa hidangan mangut kepala ikan manyung asap berwarna oranye kekuningan, sangat beraroma ikan asap, berasa sangat gurih dan pedas, tekstur ikannya lembut, dan berkonsistensi sedikit kental atau sedang. Dengan demikian bahwa proses standardisasi formula terbaik mangut kepala ikan manyung asap didapatkan setelah melakukan tiga kali uji coba. Mangut kepala ikan manyung asap dapat dijadikan sebagai peluang usaha dengan harga Rp 72.000/porsi. Kata kunci : Mangut Kepala Ikan Manyung Asap dari Provinsi Jawa Tengah, Standardisasi Resep, Uji Organoleptik. ABSTRACT This final project aims to obtain the best standardization or standard formula and analyze the cost of selling prices in one portion of mangut kepala ikan asap from Central Java Province. The circulation of the mangut kepala ikan manyung asap recipe in the people of Central Java Province causes the absence of a standard recipe that can be used to process the dish. Based on the existing problems, it is necessary to standardize the recipe for mangut kepala ikan manyung asap. The method used in this standardization process is an experiment with the technique of conducting recipe trials which are carried out several times to find the best recipe formula. The recipe trials were conducted three times in several locations due to the pandemic situation and government policies related to PPKM. For the final test to get a standard formula, it was carried out in the Processing Laboratory Room, 2nd Floor, Building H, Faculty of Engineering, State University of Jakarta. There are 5 treatments for this product which include: color aspect, aroma aspect, taste aspect, fish texture aspect, and gravy consistency. In the first trial, the yellowish-orange color aspect, the aroma aspect with smoked fish and spices, the savory and slightly spicy taste aspect, the soft fish texture aspect, the slightly thick sauce consistency aspect. In the second trial, the yellowish-orange color aspect, the aroma aspect with smoked fish and spices, the savory, spicy and slightly bitter taste, the soft fish texture aspect, and the slightly thick sauce consistency aspect. In the third trial, the color aspect was yellowish orange, the aroma aspect was very flavorful with smoked fish and spices, the taste aspect was very savory and spicy, the fish texture aspect was soft, the gravy consistency aspect was slightly thick or medium. Meanwhile, based on the organoleptic test scale carried out by two expert panelists, the results of the validation of the quality of mangut kepala ikan manyung asap are: two expert panelists on the color aspect stated that the color of the dish was 100% yellowish orange, two expert panelists on the aroma aspect stated that the aroma of the dish was 100% very fishy. smoked and seasoning, two expert panelists on the taste aspect stated that the taste of the dish was 100% very savory and spicy, two expert panelists on the fish meat texture aspect stated that the fish meat texture was 100% soft, two expert reviewers on the sauce consistency aspect said the 100% gravy was rather thick or moderate. So it can be concluded that the mangut kepala ikan manyung asap dish is yellowish orange in color, very flavorful with smoked fish, tastes very savory and spicy, the texture of the fish is soft, and the consistency is slightly thick or medium. Thus, the standardization process for the best formula for mangut kepala ikan manyung asap was obtained after three trials. The mangut kepala ikan manyung asap can be used as a business opportunity at a price of IDR 72,000/portion. Key Word : Mangut Kepala Ikan Manyung Asap from Central Java Province, Recipe Standardization, Organoleptic Test.

Item Type:	Thesis (Diploma)
Additional Information:	Dr. Rina Febriana, M.Pd
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11991 not found.
Date Deposited:	30 Aug 2021 07:16
Last Modified:	30 Aug 2021 07:16
URI:	http://repository.unj.ac.id/id/eprint/18165

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