STANDARDISASI GULAI KEPALA KAKAP DARI PROVINSI SUMATRA BARAT

MEGI MAHARANI, . (2021) STANDARDISASI GULAI KEPALA KAKAP DARI PROVINSI SUMATRA BARAT. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Tugas akhir ini bertujuan untuk mendapatkan standardisasi formula dan teknik pembuatan gulai kepala ikan kakap yang berkualitas dan diterima oleh masyarakat dengan baik dari segi warna, aroma, rasa, tekstur, dan konsistensi. Uji coba dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata Boga, Universitas Negeri Jakarta. Formula standar yang digunakan dalam pembuatan gulai kepala kakap dalam tugas akhir ini merupakan hasil trianggulasi dari 5 sumber yaitu buku resep dan narasumber. Bahan yang digunakan adalah kepala ikan kakap, bumbu dasar kuning, rempah khas dan santan. Terdapat perbedaan pada aspek warna karena perbedaan hidangan yang divaliadasi oleh dua validator sehingga menimbulkan perbedaan penilaian. Hasil uji validasi oleh 2 panelis ahli hasil warna hidangan 50% oranye dan 50% kuning, hasil aspek aroma bumbu 50% beraroma rempah-rempah dan 50% agak beraroma rempah-rempah, hasil aspek aroma ikan 50% beraroma ikan dan 50% sangat beraroma ikan. Hasil uji validasi untuk aspek rasa oleh dua panelis menyatakan gurih, hasil aspek rasa asam 50% agak asam dan 50% asam, hasil aspek tingkat kepedasan 100% agak pedas. hasil aspek tingkat keamisan 50% agak amis dan 50% amis, hasil aspek tekstur oleh dua panelis menyakatakan empuk, hasil aspek konsistensi 50% berkuah banyak dan 50% agak berkuah. Kata kunci : Gulai, Kepala Kakap, Standardisasi, Resep. ABSTRACT This final project aims to standardize formulas and techniques for making quality Snapper curry head and are well accepted by the public in terms of color, scent, taste, texture, and consistency. The trial was conducted at the Food Processing Laboratory, Tata Boga Program Study, State University of Jakarta. The standard formula used in making gulai kepala kakap in this final project is the result of triangulation from 5 sources, namely recipe books and resource persons. Where the ingredients are snapper head, yellow base spices, special spices and coconut milk. There is a difference in the color aspect due to the difference in dishes validated by two validators so that it cause different assessments. The results of the validation test by 2 expert panelist on dish, color result 50% orange and 50% yellow, the result by spices 50% spice scented and 50% slightly spice scented. the result by of fish aroma 50% fish scent and 50% very pungent. The result of the validation test for savory taste aspect by two panelist state that it savory, the result for the sour taste aspect are 50% slightly sour and 50% sour, the result for the spiciness level aspect are 100% slightly spicy. The result of the aspect of the fishness level 50% slightly fishy and 50% fishy, the result of the texture by two panelist state that it soft, the result of the consistency 50% lots of gravy and 50% slightly gravy. Key Word : Curry, Snapper Head, Standardization, Recipe.

Item Type:	Thesis (Diploma)
Additional Information:	Dr. Alsuhendra, M.Si
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11798 not found.
Date Deposited:	29 Aug 2021 12:51
Last Modified:	29 Aug 2021 12:51
URI:	http://repository.unj.ac.id/id/eprint/18250

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