STANDARDISASI SATE BUNTEL DARI PROVINSI JAWA TENGAH

BIMO DARMA PUTRA, . (2021) STANDARDISASI SATE BUNTEL DARI PROVINSI JAWA TENGAH. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Tugas akhir ini bertujuan untuk mendapatkan formula standar terbaik sate buntel. Sate buntel adalah hidangan yang berasal dari Solo atau Surakarta, Jawa Tengah. Sate buntel merupakan salah satu jenis hidangan sate yang terbuat dari daging kambing yang dicincang halus kemudian dibumbui dan dibuntel (dibungkus) dengan lemak tipis kambing sehingga dinamakan sate buntel. Standardisasi resep digunakan untuk menentukan kualitas produk yang baik dan sesuai. Pada standardisasi resep buntel dilakukan dengan cara mencari sumber resep sebanyak 5 buah sumber. Kemudian dilakukan pemilihan resep berdasarkan hasil triangulasi. Proses uji coba dilakukan sampai sate buntel memiliki aspek sesuai yang diinginkan. Setelah menemukan resep dan cara pembuatan yang benar kemudian dilakukan uji panelis ahli untuk dilakukannya validasi produk. Uji validasi produk meliputi aspek penilaian warna, aroma bumbu, aroma daging, rasa gurih, rasa manis, kelembutan tekstur daging, dan aspek komposisi daging kambing dan bumbu. Hasil uji kualitas 2 panelis ahli menunjukkan rata-rata aspek warna (5) atau pada kategori warna cokelat tua, aspek aroma bumbu (3) atau berada di kategori agak beraroma rempah, aspek aroma daging kambing (3) atau pada kategori beraroma prengus, aspek rasa gurih (4,5) yaitu pada kategori gurih dan agak gurih, aspek rasa manis (5) atau berada di kategori agak manis, aspek kelembutan tekstur sate (5) atau berada pada kategori agak lembut, aspek komposisi daging kambing dan bumbu (4,5) atau berada di kategori seimbang dan agak seimbang. Hasil rata-rata dari seluruh aspek penilaian adalah 4,28. Masukkan dan saran dari panelis ahli diperbaiki ke dalam formula standardisasi. Setelah itu dilakukan analisis biaya meliputi perhitungan harga bahan hingga, biaya produksi hingga menentukan harga jual per porsi sate buntel. Harga jual sate buntel per porsi yang terdiri dari 4 tusuk sate buntel senilai Rp 55.500,- dengan keuntungan laba bersih mencapai Rp 17.500,- per porsi. Kata kunci : Hidangan Jawa Tengah, Sate Buntel, Standardisasi resep *ABSTRACT* The final project that aims to get the best standard formula for buntel satay. Buntel satay is a type of satay dish made from finely chopped goat meat then seasoned and wrapped with thin fat of goat so it is called buntel satay. Recipe standardization is used to determine of good and appropriate product quality. The standardization of buntel satay recipes is done by finding 5 recipe sources. Then the recipe is selected based on the results of triangulation. The trials process is carried out until the buntel satay has the desired aspect. After finding the correct recipe and manufacturing method, an expert panelist test was then conducted to validate the product. The product validation test includes aspects of color assessment, flavour of seasoning, flavour of goat meat, savory taste, sweet taste, meat texture tenderness, and aspects of goat meat and seasoning composition. The quality test results of 2 expert panelists showed the average color aspect (5) or in the dark brown color category, the spice aroma aspect (3) or was in the slightly spice-scented category, the goat meat aroma aspect (3) or in the smell category, the the savory taste (4.5) is in the savory and slightly savory category, the sweet taste aspect (5) or is in the slightly sweet category, the tenderness aspect of the satay texture (5) or is in the slightly soft category, the aspect of the composition of goat meat and seasoning (4,5) or are in the balanced and moderately balanced category. The average result of all aspects of the assessment is 4.28. Input and suggestions from expert panelists were improved into the standardization formula. After that, a cost analysis is carried out including calculating the price of ingredients, production costs to determining the selling price per portion of buntel satay. The selling price of buntel satay per potion consisting of 4 skewers of buntel satay is IDR 55,500,- with a net profit of IDR 17,500 per portion. Key Word : Central Java dish, buntel satay, recipe standardization

Item Type:	Thesis (Diploma)
Additional Information:	Dra. Mariani, M.Si
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 12006 not found.
Date Deposited:	30 Aug 2021 07:18
Last Modified:	30 Aug 2021 07:18
URI:	http://repository.unj.ac.id/id/eprint/18301

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