STANDARDISASI GANGAN REBUNG DARI PROVINSI KALIMANTAN SELATAN

SARAH MUTHMAINNAH, . (2021) STANDARDISASI GANGAN REBUNG DARI PROVINSI KALIMANTAN SELATAN. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Penulisan Tugas Akhir ini dilakukan untuk mendapatkan standardisasi formula resep pembuatan hidangan Gangan Rebung khas Provinsi Kalimantan Selatan. Menggunakan metode eksperimen, pada tahapan awal dilakukan triangulasi resep dari beberapa sumber literatur sehingga didapatkan 1 resep yang dipilih. Ujicoba dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata Boga, Fakultas Teknik. Universitas Negeri Jakarta. Formula ujicoba terbaik divalidasi oleh 2 dosen penguji ahli dengan nilai yang ditulis berdasarkan aspek warna adalah rata-rata 5 dengan skala penilaian 2 panelis menyatakan hidangan memiliki warna kuning kemerahan, aspek aroma bumbu adalah rata-rata 4,5 dengan skala penilaian hidangan 1 panelis menyatakan beraroma rempah-rempah dan 1 panelis menyatakan agak beraroma rempah-rempah, aspek aroma daging adalah rata-rata 3 dengan skala penilaian 2 panelis menyatakan hidangan agak beraroma daging, aspek gurih adalah rata-rata 4,5 dengan skala penilaian 1 panelis mengatakan hidangan terasa gurih dan 1 panelis mengatakan agak gurih, aspek tekstur daging iga sapi adalah rata-rata 4,5 dengan skala penialaian 1 panelis mengatakan tekstur daging empuk dan 1 panelis mengatakan tekstur daging agak empuk, aspek tekstur rebung adalah rata-rata 3 dengan skala penilaian 1 panelis mengatakan bahwa tekstur rebung empuk ketika digigit dan 1 panelis mengatakan tekstur rebung renyak ketika digigit, dan aspek pada konsistensi kuah atau cairan adalah rata-rata 4,5 dengan skala penilaian 1 orang panelis mengatakan hidangan berkuah banyak dan 1 panelis mengatakan hidangan agak berkuah banyak. Berdasarkan total perhitungan 7 aspek tersebut, di dapati hasil rekapitulasi nilai validasi berjumlah rata-rata keseluruhan 4,2 dengan hasil perhitungan harga jual produk menggunakan metode kenaikan sebesar 40% adalah Rp. 49.600 untuk satu porsi. ABSTRACT This final project was carried out to obtain standardization of recipe formulas for making Gangan Rebung dishes typical of South Kalimantan Province. Using the experimental method, at the first stage, recipes were triangulated from several literature sources so that 1 recipe was selected. The trial was conducted at the Food Processing Laboratory of the Culinary Study Program, Faculty of Engineering. State University of Jakarta. The best trial formula was validated by 2 expert examiners with the value written based on the color aspect an average of 5 with a rating scale of 2 panelists stating the dish had a reddish yellow color, the spice aroma aspect was an average of 4.5 with a dish rating scale 1 panelist stating flavored with spices and 1 panelist said it was slightly spiced, the aspect of the aroma of the meat was an average of 3 with a rating scale of 2 panelists said the dish was slightly flavorful of meat, the savory aspect was an average of 4,5 with a rating scale of 1 panelist said the dish tasted savory and 1 panelist said it was a bit savory, the texture aspect of beef ribs was an average of 4,5 with a rating scale 1 panelist said the meat texture was tender and 1 panelist said the meat texture was slightly tender, the bamboo shoots texture aspect was an average of 3 with a rating scale of 1 panelist said that the texture of the bamboo shoots was soft when bitten and 1 panelist said the texture of the bamboo shoots was crunchy when bitten, and as the pack on the consistency of gravy or liquid is an average of 4,5 with a rating scale of 1 panelist says the dish has a lot of sauce and 1 panelist says the dish has a lot of sauce. Based on the total calculation of these 7 aspects, it was found that the recapitulation of the validation value totaled an overall average of 4,2 with the results of calculating the selling price of the product using the 40% increase method, which was Rp. 49,600 for one serving.

Item Type:	Thesis (Diploma)
Additional Information:	1) Dr. Cucu Cahyana, S.Pd, M.Sc
Subjects:	Sejarah Dunia > Indonesia Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11797 not found.
Date Deposited:	30 Aug 2021 07:24
Last Modified:	30 Aug 2021 07:24
URI:	http://repository.unj.ac.id/id/eprint/18526

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