STANDARDISASI GABUS PUCUNG DARI PROVINSI DKI JAKARTA

LULU NADIA AUGUSTIA, . (2021) STANDARDISASI GABUS PUCUNG DARI PROVINSI DKI JAKARTA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Penulisan tugas akhir ini bertujuan untuk mendapatkan formula standar terbaik gabus pucung. Beredarnya resep gabus pucung di masyarakat menyebabkan tidak adanya resep baku yang bisa digunakan untuk mengolah hidangan gabus pucung tersebut. Berdasarkan permasalahan yang ada, maka diperlukannya proses standardisasi resep gabus pucung. Metode yang digunakan dalam proses standardisasi ini adalah metode eksperimen. Uji coba resep dilakukan sebanyak tiga kali, sehingga mendapatkan formula standar resep gabus pucung terbaik. Pada saat melakukan uji coba tersebut melibatkan dosen pembimbing dan dua dosen validator atau panelis ahli. Uji coba dilakukan di Laboratorium Pengolahan Makanan, Lantai 2 Gedung H, Program Studi D3 Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Berdasakan skala uji organoleptik yang dilakukan oleh dua panelis ahli maka hasil validasi kualitas gabus pucung adalah : dua panelis menyatakan aspek warna hidangan 100% hitam kecoklatan dengan hasil validasi memiliki rata-rata 5, aspek aroma bumbu 50% agak beraroma kunyit dan kluwak 50% sangat beraroma kunyit dan kluwak dengan hasil validasi memiliki rata-rata 4, aspek rasa 50% tidak asin dan 50% asin dengan hasil validasi memiliki rata-rata 4,5, aspek tekstur ikan gabus 50% daging ikan lembut dan 50% daging ikan sangat lembut dengan hasil validasi memiliki rata-rata 4, aspek konsistensi 50% tidak kental dan 50% kental dengan hasil validasi memiliki rata-rata 3,5, aspek perbandingan isi dengan cairan 100% dengan perbandingan 1:2 dengan hasil validasi memiliki rata-rata 5. Hasil keseluruhan menunjukkan bahwa kualitas gabus pucung yang dinilai dengan 6 aspek penilaiain mendapatkan nilai rerata 4,1. Perhitungan harga jual gabus pucung yang dihitung dengan metode konvensional diperoleh harga jual sebesar Rp. 68.000,-/porsi. *ABSTRACT* The purpose of writing this final project is to obtain the best standard formula for cork pucung. The circulation of the cork pucung recipe in the community causes the absence of a standard recipe that can be used to process the cork pucung dish. Based on the existing problems, it is necessary to standardize the cork pucung recipe. The method used in this standardization process is the experimental method. The recipe trials were carried out three times, so that the standard formula for the best cork pucung recipe was obtained. At the time of conducting the trial, it involved a supervisor and two validator lecturers or expert panelists. The trial was conducted at the Food Processing Laboratory, 2nd Floor, Building H, D3 Catering Study Program, Faculty of Engineering, State University of Jakarta. Based on the organoleptic test scale carried out by two expert panelists, the results of the validation of the quality of cork pucung are: two panelists stated that the color aspect of the dish was 100% brownish black with the validation results having an average of 5, the aspect of the seasoning aroma of 50% slightly saffron-scented and kluwak 50% very flavored with turmeric and kluwak with the validation results having an average of 4, the taste aspect of 50% not salty and 50% salty with the validation results having an average of 4,5, the texture aspect of snakehead fish 50% soft fish meat and 50% very soft fish meat with the validation results having an average of 4, the consistency aspect of 50% not viscous and 50% viscous with the validation results having an average of 3.5, the aspect of the ratio of content to liquid being 100% with a ratio of 1:2 with the validation results having an average of 5 The overall results show that the quality of the cork pucung which is assessed by 6 aspects of the assessment gets an average value of 4.1. Calculation of the selling price of cork pucung calculated by the conventional method obtained a selling price of Rp. 68.000,-/portion.

Item Type:	Thesis (Diploma)
Additional Information:	1) Dra. Sachriani, M.Kes.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11778 not found.
Date Deposited:	30 Aug 2021 03:40
Last Modified:	30 Aug 2021 03:40
URI:	http://repository.unj.ac.id/id/eprint/18559

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