STANDARDISASI AYAM ILONI DARI PROVINSI GORONTALO

MUHAMMAD RIZAL RAMDAN, . (2021) STANDARDISASI AYAM ILONI DARI PROVINSI GORONTALO. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Ayam Iloni merupakan salah satu makanan khas Gorontalo. Ayam Iloni hampir mirip dengan hidangan ayam bakar pada umumnya, namun Ayam Iloni memiliki citarasa yang lebih pedas dan gurih. Hidangan ini umumnya disajikan dalam perayaan hari-hari besar di Gorontalo. Akan tetapi, belum terdapat resep baku untuk membuat Ayam Iloni. Oleh karena itu, penulisan tugas akhir ini bertujuan untuk mendapatkan formula standar terbaik dari Ayam Iloni. Metode yang digunakan dalam standardisasi resep Ayam Iloni adalah dengan melakukan uji coba resep terbaik, yang sebelumnya dilakukan proses trianggulasi terlebih dahulu. Uji coba dilakukan sebanyak dua kali dengan melibatkan dosen pembimbing dan dua dosen validator atau panelis ahli. Terdapat lima aspek yang divalidasi, yaitu aspek rasa, aroma, warna, tekstur, dan konsistensi. Hasil yang diharapkan untuk kelima aspek tersebut adalah rasa sangat gurih dan pedas, aroma sangat kuat bakaran bumbu rempah, warna merah oranye, tekstur sangat empuk, dan konsistensi sangat seimbang. Adapun hasil uji validasi aspek rasa mendapatkan nilai rata-rata-rata 3, yaitu rasa yang agak gurih dan pedas. Aspek aroma mendapatkan nilai rata-rata 3.3, yaitu aroma yang sedikit kuat bakaran bumbu rempah. Aspek warna mendapatkan nilai 3.5, yaitu warna Ayam Iloni yang cokelat kemerahan. Aspek tekstur mendapatkan nilai rata-rata 3.5, yaitu tekstur ayam yang agak empuk. Aspek konsistensi mendapatkan nilai rata-rata 3, yaitu konsistensi yang agak seimbang. Hasil keseluruhan nilai rata-rata uji validasi sebesar 3.3. Selain itu, ditetapkan pula harga jual untuk hidangan Ayam Iloni, yaitu dengan harga Rp115.000 untuk 500 gram ayam per satu porsi. *ABSTRACT* Ayam Iloni is one of the typical foods of Gorontalo. Ayam Iloni is almost similar to grilled chicken dishes in general, but Ayam Iloni has a more spicy and savory taste. This dish is generally served in celebration of major holidays in Gorontalo. However, there is no standard recipe for making Ayam Iloni. Therefore, writing this final project aims to get the best standard formula from Ayam Iloni. The method used in standardizing the Ayam Iloni recipe is to try out the best recipe, which was previously carried out by the triangulation process. The trial was conducted twice by involving a supervisor and two validator lecturers or expert panelists. Five aspects are validated, namely aspects of taste, aroma, color, texture, and consistency. The expected results for the five aspects are a very savory and spicy taste, a powerful aroma of burnt spices, a red-orange color, a very soft texture, and a very balanced consistency. The results of the validation test for the taste aspect get an average value of 3, which is a slightly savory and spicy taste. The aroma aspect gets an average value of 3.3, which is a slightly strong aroma of burnt spices. The color aspect gets a value of 3.5, namely the color of the Ayam Iloni which is reddish-brown. The textured aspect gets an average value of 3.5, which is the texture of the chicken which is rather soft. The consistency aspect gets an average value of 3, which is a somewhat balanced consistency. The overall result of the average value of the validation test is 3.3. In addition, the selling price for the Ayam Iloni dish is set, which is Rp115.000 for 500 grams of chicken per one serving.

Item Type:	Thesis (Diploma)
Additional Information:	1) Dr. Rusilanti, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11897 not found.
Date Deposited:	03 Sep 2021 12:30
Last Modified:	03 Sep 2021 12:30
URI:	http://repository.unj.ac.id/id/eprint/18606

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