STANDARDISASI BRENGKES TEMPOYAK DARI PROVINSI SUMATERA SELATAN

INDAH LESTARI, . (2021) STANDARDISASI BRENGKES TEMPOYAK DARI PROVINSI SUMATERA SELATAN. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

[img] Text
COVER.pdf

Download (540kB)
[img] Text
BAB 1.pdf

Download (217kB)
[img] Text
BAB 2.pdf
Restricted to Registered users only

Download (600kB) | Request a copy
[img] Text
BAB 3.pdf
Restricted to Registered users only

Download (648kB) | Request a copy
[img] Text
BAB 4.pdf
Restricted to Registered users only

Download (147kB) | Request a copy
[img] Text
DAFTAR PUSTAKA.pdf

Download (219kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (1MB) | Request a copy

Abstract

*ABSTRAK* Penulisan tugas akhir ini bertujuan untuk mendapatkan formula standar terbaik Brengkes Tempoyak. Metode yang digunakan dalam proses standardisasi ini adalah metode eksperimen. Uji coba resep dilakukan sebanyak tiga kali, sehingga mendapatkan formula standar resep Brengkes Tempoyak terbaik. Pada saat melakukan uji coba tersebut melibatkan dosen pembimbing dan dua dosen validator atau panelis ahli. Uji coba dilakukan di Laboratorium Pengolahan Makanan, Program Studi D3 Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Terdapat 6 aspek kualitas penilaian pada produk Brengkes Tempoyak ini yang meliputi, aspek cita rasa terdiri dari: rasa, umami/gurih dan aroma, aspek warna, aspek tekstur ikan, dan aspek komposisi bumbu dan bahan utama. Berdasakan uji organoleptik yang dilakukan oleh dua panelis ahli maka hasil validasi kualitas Brengkes Tempoyak adalah aspek rasa pedas mendapat nilai rata-rata 3 dengan kategori tidak pedas dan aspek rasa asam mendapat nilai rata-rata 3 dengan kategori tidak asam. Aspek umami/gurih menunjukkan rata-rata 4 dengan kategori agak gurih. Aspek aroma cabai menunjukkan rata-rata 4 dengan kategori agak beraroma cabai dan aspek aroma tempoyak menunjukkan rata-rata 4 dengan kategori agak beraroma tempoyak. Aspek warna menunjukkan rata-rata 4,5 dengan kategori antara oranye tua dan oranye kemerahan. Aspek tekstur ikan menunjukkan rata-rata 3,5 dengan kategori antara daging ikan lembut dan daging ikan agak lembut. Aspek komposisi bumbu dan bahan utama menunjukkan rata-rata 3,5 dengan kategori antara 1:1 dan 1:2. Harga jual Brengkes Tempoyak dengan kenaikan 50% sebesar Rp. 57.000/porsi. *ABSTRACT* The purpose of writing this final project is to obtain the best standard formula for Brengkes Tempoyak. The method used in this standardization process is the experimental method. The recipe trials was conducted three times, so that the standard formula for the best Brengkes Tempoyak recipe was obtained. At the time of the trial, it involved a supervisor and two validator lecturers or expert panelists. The trial was conducted at the Food Laboratory, D3 Culinary Art, Faculty of Engineering, State University of Jakarta. There are 6 aspects of quality assessment on this Brengkes Tempoyak product which include, taste aspects consisting of: taste, umami/savory and flavor, color aspects, fish texture aspects, and aspects of the composition of spices and main ingredients. Based on the organoleptic test carried out by two expert panelists, the results of the quality validation of Brengkes Tempoyak is that the spicy taste aspect got an average score of 3 in the not spicy category and the sour taste aspect got an average score of 3 in the not sour category. The umami/savory aspect shows an average of 4 with a slightly savory category. The chili aroma aspect shows an average of 4 with a slightly chili scented category and the tempoyak aroma aspect shows an average of 4 with a slightly tempoyak scented category. The color aspect shows an average of 4.5 with a category between dark orange and reddish orange. The fish texture aspect shows an average of 3.5 with the category between soft fish meat and slightly soft fish meat. Aspects of the composition of seasonings and main ingredients showed an average of 3.5 with the category between 1:1 and1:2. The selling price Brengkes Tempoyak with a 50% increase of Rp. 57.000/portion.

Item Type: Thesis (Diploma)
Additional Information: 1) Dra. Sachriani, M. Kes
Subjects: Karya Umum > Karya Tulis Perguruan TInggi
Tata Rias > Tata Boga
Divisions: FT > D III Tata Boga
Depositing User: Users 11792 not found.
Date Deposited: 31 Aug 2021 09:07
Last Modified: 31 Aug 2021 09:07
URI: http://repository.unj.ac.id/id/eprint/18634

Actions (login required)

View Item View Item