STANDARDISADI DENDENG BATOKOK DARI PROVINSI JAMBI

TIARA ANISA, . (2021) STANDARDISADI DENDENG BATOKOK DARI PROVINSI JAMBI. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

STANDARDISASI DENDENG BATOKOK DARI PROVINSI JAMBI TIARA ANISA Pembimbing : Dr. Guspri Devi Artanti, S.Pd. M. Si. ABSTRAK Tugas akhir ini bertujuan untuk mendapatkan standardisasi dari Dendeng Batokok dari Provinsi Jambi. Pelaksanaan uji coba bertempat di laboratorium Pengolahan Makanan Program Studi Tata Boga, waktu pelaksanaan uji coba dilaksanakan mulai bulan April sampai dengan Juli 2021. Penilaian hasil uji coba standardisasi Dendeng Batokok dilakukan oleh dua orang dosen ahli meliputi aspek warna, aroma daging, tekstur daging, rasa sambal, aroma sambal, dan aspek kandungan minyak pada sambal. Berdasarkan hasil uji coba maka didapatkan formula standar dendeng batokok dibuat menggunakaan bahan utama daging sapi dengan bumbu bawang merah, bawang putih, merica, ketumbar, jinten, asam kandis dan disajikan dengan sambal hijau yang dibuat menggunakan bahan cabai hijau besar, bawang merah, bawang putih dan garam. Hasil penilaian validasi dari dua dosen ahli menunjukkan bahwa pada warna daging pada kategori warna coklat kehitaman (5), aspek aroma daging berada pada kategori beraroma khas dendeng (4), aspek rasa daging gurih dan bumbu meresap (4), aspek tekstur berada pada kategori empuk (4). Sedangkan penilaian untuk sambal hijau diperoleh hasil pada aspek rasa sambal berada pada kategori tidak pedas (3), aspek aroma sambal berada pada kategori tidak langu (4), dan pada aspek kandungan minyak sambal pada kategori berminyak (4). Hasil perhitungan harga jual menggunakan metode konvesional dengan kenaikan sebesar 50%, diperoleh harga jual 1 porsi dendeng batokok sebesar Rp.22.000. Kata kunci : Standardisasi, Dendeng Batokok, Provinsi Jambi STANDARDIZATION OF DENDENG BATOKOK DARI FROM JAMBI PROVINCE TIARA ANISA Supervisor: Dr. Guspri Devi Artanti, S.Pd. M. Si. ABSTRACT This final project aims to obtain standardization from Dendeng Batokok from Jambi Province. The trial took place at the Food Processing Laboratory of the Catering Study Program, the time of the trial was carried out from April to July 2021. The evaluation of the results of the standardization test for Dendeng Batokok was carried out by two expert lecturers covering aspects of color, meat aroma, meat texture, taste. chili sauce, chili aroma, and aspects of the oil content of the chili sauce. Based on the test results, it was found that the standard formula for beef jerky was made using the main ingredients of beef with spices of shallots, garlic, pepper, coriander, cumin, kandis acid and served with green chili sauce made using large green chili, onion, garlic. and salt. The results of the validation assessment from two expert lecturers showed that the meat color was in the blackish brown color category (5), the meat aroma aspect was in the typical beef jerky flavored category (4), the meat taste aspect was savory and the seasoning permeated (4), the texture aspect was in the beef jerky category. soft (4). While the assessment for green chili sauce obtained results in the taste aspect of the chili being in the non-spicy category (3), the aroma aspect of the chili sauce in the not unpleasant category (4), and on the aspect of chili oil content in the oily category (4). The results of the calculation of the selling price using the conventional method with an increase of 50%, obtained the selling price of 1 serving of beef jerky of Rp.22,000. Key words : Formulation, Dendeng Batokok, Jambi

Item Type:	Thesis (Diploma)
Additional Information:	Dr. Guspri Devi Artanti, S.Pd. M.Si
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11789 not found.
Date Deposited:	31 Aug 2021 05:36
Last Modified:	31 Aug 2021 05:36
URI:	http://repository.unj.ac.id/id/eprint/18747

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