STANDARDISASI HIDANGAN BALAKUTAK HIDEUNG DARI PROVINSI JAWA BARAT

Monika, . (2021) STANDARDISASI HIDANGAN BALAKUTAK HIDEUNG DARI PROVINSI JAWA BARAT. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Tugas akhir ini bertujuan untuk melakukan standardisasi Balakutak Hideung dari Provinsi Jawa Barat berupa formula standar terbaik dan analisis harga jual. Metode yang digunakan dalam proses standardisasi ini adalah dengan melakukan eksperimen atau melakukan uji coba resep yang dilakukan beberapa kali sampai menemukan formula resep terbaik. Uji coba resep dilakukan sebanyak tiga kali, dimana pada saat melakukan uji coba tersebut melibatkan dosen pembimbing dan melakukan uji validasi dengan dua dosen validator atau panelis ahli. Uji validasi dilakukan di rumah panelis ahli. Terdapat 6 perlakuan pada produk ini yang meliputi : aspek warna, aspek aroma, aspek rasa, aspek tekstur, konsistensi kuah serta komposisi antara isi dan cairan. Berdasarkan hasil validasi kualitas Balakutak Hideung adalah : Dua panelis ahli pada aspek warna menyatakan hasil warna hidangan 100% hitam pekat, dua panelis ahli pada aspek aroma cumi menyatakan bahwa aroma cumi 50% sangat tidak amis dan 50% agak amis, dua panelis ahli pada aspek aroma bumbu menyatakan bahwa 50% bumbu beraroma matang dan wangi 50% bumbu beraroma tidak langu, dua panelis ahli pada aspek rasa menyatakan hasil rasa pada hidangan Balakutak Hideung 50% mempunyai rasa gurih dan pedas 50% mempunyai rasa gurih dan agak pedas, dua panelis ahli pada aspek tekstur cumi menyatakan tekstur cumi 50% empuk dan 50% agak empuk, dua panelis ahli pada aspek konsistensi kuah menyatakan bahwa 100% kuah tidak kental, dua panelis ahli pada aspek komposisi antara isi dan cairan menyatakan bahwa 50% kompisinya seimbang dan 50% agak seimbang. Berdasarkan uji organoleptik hasil atau karakteristik pada hidangan Balakutak Hideung mulai dari aspek warna dengan nilai rata-rata 5 yang berada pada kategori Hitam Pekat. Aspek aroma cumi dengan nilai rata-rata 4 yang berada pada kategori tidak amis. Aspek aroma bumbu dengan nilai rata-rata 4,5 yang berada pada kategori bumbu beraroma tidak langu dan bumbu beraroma matang dan wangi. Aspek rasa dengan nilai rata-rata 4,5 yang berada pada kategori antara gurih dan agak pedas menuju gurih dan pedas. Aspek tekstur dengan nilai rata-rata 3,5 yang berada pada kategori agak empuk dan empuk. Aspek konsistensi dengan nilai rata-rata 3 yang berada pada kategori tidak kental. Aspek komposisi dengan nilai rata-rata 3,5 yang berada pada kategori agak seimbang dan seimbang. Rekapitulasi nilai keseluruhan dari aspek hasil validasi dengan nilai rata-rata yaitu 4. Sedangkan berdasarkan perhitungan menggunakan metode Konvensional dapat disimpulkan bahwa, di peroleh harga food cost Rp. 22.200, diharapkan kenaikan sebesar 50% sehingga menghasilkan harga jual Rp. 53.000 per porsi/resep, dengan laba kotor sebanyak Rp. 28.500 dan laba bersih Rp. 17.000. Produk Balakutak Hideung dijual kepada masyarakat dengan harga yang sesuai yakni sebesar Rp. 55.000 per porsi dengan berat produk 400 gram per porsinya. Kata kunci : Balakutak Hideung, Cumi Sotong, Hidangan Indonesia, Jawa Barat, Standardisasi Resep ABSTRACT This final project aims to standardize Balakutak Hideung from West Java Province in the form of the best standard formula and selling price analysis. The method used in this standardization process is to conduct experiments or try out recipes several times to find the best recipe formula. The recipe trial was carried out three times, where at the time of the trial it involved a supervisor and conducted a validation test with two validator lecturers or expert panelists. The validation test was carried out at the expert panelist's house. There are 6 treatments on this product which include: color aspect, aroma aspect, taste aspect, texture aspect, gravy consistency and composition between contents and liquid. Based on the results of quality validation of Balakutak Hideung, they were: Two expert panelists on the color aspect stated that the color of the dish was 100% solid black, two expert panelists on the squid aroma aspect stated that the 50% squid aroma was not very fishy and 50% was slightly fishy, two expert panelists on the squid aroma aspect. the aroma of spices stated that 50% of the seasonings had a ripe aroma and 50% of the spices were not unpleasant, two expert panelists on the taste aspect stated that the taste results in Balakutak Hideung's dish 50% had a savory and spicy taste, 50% had a savory and slightly spicy taste, two expert panelists on the aspect of squid texture stated that the texture of the squid was 50% soft and 50% rather soft, two expert panelists on the consistency aspect of the gravy stated that 100% of the gravy was not thick, two expert panelists on the aspect of the composition between the contents and the liquid stated that 50% of the composition was balanced and 50% somewhat balanced. Based on the organoleptic test, the results or characteristics of the Balakutak Hideung dish start from the color aspect with an average value of 5 which is in the Dark Black category. Aspects of squid aroma with an average value of 4 which is in the non-fishy category. Aspects of the aroma of spices with an average value of 4.5 which are in the category of seasonings with no unpleasant aroma and ripe and fragrant spices. The taste aspect with an average value of 4.5 which is in the category between savory and slightly spicy to savory and spicy. The texture aspect with an average value of 3.5 is in the slightly soft and tender category. Aspects of consistency with an average value of 3 which is in the not thick category. The composition aspect with an average value of 3.5 which is in the somewhat balanced and balanced category. Recapitulation of the overall value of the aspects of the validation results with an average value of 4. Meanwhile, based on calculations using the conventional method, it can be concluded that the food cost is Rp. 22,200, an increase of 50% is expected to produce a selling price of Rp. 53,000 per serving/recipe, with a gross profit of Rp. 28,500 and a net profit of Rp. 17,000. Balakutak Hideung products are sold to the public at an appropriate price of Rp. 55,000 per serving with a product weight 400 grams per serving. Key Word : Balakutak Hideung, Cuttlefish, Indonesian Food, Recipe Standardization, West Java

Item Type:	Thesis (Diploma)
Additional Information:	1) Yeni Yulianti, M.Pd.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11825 not found.
Date Deposited:	31 Aug 2021 06:05
Last Modified:	31 Aug 2021 06:05
URI:	http://repository.unj.ac.id/id/eprint/18764

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