STANDARDISASI GULAI IKAN SALAIS DAUN PUCUK UBI

TIARA ASWANDRI, . (2021) STANDARDISASI GULAI IKAN SALAIS DAUN PUCUK UBI. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Tujuan uji coba adalah untuk menghasilkan standardisasi gulai ikan salais daun pucuk uhi Uji coba dilakukan di Laboratorium Pengolahan Makanan, Universitas Negeri Jakarta dan dilakukan sebanyak 3 kali uji coba pada bulan Maret Juni 2021. Uji validasi dilakukan oleh 2 panelis dengan 4 aspek yang dinilai Hasil uji validasi menyatakan bahwa aspek cita rasa, meliputi sub aspek pada tingkat keasinan skor 5 (cukup asin), pada tingkat keasaman skor 5 (cukup asam), pada tingkat kepedasan skor 3 (tidak pedas), pada tingkat kegurihan atau umami skor 4,5 (cukup gurih hingga gurih), pada trigeminal untuk tingkat keamisan skor 3 (tidak amis hingga amis); sub aspek aroma, meliputi aroma; aroma kecombrang skor 4,5 (agak beraroma hingga beraroma), aroma belimbing wuluh skor 3,5 (tidak beraroma hingga beraroma): aspek tekstur meliputi sub aspek tekstir ikan asap salais dengan skor 5 (cukup lunak), sub tekstur tekstur daun pucuk ubi skor 3,5 (lunak hingga keras), aspek warna, untuk sub aspek kuah skor 2,5 (oranye hingga oranye kekuningan), sub aspek warna daun pucuk ubi skor 3,5 (hijau hingga hijau tua); aspek konsistensi cairan kuah skor 5 (agak kental). Nilai rata rata keseluruhan gulai salais daun pucuk ubi adalah 4. Kata kunci: Ikan Salais Asap, Daun Pucuk Ubi, Standardisasi Resep *ABSTRACT* The purpose of the trial was to standardize the sweet potato leaf fish salais curry. The trial was carried out on Food Processing Laboratory, Jakarta State University and carried out 3 trials in March - June 2021. The validation test was carried out by 2 panelists with 4 aspects assessed. The results of the validation test state that the taste aspect, including sub-aspects at the level of saltiness a score of 5 (sufficiently salty), at the level of acidity a score of 5 (sour enough), at the level of spiciness a score of 3 (not spicy), at the level of savory or unumi a score of 4.5 (quite savory to savory), on the trigeminal for the level of fishiness, a score of 3 (not fishy to fishy), aroma sub-aspects, including aroma; the aroma of kecombrung scores 4.5 (slightly scented to flavorful), the aroma of star fruit wuluh scores 3.5 (unscented to flavorful); the texture aspect includes the sub-texture of salais smoked fish with a score of 5 (fairly soft), the sub-texture of sweet potato leaf texture with a score of 3.5 (soft to hard); color aspect, for the gravy sub-aspect a score of 2.5 (orange to yellowish-orange), the sub-aspect of sweet potato leaf color scored 3.5 (green to dark green); Aspects of the consistency of the liquid gravy score 5 (a bit thick). The overall average value of the sweet potato leaf salais curry is 4. Key Word: Smoked Fish Salais, Sweet Potato Leaf, Recipe Standardization

Item Type:	Thesis (Diploma)
Additional Information:	Dr. Ari Fadiati, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11782 not found.
Date Deposited:	31 Aug 2021 09:11
Last Modified:	31 Aug 2021 09:11
URI:	http://repository.unj.ac.id/id/eprint/18785

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