STANDARDISASI PALLUMARA HIDANGAN KHAS PROVINSI SULAWESI SELATAN

AMELIA SUBEHI, . (2021) STANDARDISASI PALLUMARA HIDANGAN KHAS PROVINSI SULAWESI SELATAN. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Tugas akhir ini bertujuan untuk mendapatkan formula standar dari hidangan pallumara yang berasal dari Provinsi Sulawesi Selatan. Metode yang digunakan adalah dengan melakukan triangulasi resep dari beberapa referensi dan dipilih satu resep yang menggunakan bahan cukup lengkap. Kemudian dilakukan ujicoba sebanyak tiga kali dengan melibatkan dosen pembimbing dan panelis ahli sebagai penilai dari tes organoleptik dengan aspek kualitas yang meliputi: aspek rasa, aspek warna, aspek aroma, dan aspek konsistensi. Berdasarkan hasil uji validasi yang didapatkan dari hidanganPallumara adalah : pada aspek rasa asin dua panelis ahli menyatakan cukup asin, pada aspek rasa asam dua panelis ahli menyatakan asam dan cukup asam, pada aspek rasa pedas dua panelis ahli menyatakan cukup pedas, pada aspek warna dua panelis ahli menyatakan oranye kekuningan dan oranye kemerahan, pada aspek aroma dua panelisahli menyatakan tidak amis dan agak amis, pada aspek konsistensi dua panelis ahlimenyatakan cair dan sangat cair. Hasil rata-rata rekapitulasi nilai keseluruhan aspek validasi pada hidangan pallumara yang telah distandarisasi ini adalah 4,5. Berdasarkan hasil perhitungan analisis biaya menggunakan metode konvensional dengan kenaikan sebesar 75% diperoleh harga jual Rp74.000,00/porsi pallumara, dengan berat bahan utama 800 gr. Kata kunci: Pallumara, Standardisasi, Sulawesi Selatan, Tes Organoleptik ABSTRACT This final project aims to obtain a standard formula for the pallumara dish originating from South Sulawesi Province. The method used is to triangulate recipes from several references and choose one recipe that uses fairly complete ingredients. Then, three trials were carried out involving supervisors and expert panelists as assessors of the organoleptic test with quality aspects including: taste aspects, color aspects, aroma aspects, and consistency aspects. Based on the validation test results obtained from the Pallumara dish, the two expert panelists stated that it was quite salty in the aspect of salty taste, on the sour taste aspect, two expert panelists stated that it was sour and quite sour, on the spicy taste aspect, two expert panelists stated that it was quite spicy, on the color aspect, two expert panelists stated that it was quite spicy. expert panelists stated that itwas yellowish orange and reddish orange, on the aspect of aroma two expert panelists stated that it was not fishy and slightly fishy, on the aspect of consistency the two expert panelists stated that it was liquid and very liquid. The average result of the recapitulation of the overall value of the validation aspect on this standardized pallumara dish is 4.5. Based on the results of the calculation of the cost analysis using the conventional method with an increase of 75%, the selling price is Rp. 74,000.00/portion of pallumara, with a weight of 800 gr. Keywords: Pallumara, Standardization, South Sulawesi, Organoleptic Test

Item Type:	Thesis (Diploma)
Additional Information:	Dra. Mutiara Dahlia, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11801 not found.
Date Deposited:	31 Aug 2021 09:17
Last Modified:	31 Aug 2021 09:17
URI:	http://repository.unj.ac.id/id/eprint/18789

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