STANDARDISASI SEMUR DAGING BETAWI DARI PROVINSI DKI JAKARTA

FIRA MULIANISA, . (2021) STANDARDISASI SEMUR DAGING BETAWI DARI PROVINSI DKI JAKARTA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (1MB)
	Text BAB 1.pdf Download (289kB)
	Text BAB 2.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB 3.pdf Restricted to Registered users only Download (681kB) | Request a copy
	Text BAB 4.pdf Restricted to Registered users only Download (201kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (277kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

*ABSTRAK* Tujuan penulisan tugas akhir ini yaitu untuk mendapatkan resep standar semur daging Betawi. Metode yang digunakan yaitu metode eksperimen dengan melakukan uji coba resep. Untuk mendapatkan resep standar semur daging Betawi penulis melakukan triangulasi resep dari 5 sumber yang berbeda kemudian melakukan tahapan uji coba hingga mendapatkan hasil yang terbaik. Hasil uji validasi menunjukkan pada aspek warna skor (3) pada kategori cokelat pekat yang berarti belum mencapai standar warna hitam pekat, aspek rasa skor (4) pada kategori agak manis dan gurih yang berarti belum mencapai standar rasa manis dan gurih, aspek aroma bumbu dan rempah skor (5) yang berarti sudah mencapai standar beraroma rempah-rempah, aspek aroma daging skor (1,5) yang berarti belum mencapai standar beraroma daging, aspek tekstur daging skor (5) yang berarti sudah mencapai standar tekstur yang empuk, dan aspek konsistensi skor (3) pada kategori berkuah sedikit yang berarti belum mencapai standar konsistensi berkuah sedang. Hasil uji validasi meraih skor rata-rata (3,58). Berdasarkan hasil perhitungan harga jual dengan metode konvensional dengan kenaikan sebesar 50% maka harga jual 1 porsi semur daging Betawi yaitu seharga Rp 19.000. Kata kunci : resep standar semur daging Betawi *ABSTRACT* The purpose of writing this final project is to get a standard recipe for Betawi beef stews. The method used is the experimental method by testing recipes. To get a standard recipe for Betawi beef stew, the author triangulated recipes from 5 different sources and then carried out a trial phase to get the best results. The results of the validation test show that the color aspect scores (3) in the dark chocolate category which means that it has not reached the dark black color standard, the taste aspect scores (4) in the slightly sweet and savory category which means it has not reached the sweet and savory taste standards, aspects of the aroma of spices and flavors. spice score (5) which means it has reached the standard for flavoring spices, the meat aroma aspect scores (1.5) which means it has not yet reached the standard for flavorful meat, the meat texture aspect scores (5) which means it has reached the standard for a soft texture, and score consistency (3) in the category of low sauce, which means that it has not reached the standard of medium sauce consistency. The results of the validation test achieved an average score (3.58). Based on the calculation of the selling price using the conventional method with an increase of 50%, the selling price of 1 portion of Betawi beef stew is Rp. 19,000. Key Word : standard recipe for semur daging Betawi

Item Type:	Thesis (Diploma)
Additional Information:	Dr. Rina Febriana, M.Pd
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11820 not found.
Date Deposited:	03 Sep 2021 10:10
Last Modified:	03 Sep 2021 10:10
URI:	http://repository.unj.ac.id/id/eprint/18791

Actions (login required)

View Item