STANDARDISASI KALEDO DARI PROVINSI SULAWESI TENGAH

LUBNA GUMILANG, . (2021) STANDARDISASI KALEDO DARI PROVINSI SULAWESI TENGAH. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Tugas akhir ini bertujuan untuk mendapatkan standardisasi formula terbaik dalam pembuatan Kaledo hidangan khas Sulawesi Tengah dan dapat diterima oleh masyarakat dalam segi warna, rasa, tekstur dan juga konsistensi. Untuk mendapatkan standar resep terbaik dilakukannya uji coba. Uji coba pertama dilakukan dirumah panulis dan dikirim kepada Dosen Pembimbing. Uji coba kedua dilakukan di Laboratorium Universitas Negeri Jakarta dan dinilai beberapa aspek oleh Dosen Pembimbing. Uji coba ketiga dilakukan dirumah panulis dan dikirim kepada Dosen Validator. Hasil uji validasi oleh 2 panelis ahli hasil warna kuah Kaledo nilai rata-rata yang dihasilkan adalah 4 yang menyatakan hijau keputihan dan hijau pucat, hasil aspek aroma bumbu dan pedas cabai nilai rata-rata yang dihasilkan 4,5 yang menyatakan bumbu agak pedas dan bumbu beraroma sangat asam, hasil aspek aroma kaledo nilai rata-ratanya 4,5 yang menyatakan daging agak beraroma lemak dan daging agak tidak beraroma lemak, hasil aspek rasa kaledo nilai rata-rata yang dihasilkan 4,5 yang menyatakan gurih dan pedas dan sangat berasa gurih dan pedas, hasil aspek kelembutan tekstur daging nilai rata-rata yang dihasilkan 4 yang menyatakan daging iga sapi lembut, hasil aspek konsistensi kuah nilai rata-rata yang dihasilkan 5 yang menyatakan tidak kental, hasil aspek komposisi bumbu dan daging nilai rata-rata yang dihasilkan 5 yang menyatalan jumlah bumbu seimbang dengan besaran daging iga sapi. Berdasarkan hasil perhitungan harga jual produk menggunakan metode konvensional dengan kenaikan 50% diperoleh harga jual sebesar Rp. 45.500/porsi. *ABSTRACT* This last semester paper submitted in accordance to gain the best formula standardization in the making process of Central Celebes’ signature dish, Kaledo and whether it could be welcomed by the society regarding to its colour, taste, texture, and the consistency of its gravy. The first trial were done at the writer’s residence which later sent to the writer’s supervisor. Second trial were done by the writer at the University of Jakarta’s Culinary Laboratorium and tested by the writer’s supervisor to gain the Kaledo’s aspects. Such as the colour, taste, texture and the broth consistency. The third or the last trial were done at the writer’s residence for the second time, which later sent to the writer’s Validation Lecturer. From the validation test commited by two panelists, a data result were achieved. These are the validation data gained by the panelists, the final result of Kaledo's broth with average value of 4 in accordance to the colour of whitish green and pale green, the average value in accordance to spices' and spicy fragrance aspects resulting in average 4,5 with the conclusions of a bit spicy spices and very sour spices fragrance, the aspect of result in accordance to Kaledo's smells is in the average value of 4,5 which stated that the meat is a bit fatty smells and not too fatty smells, the aspect result of Kaledo's taste is average 4,5 which described as savory in taste and spicy also very savory and spicy, the aspect value of meat's texture tenderness is average 4 which considered the meat is pretty tender in texture, the aspect of broth's consistency was 5 in value which describes as not thick, the aspects of spices' and meat's composition considered as average 5 in value which stated as balanced in accordance to the size of the ribs' meat. Based on the result of the calculation of the selling price of the product using the conventional method with an increase of 50%, the selling price is Rp 45.500/portion.

Item Type:	Thesis (Diploma)
Additional Information:	1. Dr. Rina Febriana, M.Pd
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 12209 not found.
Date Deposited:	08 Sep 2021 06:22
Last Modified:	08 Sep 2021 06:22
URI:	http://repository.unj.ac.id/id/eprint/18972

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