STANDARDISASI KEPITING LADA HITAM DARI PROVINSI KALIMANTAN TIMUR

NURUL KHOYRUNNISA, . (2021) STANDARDISASI KEPITING LADA HITAM DARI PROVINSI KALIMANTAN TIMUR. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Penulisan tugas akhir ini bertujuan untuk mendapatkan formula terbaik hasil standardisasi hidangan kepiting lada hitam dari provinsi Kalimantan timur yang berkualitas dan dapat diterima oleh masyarakat. Metode yang digunakan dalam uji coba ini adalah metode eksperimen. Untuk mendapatkan formula terbaik dilakukan uji coba sebanyak 3 kali, dimana saat melakukan uji coba tersebut melibatkan dosen pembimbing dan 2 panelis ahli untuk melakukan uji validasi. Uji validasi dilakukan di rumah panelis ahli. Dalam uji validasi standardisasi kepiting lada hitam ini ada beberapa aspek yang dinilai yaitu aspek warna, aroma, rasa, tekstur dan juga komposisi bumbu dan bahan utama. Pada proses standardisasi resep kepiting lada hitam diharapkan memiliki hasil kualitas yang baik yaitu : pada aspek warna diharapkan saus berwarna hitam. Pada aspek aroma diharapkan aroma bumbu yang matang dan wangi serta aroma lada hitam sangat kuat dan aroma kepiting yang sangat tidak berbau amis. Pada aspek rasa diharapkan rasa gurih dan pedas. Pada aspek tekstur memiliki tekstur daging kepiting ketika dimakan sangat lembut. Pada aspek komposisi bumbu dan bahan utama diharapkan yaitu seimbang. Berdasarkan hasil uji organoleptik yang dilakukan 2 panelis ahli menyatakan : hasil uji validasi aspek warna saus mendapatkan nilai rata-rata 4,5 yaitu mendekati hitam. Aspek aroma bumbu mendapatkan nilai rata-rata 5 yaitu bumbu beraroma matang dan wangi. Aspek aroma lada hitam mendapatkan nilai rata-rata 5 yaitu aroma lada hitam kuat. Aspek aroma kepiting mendapatkan nilai rata-rata 4,5 yaitu mendekati aroma kepiting sangat tidak beraroma amis. Aspek rasa mendapatkan nilai rata-rata 5 yaitu gurih dan pedas. Aspek tekstur kepiting mendapatkan nilai rata-rata 4,5 yaitu mendekati daging kepiting ketika dimakan sangat lembut. Aspek komposisi bumbu dan kepiting mendapatkan nilai rata-rata 3,5 yaitu mendekati agak seimbang. Hasil keseluruhan nilai rata-rata uji validasi sebesar 4,6. Berdasarkan hasil perhitungan harga jual produk menggunakan metode konvensional dengan kenaikan 50% diperoleh harga jual sebesar Rp. 177.000/500 gr kepiting lada hitam. Kata kunci : Kepiting lada hitam, Kalimantan timur, uji organoleptik ABSTRACT The writing of this final project aims to obtain the best formula for standardization of black pepper crab dishes from East Kalimantan province which is of good quality and can be accepted by the community. The method used in this trial is the experimental method. To get the best formula, 3 trials were conducted, where during the trial it involved a supervisor and 2 expert panelists to carry out validation tests. The validation test was carried out at the expert panelist's house. In this black pepper crab standardization validation test, there are several aspects that are assessed, namely aspects of color, aroma, taste, texture and also the composition of spices and main ingredients. In the standardization process of black pepper crab recipe, it is expected to have good quality results, namely: in the aspect of color, it is expected that the sauce is black. In the aspect of aroma, it is expected that the aroma of ripe and fragrant spices and the aroma of black pepper is very strong and the aroma of crab is very not fishy. In terms of taste, it is expected to be savory and spicy. In terms of texture, the texture of crab meat when eaten is very soft. In the aspect of the composition of the spices and the main ingredients, it is expected that they are balanced. Based on the results of organoleptic tests conducted by 2 expert panelists, they stated: the results of the validation test for the color aspect of the sauce obtained an average value of 4.5, which is close to black. Aspects of the aroma of spices get an average value of 5, namely ripe and fragrant spices. Aspects of black pepper aroma get an average value of 5 which is a strong black pepper aroma. The crab aroma aspect gets an average value of 4.5, which is close to the crab aroma, which is not very fishy. The taste aspect gets an average value of 5, namely savory and spicy. The texture aspect of crabs gets an average value of 4.5, which is close to crab meat when eaten very soft. Aspects of the composition of spices and crabs get an average value of 3.5, which is almost balanced. The overall result of the average value of the validation test is 4.6. Based on the results of the calculation of the selling price of the product using the conventional method with an increase of 50%, the selling price of Rp. 177,000/500 gr black pepper crab. Key Word : Black pepper crab, East Kalimantan, organoleptic test

Item Type:	Thesis (Diploma)
Additional Information:	Dr.Ir. Mahdiyah, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 12206 not found.
Date Deposited:	01 Sep 2021 07:19
Last Modified:	01 Sep 2021 07:19
URI:	http://repository.unj.ac.id/id/eprint/19001

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