STANDARDISASI PAIS LAUK EMAS DARI PROVINSI JAWA BARAT

ALFANY ALKAUTSARIAH, . (2021) STANDARDISASI PAIS LAUK EMAS DARI PROVINSI JAWA BARAT. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Uji coba dilakukan untuk mendapatkan standardisasi pais lauk emas dari Provinsi Jawa Barat. Pelaksanaan uji coba berlangsung di laboratorium pengolahan makanan Program Studi Tata Boga. Uji coba dilaksanakan pada bulan April hingga Juli 2021. Uji coba dinilai pada aspek warna, aroma ikan, aroma bumbu, rasa gurih, rasa pedas, tekstur daging ikan, dan tekstur tulang ikan. Hasil uji coba menunjukkan bahwa standardisasi pais lauk emas dari Provinsi Jawa Barat dibuat dengan bahan utama 250gr ikan mas, dicampur dengan bumbu dasar (bawang merah, bawang putih, cabai merah besar, jahe, kemiri) bumbu ciri khas (kunyit, serai dan kemangi) dan bahan tambahan (daun bawang, tomat, cabai rawit, daun salam dan air jeruk nipis) yang dibungkus dengan daun pisang, dan diolah dengan cara dikukus selama 7 jam. Hasil penilaian validasi dari dua dosen ahli diperoleh bahwa pais lauk emas dari Provinsi Jawa Barat yang dihasilkan menunjukkan bahwa pada aspek warna mendekati kuning kecoklatan (4,5), aspek aroma bumbu mendekati beraroma bumbu (3,5), aspek aroma mendekati sangat tidak beraroma lumpur (4,5), aspek rasa berada pada rasa gurih (4), aspek rasa pedas berada pada tidak memiliki rasa pedas (4), aspek tekstur daging ikan dinilai sangat lembut(5), dan aspek tulang ikan mendekati sangat lunak (4,5). Satu resep menghasilkan 2 porsi pais lauk emas dari Provinsi Jawa Barat, berdasarkan perhitungan harga jual dengan cara konvensional maka harga jual per porsi adalah Rp. 34.000 *ABSTRACT* The trial was carried out to obtain standardization of pais lauk emas from West Java Province. Trial implementation in food processing laboratory of the Culinary Art Study Program, trial was carried out from April to July 2021. The trial was assessed on aspects of color, fish aroma, spice aroma, savory taste, spicy taste, fish meat texture, and fishbone texture. Results of trial show that standard recipe for pais lauk emas from West Java is using 250gr of common carp as main ingredient, mixed with basic spices (onion, garlic, large red chili, ginger and candlenut), special spices (turmeric, lemongrass and basil) and additional ingredients (leaves onions, tomatoes, cayenne pepper, bay leaves and lime juice) wrapped in banana leaves, processed by then steaming for 7 hours. Results of validation assessment from two expert lecturers show that pais lauk emas from West Java Province the color aspect was close to brownish-yellow (4.5), flavor aspect was close to spice-flavored aspect (3.5), aspect of scent was close to very unscented mud (4,5), aspect of taste is on the savory taste (4), aspect of spicy taste is on not having a spicy taste (4), aspect of the texture of fish meat is considered very soft (5), and aspect of the fish bones is close to very soft (4,5). One recipe produces 2 servings of gold plate pie from West Java Province, based on calculation of the selling price conventionally, selling price per serving is Rp. 34.000

Item Type:	Thesis (Diploma)
Additional Information:	Dr. Guspri Devi Artanti, S.Pd. M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11804 not found.
Date Deposited:	02 Sep 2021 02:20
Last Modified:	02 Sep 2021 02:20
URI:	http://repository.unj.ac.id/id/eprint/19019

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