STANDARDISASI FORMULA RENDANG JENGKOL SUMATERA BARAT

HENI NURSYAHFATRIANI, . (2021) STANDARDISASI FORMULA RENDANG JENGKOL SUMATERA BARAT. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Penulisan tugas akhir ini bertujuan untuk mendapatkan formula standardisasi dari hidangan rendang jengkol. Rendang jengkol merupakan variasi bahan utama hidangan rendang dari Sumatera Barat. Rendang jengkol menggunakan bahan utama jengkol tua, menggunakan bumbu dasar merah, memiliki bumbu dan bahan ciri khas yang biasa digunakan pada hidangan rendang. Bumbu dan bahan ciri khas yang digunakan, yaitu jahe, kemiri, ketumbar, jinten, lengkuas, kunyit, daun salam, daun jeruk, daun kunyit, sereh, minyak goreng untuk menumis, kaldu jamur bubuk, garam, dan santan. Teknik pengolahan yang digunakan adalah teknik boiling, sautéing dan stewing. Rendang jengkol biasa disajikan bersama daun singkong rebus dan lado mudo. Hasil uji validasi dari standardisasi formula rendang jengkol memiliki beberapa aspek penilaian, yaitu aspek warna rendang jengkol memiliki skor 3,5 yang berada di rentang cokelat muda mendekati agak cokelat tua, aroma bumbu memiliki skor 4,5 yang berada di rentang agak beraroma bumbu mendekati beraroma bumbu, aroma jengkol memiliki skor 4 yang berada di rentang agak beraroma jengkol, rasa bumbu memiliki skor 5 yang berada di rentang agak pedas, rasa jengkol memiliki skor 5 yang berada di rentang tidak terlalu pahit, tekstur bumbu memiliki skor 4 yang berada di rentang agak halus, tekstur jengkol memiliki skor 3,5 yang berada di rentang tidak terlalu pulen mendekati agak pulen, konsistensi bumbu memiliki skor 5 yang berada di rentang agak kering. Rendang jengkol dapat disajikan secara prasmanan maupun ala carte, dan dapat dikemas menggunakan plastik HDPE anti panas dan paper bowl. Rendang jengkol ini dapat dijual di Warung Makan seharga Rp. 23.000 per porsi. Kata kunci : Jengkol, Rendang, Standardisasi, Sumatera Barat *ABSTRACT* The purpose of writing this final project is to obatain a standardized formula for the rendang jengkol dish. Rendang jengkol is a variation of the main ingredient in rendang dishes from West Sumatra. Rendang jengkol uses the main ingredient of old jengkol, uses red basic spices, has the characteristic spices and ingredients commonly used in rendang dishes. The typical spices and ingredients used are ginger, candlenut, coriander, cumin, galangal, turmeric, bay leaves, lime leaves, turmeric leaves, lemongrass, cooking oil for frying, powdered mushroom broth, salt, and coconut milk. The processing techniques used are boiling, sautéing and stewing techniques. Rendang jengkol is usually served with boiled cassava leaves and lado mudo. The results of the validation test from the standardization of the rendang jengkol formula have several aspects of assessment, namely the colour aspect of rendang jengkol has a score of 3,5 which is in the range of light brown to slightly dark brown, the aroma of spices has a score of 4.5 which is in the range of slightly flavored to flavorful with spices, the aroma of jengkol has a score of 4 which is in the slightly jengkol-scented range, the taste of the spice has a score of 5 which is in the slightly spicy range, the taste of jengkol has a score of 5 which is in the not too bitter range, the texture of the spice has a score of 4 which is in the range rather smooth, the texture of jengkol has a score of 3,5 which is in the range of not too fluffy to slightly fluffy, the consistency of the spices has a score of 5 which is in the slightly dry. Rendang jengkol can be served buffet or a la carte, and can be packaged using heat-resistant HDPE plastic and paper bowls. This rendang jengkol can be sold in Food Stalls for Rp. 23.000 per serving. Key Word : Jengkol, Rendang, Standardization, West Sumatra

Item Type:	Thesis (Diploma)
Additional Information:	1) Dr. Ir. Ridawati, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 12058 not found.
Date Deposited:	02 Sep 2021 01:59
Last Modified:	02 Sep 2021 01:59
URI:	http://repository.unj.ac.id/id/eprint/19034

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