STANDARDISASI GULAI KAMBING DARI PROVINSI DAERAH ISTIMEWA ACEH

MUHAMMAD KAFI ANWAR, . (2021) STANDARDISASI GULAI KAMBING DARI PROVINSI DAERAH ISTIMEWA ACEH. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Uji coba dilakukan guna mendapatkan standardisasi Gulai Kambing dari Provinsi Daerah Istimewa Aceh. Pelaksanaan uji coba bertempat di laboratorium Pengolahan Makanan Program Studi Tata Boga, waktu pelaksanaan uji coba dilaksanakan mulai bulan April sampai dengan Juli 2021. Penilaian hasil uji coba standaridisasi gulai kambing dilakukan oleh dua orang dosen ahli meliputi aspek warna, aroma, rasa, tekstur dan konsistensi. Berdasarkan hasil ujicoba standardisasi gulai kambing dari provinsi Daerah Istimewa Aceh dibuat dengan menggunakan daging kambing sebagai bahan utama dengan bumbu berupa jintan, ketumbar, kapulaga, bunga lawang, cengkeh, kayu manis, serai, daun jeruk dan daun kari serta santan. Hasil penilaian validasi dari dua dosen ahli menunjukkan bahwa pada aspek warna mendekati kuning kecoklatan (4,5), pada aspek aroma mendekati beraroma kari (3,5), pada aspek rasa pedas tidak terasa pedas (2), pada aspek rasa gurih mendekati rasa gurih (4,5), aspek tekstur mendekati empuk (3,5) dan aspek konsistensi mendekati kental (4,5). Berdasarkan perhitungan harga jual dengan metode konvensional, gulai kambing dari provinsi Daerah Istimewa Aceh dijual dengan harga Rp. 26.000/ porsi. Kata kunci : Standardisasi, Gulai Kambing, Provinsi Daerah Istimewa Aceh ABSTRACT The trial was conducted to obtain standardization of lamb curry from the Province of the Special Region of Aceh. the implementation of the trial in the Food Processing Laboratory of the D3 Tata Boga Study Program, the time of the trial was carried out from April to July 2021. The evaluation of the test results of standardized lamb curry was carried out by two expert lecturers covering aspects of color, aroma, taste, texture and consistency. Based on the test results, standardization of lamb curry from the Province of the Special Region of Aceh was made using lamb meat as the main ingredient with spices in the formof cumin, coriander, cardamom, star anise, cloves, cinnamon, lemongrass, lime leaves andcurry leaves and coconut milk. The results of the validation assessment from two experts lecturers showed that the color aspect was close to brownish yellow (4,5). In terms of aroma, it is close to curry flavored (3,5). on the aspect of spicy taste it does not get a spicy taste (2), on the aspect of savory taste close to savory taste (4.5), the texture aspect is close to soft (3,5) and the aspect of savory taste close to savory taste (4,5). Based on the calculation of the selling price using the conventional method, lamb curry from the Province of the Special Region of Acehis sold at a price of Rp. 26.000/ serving. Keywords : Standardization, Lamb Curry, Province of the Special Region of Aceh

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 11896 not found.
Date Deposited:	02 Sep 2021 02:13
Last Modified:	02 Sep 2021 02:13
URI:	http://repository.unj.ac.id/id/eprint/19070

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