STANDARDISASI ASAM PEDAS TEMPOYAK DARI PROVINSI KALIMANTAN BARAT

MUHAMMAD AGUNG APRIALDI, . (2021) STANDARDISASI ASAM PEDAS TEMPOYAK DARI PROVINSI KALIMANTAN BARAT. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Penulisan tugas akhir ini bertujuan untuk mendapatkan formula terbaik hasil standardisasi hidangan Asam Pedas Tempoyak khas Kalimantan Barat. Metode yang digunakan dalam pembuatan hidangan ini adalah studi Pustaka dan ekperimen dengan teknik melakukan uji coba produk beberapa kali sampai didapatkan hasil produk terbaik. Pengujian hidangan dilakukan sebanyak 3 kali dan melibatkan dosen pembimbing dan dua validator atau panelis ahli. Uji coba produk dilaksanakan selama pandemi covid-19 dan dilakukan pada beberapa tempat yang berbeda, meliputi: Nagrak Selatan, RT 01/04, Desa Nagrak Selatan, Kec. Nagrak, Kab. Sukabumi, Jl. Adiarsa Timur, Perumahan Johar Indah Blok I No. 10, Karawang Timur, dan Laboratorium Pengolahan Makanan Gedung H Lantai 2, Universitas Negeri Jakarta. Berdasarkan skala uji organoleptik yang dilakukan oleh kedua panelis maka hasil yang didapat adalah : Hasil uji validasi terhadap dua validator atau panelis ahli menyatakan bahwa pada aspek: warna kuah dengan rerata 5, aroma tempoyak dengan rerata 4,5, aroma serai dengan rerata 4,5, aroma ikan dengan rerata 4,5, aroma terasi dengan rerata 4, rasa pedas dengan rerata 5, rasa asam dengan rerata 4, rasa gurih dengan rerata 5, tekstur daging ikan dengan rerata 4,5, dan konsistensi cairan dengan rerata 5 sehingga hasil nilai rerata keseluruhan adalah 4,65. Berdasarkan hasil perhitungan harga jual produk menggunakan metode konvensional dengan kenaikan 50% diperoleh harga jual sebesar Rp Rp 62.000/porsi hidangan Asam Pedas Tempoyak. *ABSTRACT* The purpose of writing this final project is to obtain the best formula resulting from the standardization of Tempoyak's spicy sour dish, typical of West Kalimantan. The method used in making this dish is a literature study and experiments with the technique of testing the product several times until the best product results are obtained. The dish test was carried out 3 times and involved a supervisor and two validators or expert panelists. Product trials were carried out during the covid-19 pandemic and were carried out in several different places, including: South Nagrak, RT 01/04, South Nagrak Village, Kec. Nagrak, Kab. Sukabumi, Jl. Adiarsa Timur, Johar Indah Housing Block I No. 10, East Karawang, and Food Processing Laboratory H Building 2nd Floor, State University of Jakarta. Based on the organoleptic test scale carried out by the two panelists, the results obtained were: The results of the validation test on two validators or expert panelists stated that in aspects: the color of the sauce with an average of 5, the aroma of tempoyak with an average of 4.5, the aroma of lemongrass with an average of 4.5, fish aroma with an average of 4.5, the aroma of shrimp paste with an average of 4, spicy taste with an average of 5, sour taste with an average of 4, savory taste with an average of 5, fish, meat texture with an average of 4.5, and consistency of liquid with an average of 5 so that the results the overall mean value is 4.65. 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 is Rp. 62,000 per serving of Asam Pedas Tempoyak.

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 11580 not found.
Date Deposited:	02 Sep 2021 02:31
Last Modified:	02 Sep 2021 02:31
URI:	http://repository.unj.ac.id/id/eprint/19153

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