STANDARDISASI AYAM NAPINADAR DARI PROVINSI SUMATERA UTARA

VALENCIA ARABELLA, . (2021) STANDARDISASI AYAM NAPINADAR DARI PROVINSI SUMATERA UTARA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (721kB)
	Text BAB 1.pdf Download (303kB)
	Text BAB 2.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB 3.pdf Restricted to Registered users only Download (864kB) | Request a copy
	Text BAB 4.pdf Restricted to Registered users only Download (280kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (443kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

ABSTRAK Penulisan Tugas Akhir ini bertujuan untuk mendapatkan formula dan langkah pembuatan terbaik ayam napinadar. Sumber data diperoleh dengan teknik pengumpulan data kualitatif yaitu diperoleh berdasarkan hasil triangulasi lima sumber yang berasal dari jurnal, buku resep dan narasumber. Berdasarkan hasil pengumpulan data tersebut, diperoleh resep ayam napinadar meliputi bahan yang digunakan, jumlah bahan, cara membuat, kualitas ayam napinadar. Dari resep ayam napinadar inilah yang dijadikan resep yang telah dikonversikan untuk proses standardisasi. Proses standardisasi formula terbaik ayam napinadar dilakukan dengan metode uji coba sebanyak tiga kali dengan melibatkan dosen pembimbing dan dua dosen validator. Terdapat beberapa aspek penilaian dalam uji organoleptik sehingga mendapatkan kualitas ayam napinadar yang baik dengan Standar yang diharapkan pada aspek warna adalah cokelat tua, aspek aroma andaliman adalah kuat, aspek aroma bumbu adalah matang dan wangi, aspek rasa pedas adalah pedas, aspek rasa gurih yang diharapkan adalah gurih, aspek konsistensi bumbu adalah tidak padat sedangkan aspek tekstur ayam adalah empuk. Hasil uji kualitas oleh 2 panelis ahli yaitu aspek warna mendapatkan skor rata-rata 4 (cokelat), aspek aroma andaliman mendapatkan skor rata-rata 4,5 (mendekati kuat), aspek aroma bumbu mendapatkan skor rata-rata 4,5 (mendekati matang dan wangi), aspek rasa pedas mendapatkan skor rata-rata 4,5 (mendekati pedas), aspek rasa gurih mendapatkan skor rata-rata 5 (gurih), aspek konsistensi bumbu mendapatkan skor rata-rata 4,5 (mendekati tidak padat) dan aspek tekstur ayam mendapatkan skor rata-rata 5 (empuk). Harga jual untuk 1 ekor ayam napinadar yaitu Rp. 150.000 ABSTRACT The purpose of writing this final project is to obtain the best formula and steps for making napinadar chicken. Sources of data obtained by qualitative data collection techniques that are obtained based on the results of triangulation of five sources originating from journals, recipe books and resource persons. Based on the results of data collection, it was obtained that the napinadar chicken recipe included the ingredients used, the number of ingredients, how to make it, and the quality of the napinadar chicken. From this napinadar chicken recipe, the recipe has been converted for the standardization process. The process of standardizing the best formula for napinadar chicken was carried out using the trial method three times, involving a supervisor and two validator lecturers.There are several aspects of assessment in the organoleptic test so that the quality of Napinadar chicken is good with the expected standard on the color aspect is dark brown, the andaliman aroma aspect is Kunt, the spice aroma aspect is ripe and fragrant, the spicy taste aspect is spicy, The aspect of savory taste that is expected is savory, the consistency aspect of the seasoning is not dense, while the texture aspect of the chicken is tender. The results of the quality test by 2 expert panelists, namely the color aspect got an average score of 4 (brown), the andaliman aroma aspect got an average score of 4.5 (close to strong), the spice aroma aspect got an average score of 4.5 (close to ripe and fragrant). ), the spicy taste aspect gets an average score of 4.5 (close to spicy), the savory taste aspect gets an average score of 5 (savory), the spice consistency aspect gets an average score of 4.5 (close to not dense) and the chicken texture aspect gets the average score of S (soft). The selling price for 1 napinadar chicken is Rp. 150,000

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 12193 not found.
Date Deposited:	02 Sep 2021 02:45
Last Modified:	02 Sep 2021 02:45
URI:	http://repository.unj.ac.id/id/eprint/19172

Actions (login required)

View Item