STANDARDISASI IKAN ASIN PEPIJA MASAK HABANG DARI PROVINSI KALIMANTAN UTARA

ALIFIA PUTRI NURRAHMAH, . (2021) STANDARDISASI IKAN ASIN PEPIJA MASAK HABANG DARI PROVINSI KALIMANTAN UTARA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Tugas akhir ini bertujuan untuk mendapatkan standardisasi formula dan biaya harga jual pembuatan ikan asin pepija masak habang khas Tarakan, Provinsi Kalimantan Utara yang berkualitas baik dan benar dari segi warna, aroma, tekstur, rasa dan rasa umami. Formula standardisasi resep ini didapatkan dari hasil triangulasi 5 resep dari berbagai sumber dengan 4 kali percobaan pembuatan ikan asin pepija masak habang. Hasil uji validasi terdiri dari beberapa aspek yaitu aspek warna, aroma, tekstur dan rasa. Hasil uji validasi dari 2 panelis ahli menunjukkan bahwa rekapitulasi nilai keseluruhan aspek hasil validasi yaitu, aspek warna memiliki nilai rata-rata 4 yaitu dikategori merah kecoklatan, aspek aroma memiliki nilai rata-rata 3,5 yaitu kategori mendekati bumbu beraroma tidak langu, aspek rasa memiliki nilai rata-rata 3,5 yaitu dikategori mendekati agak pedas manis untuk rasa umami memiliki nilai rata-rata 4,5 kategori mendekati gurih, aspek tekstur memiki nilai rata-rata 3 yaitu kategori agak renyah. Berdasarkan perhitungan dengan metode konvensional di peroleh harga jual Rp. 51.000 per porsi. Kata kunci : Ikan Asin Pepija Masak Habang, Standardisasi Resep, Provinsi Kalimantan Utara ABSTRACT This final project aims to obtain a standardization of the formula and the cost of selling salted fish pepija masak habang typical of Tarakan, North Kalimantan Province which is of good quality and correct in terms of color, aroma, texture tasteand umami taste. This recipe standardization formula was obtained from the triangulation of 5 recipes from various sources with 4 trials of making salted pepija cooked habang fish. The results of the validation test consist of several aspects, namely aspects of color, aroma, texture and taste. The results of the validation test from 2 expert panelists showed that the recapitulation of the overall value of the aspects of the validation results, namely, the color aspect has an average value of 4 which is in the brownish red category, the aroma aspect has an average value of 3.5 which is in the category close to the flavored spice, and the taste aspect has an average value 3.5 which is in the close category. Slightly sweet-spicy for umami taste has an average value 4.5 in the near-savory category, the texture aspect has an average value of 3, which is the slightly crunchy category. Based on calculations using conventional methods, the result in a selling price of Rp. 51,000 per portion. Key Word : Pepija Salted Fish Masak Habang, Recipe Standardization, North Kalimantan Province

Item Type:	Thesis (Diploma)
Additional Information:	Yeni Yulianti, M.Pd
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11783 not found.
Date Deposited:	02 Sep 2021 22:08
Last Modified:	02 Sep 2021 22:08
URI:	http://repository.unj.ac.id/id/eprint/19382

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