STANDARDISASI IKAN KUAH KUNING DARI PROVINSI MALUKU

CITRA AURA BULAN, . (2021) STANDARDISASI IKAN KUAH KUNING DARI PROVINSI MALUKU. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas Akhir ini bertujuan untuk mendapatkan standardisasi resep dan biaya harga jual pembuatan Ikan Kuah Kuning Dari Provinsi Maluku, untuk mendapatkan kualitas yang baik dari segi warna, aroma, tekstur, dan rasa. Uji coba dilakukan di tempat tinggal penulis dan di Lab Pengolahan Tata Boga Universitas Negeri Jakarta. Formula standar resep didapatkan dari hasil triangulasi berbagai sumber yaitu buku resep dan narasumber. Bahan pembuatan ikan kuah kuning menggunakan ikan kakap merah sebagai bahan utama, bumbu dasar, bumbu ciri khas dan bahan pelengkap. Validasi dilakukan oleh 2 panelis ahli, dimana hasil validasi menunjukkan bahwa warna hidangan mendapatkan skor rerata 4,5 yang mendekati kuning, hasil aspek aroma bumbu mendapatkan skor rerata 4,5 yang artinya mendekati bumbu beraroma matang dan wangi, hasil aspek aroma kemangi mendapatkan skor rerata 4,5 yang artinya mensekati sangat beraroma kemangi, hasil aspek tingkat keamisan mendapatkan skor rerata 3 yang artinya cukup amis, hasil aspek rasa asam berada pada skor rerata 3,5 yang artinya mendekati asam, hasil aspek rasa gurih berada pada skor rerata 5 yang artinya gurih, hasil aspek tekstur ikan berada pada skor rerata 5 yang artinya lembut, hasil aspek konsistensi berada pada skor rerata 3,5 yang artinya hampir encer. Berdasarkan hasil tersebut, hidangan ikan kuah kuning berada pada skor rerata 4,1 , skor tersebut menunjukkan bahwa Standardisasi Resep Ikan Kuah Kuning yang telah di uji coba telah hampir mendekati aspek yang diinginkan. Hasil perhitungan menggunakan metode konvensional dengan kenaikan 50% memperoleh harga jual Rp57.000/ porsi. ******* This final project aims to standardize the recipe and the selling price for making Yellow Fish Sauce from Maluku Province, in order to get good quality in terms of color, aroma, texture, and taste. The trial was conducted at the author's residence and at the Culinary Processing Lab, State University of Jakarta. The standard recipe formula was obtained from the triangulation of various sources, namely recipe books and resource persons. The ingredients for making yellow gravy fish use red snapper as the main ingredient, basic spices, characteristic spices and complementary ingredients. Validation was carried out by 2 expert panelists, where the validation results showed that the color of the dish got an average score of 4.5 which was close to yellow, the results of the spice aroma aspect got an average score of 4.5 which means it was close to ripe and fragrant spices, the results of the basil aroma aspect got an average score. 4.5 which means that it is very close to basil, the results of the fishiness level aspect get an average score of 3 which means it is quite fishy, the results of the sour taste aspect are at an average score of 3.5 which means it is close to sour, the results of the savory taste aspect are at an average score of 5 which means savory, the result of the fish texture aspect is at an average score of 5 which means soft, the result of the consistency aspect is at an average score of 3.5 which means it is almost runny. Based on these results, the yellow gravy fish dish was at an average score of 4.1 , the score indicates that the standardization of the yellow gravy fish recipe that has been tested is almost close to the desired aspect. The results of the calculation using the conventional method with an increase of 50% obtain a selling price of Rp. 57,000 / portion.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Rusilanti, M.Si.
Subjects:	Tata Rias > Tata Boga
Depositing User:	Users 11925 not found.
Date Deposited:	09 Sep 2021 04:59
Last Modified:	09 Sep 2021 04:59
URI:	http://repository.unj.ac.id/id/eprint/19385

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