STANDARDISASI TONGSENG DARI PROVINSI YOGYAKARTA

DAFFA ARYA SENA WIJAYA, . (2021) STANDARDISASI TONGSENG DARI PROVINSI YOGYAKARTA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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DAFTAR PUSTAKA.pdf

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Abstract

STANDARDISASI TONGSENG DARI PROVINSI YOGYAKARTA Pembimbing : Nur Riska, S.Pd, M.Si ABSTRAK Tugas akhir ini merupakan penulisan yang bertujuan untuk mendapatkan formula standar terbaik Tongseng Yogyakarta. Beredarnya resep tongseng Yogyakarta di masyarakat menyebabkan tidak adanya resep baku yang digunakan untuk mengolah hidangan tersebut. Berdasakan permasalahan yang ada, maka diperlukannya proses standardisasi resep tongseng Yogyakarta. Metode yang digunakan dalam proses standardisasi ini adalah eksperimen dengan teknik melakukan uji coba resep yang dilakukan beberapa kali sampai menemukan formula terbaik. Uji coba resep dilakukan sebanyak tiga kali, dimana pada saat melakukan uji coba tersebut melibatkan dosen pembimbing dan dua dosen validator atau panelis ahli. Uji coba dilakukan di kamp.mangga Jakarta utara, dan di Laboratorium Pengolahan Makanan Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta.. Berdasarkan skala uji organoleptik yang dilakukan dua panelis ahli maka hasil validasi kualitas tongseng Yogyakarta adalah : aspek warna mendapatkan rata-rata 3 dengan skala cokelat muda, pada aspek aroma mendapatkan rata-rata 4,5 dengan skala agak beraroma rempah mendekati beraroma rempah dan pada aspek rasa mendapatkan rata-rata 4,5 dengan skala agak manis dan agak gurih mendekati rasa manis dan gurih, pada aspek tekstur mendapatkan rata-rata 5 dengan skala empuk, pada aspek konsistensi mendapatkan rata-rata 3 pada skala tidak kental. Harga jual tongseng Yogyakarta untuk 1 porsi menggunakan kenaikan 50% dengan jumlah food cost Rp. 63.768 dan harga jual per porsi Rp. 28.500,- Kata kunci : Standardisasi, Tongseng, Yogyakarta Mentor : Nur Riska, S.Pd, M.Si ABSTRACT STANDARDIZATION OF TONGSENG FROM YOGYAKARTA PROVINCE This final project is a that aims to get the best standard formula for Tongseng Yogyakarta. The circulation of the Yogyakarta tongseng recipe in the community has resulted in the absence of a standard recipe used to process the dish. Based on the existing problems, it is necessary to standardize the Yogyakarta tongseng recipe. The method used in this standardization process is an experiment with the technique of conducting recipe trials which are carried out several times to find the best formula. The recipe trial was conducted three times, where at the time of the trial it involved a supervisor and two validator lecturers or expert panelists. The trials were carried out kamp.mangga Jakarta utara and at the Food Processing Laboratory of the Catering Study Program, Faculty of Engineering, State University of Jakarta. Based on the organoleptic test scale carried out by two expert panelists, the results of the validation of the quality of Yogyakarta Tongseng are: the color aspect got an average of 3 with a light brown scale, on the aroma aspect it got an average of 4.5 with a spice-scented and slightly spice-scented scale, on the taste aspect it got an average of 345 with a sweet and savory scale, slightly sweet and slightly savory, on the texture aspect it gets an average of 5 on a soft scale, on the consistency aspect it gets an average of 3 on a not thick scale. The selling price of tongseng Yogyakarta for 1 serving uses a 50% with a total food cost of 63,768 IDR and selling price 28,500 IDR.

Item Type: Thesis (Diploma)
Additional Information: 1) Nur Riska, S.Pd, M.Si
Subjects: Tata Rias > Tata Boga
Divisions: FT > D III Tata Boga
Depositing User: Users 11853 not found.
Date Deposited: 01 Oct 2021 06:36
Last Modified: 01 Oct 2021 06:36
URI: http://repository.unj.ac.id/id/eprint/19464

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