STANDARDISASI SAMBAL GORENG KRECEK DARI PROVINSI DAERAH ISTIMEWA YOGYAKARTA

BINTANG IMAM FAUZI, . (2021) STANDARDISASI SAMBAL GORENG KRECEK DARI PROVINSI DAERAH ISTIMEWA YOGYAKARTA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Penulisan tugas akhir ini bertujuan untuk mendapatkan formula standard terbaik dari sambal goreng krecek. Uji coba dilakukan sebanyak tiga kali, dimana pada saat melakukan uji coba tersebut melibatkan dosen pembimbing dan dua dosen validator atau panelis ahli. Eksperimen dilakukan di Laboratorium Pengolahan Makanan, lantai 2 gedung H, Program Studi D3 Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Berdasarkan skala uji organoleptik yang dilakukan oleh dua panelis ahli maka hasil validasi dari sambal goreng krecek adalah: dua panelis menyatakan aspek rasa pedas memiliki skor rata rata 4,5 yaitu pedas hingga agak pedas, rasa gurih memiliki skor rata rata 4 yaitu gurih, aspek aroma memiliki skor 3 yaitu beraroma cabai dan krecek, aspek warna memiliki skor 4 yaitu merah kecoklatan, aspek tekstur krecek memiliki skor 4,5 yaitu agak lembut hingga lembut, tektur kacang tunggak memiliki skor 4,5 yaitu agak lembut hingga lembut, aspek konsistensi cairan memiliki skor 3 yaitu perbandingan isi 1:0 cairan. Pada proses standardisasi sambal goreng krecek, penulis berhasil menghitung harga jual untuk satu porsi sambal goreng krecek yaitu Rp. 34,000 Kata kunci : Standardisasi, Sambal Goreng Krecek, Provinsi Daerah Istimewa Yogyakarta *ABSTRACT* The purpose of writing this final project is to get the best standard formula for Sambal goreng krecek. The trial was conducted three times, where at the time of the trial it involved a supervisor and two validator lecturers or expert panelists. The experiment was carried out at the Food Processing Laboratory, 2nd floor of building H, D3 Culinary Study Program, Faculty of Engineering, State University of Jakarta. Based on the organoleptic test scale carried out by two expert panelists, the validation results of sambal goreng krecek were: two panelists stated that the spicy taste aspect had an average score of 4.5, which was spicy to slightly spicy, the savory taste had a score of 4, which was savory, the aroma aspect had a score of 4.5. 3 which is chili and krecek flavored, the color aspect has a score of 4 which is brownish red, the krecek texture aspect has a score of 4.5 which is slightly soft to soft, the cowpea texture has a score of 4.5 which is slightly soft to soft, the liquid consistency aspect has a score of 3. The ratio of the contents of the liquid 1:0. In the standardization process of sambal goreng krecek, the author managed to calculate the selling price for one serving of sambal goreng krecek, which is. 34,000 IDR. Keywords : Standarization, Sambal Goreng Krecek, Province Special Region of Yogyakarta

Item Type:	Thesis (Diploma)
Additional Information:	Dra. Sachriani, M.Kes
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11889 not found.
Date Deposited:	07 Sep 2021 07:09
Last Modified:	07 Sep 2021 07:09
URI:	http://repository.unj.ac.id/id/eprint/19741

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