STANDARDISASI OSENG-OSENG MERCON DARI PROVINSI DAERAH ISTIMEWA YOGYAKARTA

MELLY PRAMESDIANTI, . (2021) STANDARDISASI OSENG-OSENG MERCON DARI PROVINSI DAERAH ISTIMEWA YOGYAKARTA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini bertujuan untuk mendapatkan formula standardisasi hidangan oseng-oseng mercon yang berasal dari Provinsi Daerah Istimewa Yogyakarta. Hidangan oseng-oseng mercon memiliki ciri khas rasa yang pedas dan beraroma daun jeruk. Standardisasi dilakukan dengan metode eksperimen dengan teknik uji coba yang dilakukan sebanyak empat kali hingga menemukan resep formula yang terbaik. Uji coba produk dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Berdasarkan skala uji organoleptik yang dilakukan oleh dua panelis dengan enam perlakuan pada produk yang meliputi : aspek warna, aspek rasa, aspek aroma, aspek kelembutan tekstur, aspek konsistensi kekentalan, dan aspek komposisi bumbu dan cairan maka hasil validasi kualitas oseng-oseng mercon adalah : pada aspek warna mendapatkan rata-rata nilai 3 dengan skala coklat kemerahan, pada aspek rasa mendapatkan rata-rata nilai 4,5 dengan skala sangat pedas dan pedas, pada aspek aroma mendapatkan rata-rata nilai 4,5 dengan skala beraroma daun jeruk dan cabai dan agak beraroma daun jeruk dan cabai, pada aspek kelembuatan tekstur warna mendapatkan rata-rata nilai 5 dengan skala empuk, pada aspek konsistensi kekentalan mendapatkan rata-rata nilai 4 dengan skala agak kental, dan pada aspek komposisi bumbu dan cairan mendapatkan rata-rata nilai 4,5 dengan skala agak seimbang dan seimbang. Harga jual yang telah dihitung dengan metode konvensional diperoleh sebesar Rp. 217.000 per 500 gram. The purpose of this final project is to obtain a formula for the standardization of oseng-oseng mercon originating from the Province of the Special Region of Yogyakarta. The oseng-oseng mercon dish has a characteristic spicy taste and aroma of lime leaves. Standardization was carried out by experimental methods with trial techniques carried out four times to find the best recipe. Product trials were carried out 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 panelists with six treatments on the product which include color aspect, taste aspect, aroma aspect, texture softness aspect, viscosity consistency aspect, and aspect of seasoning and liquid composition, the results of the validation of the quality of oseng-oseng mercon are on the color aspect it gets an average value of 3 with a red and reddish-brown scale, on the taste aspect it gets an average value of 4.5 with a very spicy and spicy scale, on the aroma aspect it gets an average value of 4.5 with a flavorful scale lime leaves and chili and slightly flavored with lime leaves and chili, on the aspect of softness s of color texture an average value of 5 is obtained on a soft scale, on the aspect of consistency, an average value of 4is obtained with a slightly thick scale, and on the aspect of seasoning and liquid composition get an average score of 4.5 with a somewhat balanced and balanced scale. The selling price which has been calculated using the conventional method is IDR 217,000 for 500 grams.

Item Type: Thesis (Diploma)
Additional Information: 1). Dr. Nur Riska, S.Pd., M.Si.
Subjects: Tata Rias > Tata Boga
Divisions: FT > D III Tata Boga
Depositing User: Users 13890 not found.
Date Deposited: 08 Mar 2022 11:09
Last Modified: 08 Mar 2022 11:13
URI: http://repository.unj.ac.id/id/eprint/23871

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