MODIFIKASI I FU MIE SARI WORTEL

ARGA DISTIRA INDY, . (2022) MODIFIKASI I FU MIE SARI WORTEL. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Dalam pembuatan tugas akhir ini dilatar belakangi oleh banyaknya penikmat mie di Indonesia. Tujuan dalam penulisan tugas akhir ini adalah untk mendapatkan formula terbaik dari i fu mie sari wortel, i fu mie ini dilakukan dengan metode uji coba sebanyak 3 kali. Dalam penelitian ini melakukan metode subtitusi bahan dari air yang diganti dengan sari wortel dengan penambahan sebanyak 15% dalam hitungan konvensional. Hasil dari uji aspek rasa dengan nilai validasi yang di lakukan menujukan nilai 4,5 dengan presentase 100% antara dari kurang gurih mendekati gurih, aspek warna dari hasil uji coba validasi ditentukan warna dari i fu mie sari wortel mendapatkan nilai 5 dengan presentase 100% berwarna oranye, aspek tekstur dari hasil uji coba validasi ditentukan dengan nilai 4 dengan presentase 100% antara kurang garing ke garing, dan aspek aroma dari hasil uji coba validasi ditentukan dengan nilai 4,5 dengan presentase 100% antara aroma wortel agak kuat ke aroma wortel kuat. Dengan perhitungan harga jual yang menggunakan metode konvensional sebesar Rp 18.000 dengan kenaikan sebanyak 50%. * In making this final project the background of the many noodle lovers in Indonesia. The purpose of writing this final project is to get the best formula from carrot juice i fu noodles, this i fu mie method was carried out 3 times. In this study, the method of substitution of materials from water is replaced with carrot juice with the addition of 15% in conventional calculations. The results of the taste aspect test with the validation value carried out showed a value of 4.5 with a percentage of 100% ranging from less savory to close to savory, the color aspect of the validation test results was determined by the color of i fu noodles with carrot juice getting a value of 5 with a percentage of 100% colored orange, the texture aspect of the validation test results is determined by a value of 4 with a percentage of 100% between less crunchy to crunchy, and the aroma aspect of the validation test results is determined by a value of 4.5 with a 100% percentage between slightly strong carrot aroma to strong carrot aroma. . By calculating the selling price using the conventional method of Rp. 18,000 with an increase of 50%.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Rina Febriana, M.Pd
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15825 not found.
Date Deposited:	04 Sep 2022 06:31
Last Modified:	04 Sep 2022 06:31
URI:	http://repository.unj.ac.id/id/eprint/34465

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