MODIFIKASI OLAHAN ES PODENG MENJADI DESSERT BOX

NURAINI SAFITRI, . (2022) MODIFIKASI OLAHAN ES PODENG MENJADI DESSERT BOX. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas Akhir ini dibuat dengan tujuan membuat formulasi terbaik dari Modifikasi Olahan Es Podeng Menjadi Dessert Box. Uji coba ini dilakukan di Laboratorium Pengolahan Makanan, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta yang dimulai pada bulan April 2022 hingga Juli 2022. Produk ini diberi nama Podeng Dessert Box yang didalamnya terdapat lapisan chocolate sponge cake, vla santan, sagu mutiara, ketan hitam, dan vanilla sponge cake dan sudah dilakukannya uji coba selama 2 kali. Uji validasi dilakukan oleh 2 panelis ahli yang terdiri dari 2 Dosen Program Studi Tata Boga. Hasil uji validasi Modifikasi Olahan Es Podeng menjadi Dessert Box menyatakan aspek warna pada chocolate sponge cake mendapat nilai rata – rata 5 dikategori warna coklat aspek warna pada vanilla sponge cake mendapat nilai rata – rata 5 dikategori warna kuning muda, aspek warna pada sagu mutiara mendapat nilai rata – rata 5 dikategori warna merah, aspek warna pada ketan hitam mendapat nilai rata – rata 4,5 dikategori hitam dan hitam keunguan, aspek rasa keseluruhan mendapat nilai rata – rata 5 dikategori manis, aspek rasa sponge cake mendapat nilai rata – rata 4,5 dikategori manis dan agak manis, aspek aroma mendapat nilai rata – rata 5 dikategori beraroma santan, aspek tekstur mendapat nilai rata – rata 4,5 dikategori lembut dan agak lembut. Produk Podeng Dessert Box mendapatkan hasil perhitungan harga jual dengan kenaikan 40% mendapatkan harga jual sebesar Rp. 19.000 per satu porsi. ***** This final project was made with the aim of making the best formulation of Modified Processed Ice Podeng into a Dessert Box. This trial was carried out at the Food Processing Laboratory, Catering Study Program, Faculty of Engineering, Jakarta State University which started from April 2022 to July 2022. This product was named Podeng Dessert Box which contained layers of chocolate sponge cake, coconut milk vla, sago pearls. , black sticky rice, and vanilla sponge cake and has been tested for 2 times. The validation test was carried out by 2 expert panelists consisting of 2 Lecturers of the Catering Study Program. The validation test results of Modification of Processed Podeng Ice into Dessert Box stated that the color aspect on chocolate sponge cake got an average value of 5 in the brown color category, the color aspect on vanilla sponge cake got an average value of 5 in the light yellow color category, the color aspect in pearl sago got a score of 5 an average of 5 in the red category, the color aspect of black sticky rice gets an average score of 4.5 in the black and purplish black categories, the overall taste aspect gets an average value of 5 in the sweet category, the sponge cake taste aspect gets an average value of 4, 5 in the sweet and slightly sweet category, the aroma aspect gets an average score of 5 in the coconut milk-scented category, the texture aspect gets an average score of 4.5 in the soft and somewhat soft category. Podeng Dessert Box products get the results of the calculation of the selling price with an increase of 40% getting a selling price of Rp. 19,000 per one serving

Item Type:	Thesis (Diploma)
Additional Information:	1). Dra. I Gusti Ayu Ngurah Singamurni, MM ;
Subjects:	Bahasa dan Kesusastraan > Bahasa Indonesia Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15700 not found.
Date Deposited:	06 Sep 2022 02:38
Last Modified:	18 Jan 2024 06:13
URI:	http://repository.unj.ac.id/id/eprint/34782

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