Inovasi Produk Hakau Isi Ikan Patin Dengan Penambahan Jamur Shiitake (Lentinula Edodes)

XARIS YESI RAHMAWATI PANDIANGAN, . (2026) Inovasi Produk Hakau Isi Ikan Patin Dengan Penambahan Jamur Shiitake (Lentinula Edodes). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis mutu sensori inovasi produk hakau isi ikan patin dengan penambahan jamur Shiitake. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan Universitas Negeri Jakarta. Penelitian ini menggunakan metode Quantitative Descriptive Analysis (QDA). Penilaian dilakukan berdasarkan beberapa aspek sensori seperti penampilan, kenampakan isi, aroma, rasa, tekstur, dan tingkat kepadatan. Uji validasi dilakukan oleh panelis ahli yang terdiri dari 5 dosen ahli Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan dan 5 Praktisi industri kuliner. Hasil penelitian perlakuan 20% memberikan nilai rata-rata pada aspek kenampakan isian dilihat dari luar kulit tidak terdapat efek perubahan kenampakan, Hasil uji mutu sensoris pada aspek warna isian (3,7), Hasil uji mutu sensoris pada aspek aroma ikan patin (3,7), aspek aroma bumbu (4), aspek aroma jamur shiitake (3,2), rasa isian ikan patin (3,9), aspek isian bumbu (3,9), rasa isian jamur shiitake (3,5), tekstur isian (3,6) dan tingkat kepadatan (3,6). Berdasarkan hasil tersebut, dapat disimpulkan bahwa penambahan jamur shiitake persentase 20% dari total bahan utama menjadi hasil terbaik dari tiga perlakuan penambahan 20%, 30%, dan 40%. jamur shiitake dari total bahan utama ikan patin. ***** This study aims to analyze the sensory quality of an innovative product, hakau filled with catfish (Pangasius) and the addition of shiitake mushrooms. The research was conducted at the Food Processing Laboratory, Culinary Arts and Food Service Management Study Program, Universitas Negeri Jakarta. This study employed the Quantitative Descriptive Analysis (QDA) method. Assessment was carried out based on several sensory aspects, including appearance, filling appearance, aroma, taste, texture, and density level. Validation tests were conducted by expert panelists consisting of 5 expert lecturers from the Culinary Arts and Food Service Management Study Program and 5 culinary industry practitioners. The results showed that the 20% treatment produced an average score for the filling appearance aspect, viewed from outside the skin, with no significant effect observed. The sensory quality test results showed the following average scores: filling color (3.7), catfish aroma (3.7), seasoning aroma (4), shiitake mushroom aroma (3.2), catfish filling taste (3.9), seasoning filling taste (3.9), shiitake mushroom filling taste (3.5), filling texture (3.6), and density level (3.6). Based on these results, it can be concluded that the addition of shiitake mushrooms at a percentage of 20% of the total main ingredient produced the best results among the three treatments of 20%, 30%, and 40% shiitake mushroom addition relative to the total main ingredient of patin.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Ridawati, M. Si; 2). Dr. Ir. Alsuhendra, M. Si.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Xaris Yesi Rahmawati Pandiangan .
Date Deposited:	11 Aug 2026 08:13
Last Modified:	11 Aug 2026 08:13
URI:	http://repository.unj.ac.id/id/eprint/69676

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