STANDARDISASI KONRO BAKAR KAREBOSI DARI PROVINSI SULAWESI SELATAN

ANNISA ALFIAH SALSABILA, . (2021) STANDARDISASI KONRO BAKAR KAREBOSI DARI PROVINSI SULAWESI SELATAN. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Penelitian ini di latar belakangi karena belum adanya formula standardisasi resep konro bakar karebosi. Uji coba untuk menemukan standardisasi formula resep konro bakar karebosi dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata Boga, Universitas Negeri Jakarta. Formula standar yang digunakan dalam pembuatan konro bakar karebosi dalam tugas akhir ini merupakan hasil trianggulasi dari 5 sumber yaitu buku resep dan narasumber. Bahan yang digunakan adalah Iga Sapi, bumbu dasar kuning yang ditambah dengan kluwek dan rempah khas. Metode pengolahan dalam pembuatan konro bakar karebosi yaitu dengan cara iga sapi di rebus dengan bumbu yang sudah di tumis selama 1 jam hingga daging pada iga menjadi empuk lalu dibakar selama 5 menit hingga iga sapi menjadi berwarna coklat kehitaman. Hasil uji validasi oleh 2 penelis ahli yang didapat pada hidangan konro bakar adalah : aspek warna pada iga 50% coklat kehitaman dan 50% cukup hitam, pada aspek rasa pada iga 100% agak gurih dan bumbu meresap, sedangkan pada aspek rasa bumbu kacang 100% pedas, pada aspek aroma 50% agak beraroma khas konro bakar dan 50% beraroma khas konro bakar, sedangkan pada aspek aroma bumbu kacang 50% aroma kacang sangat tidak langu dan 50% aroma kacang langu, pada aspek tekstur iga 100% agak empuk, pada aspek kandungan minyak pada sambal kacang 50% tidak berminyak dan 50% agak berminyak, pada aspek konsistensi sambal kacang 50% kental. Hasil rata-rata rekapitulasi nilai keseluruhan aspek validasi pada hidangan konro bakar yang sudah distandarisasi adalah 3,6. Sedangkan berdasarkan perhitungan menggunakan perhitungan Konvensional dapat disimpulkan bahwa, diperoleh harga food cost Rp 52.000, diharapkan kenaikan 55% sehingga menghasilkan harga jual Rp 96.000 per porsi/resep, dengan laba kotor sebanyak Rp 44.000 dan laba bersih Rp 26.400. Kata kunci : Konro Bakar, Standarisasi, Iga Bakar, Karebosi, Sulawesi Selatan. ABSTRACT This study the backround due to the absence of standardization Grilled Conro Karebosi recipe. The trial was conducted at the Food Processing Laboratory, Tata Boga Program Study, State University of Jakarta. The standard formula used in making grilled conro karebosi in this final project is the result of triangulation from 5 sources, namely recipe books and resource persons. The ingredients used are beef ribs, a yellow base seasoning added with kluwek and special spices. The processing method in making karebosi grilled konro is by boiling beef ribs with spices that have been stir-fried for 1 hour until the meat on the ribs becomes tender and then burned for 5 minutes until the beef ribs turn blackish brown. The results of the validation test by 2 expert researchers obtained on the grilled konro dish are: the color aspect of the ribs is 50% dark brown and 50% is quite black, the taste aspect of the 100% ribs is slightly savory and the seasoning permeates, while in the aspect of the peanut seasoning it is 100% spicy, in the aspect of the aroma 50% slightly smells typical of roasted konro and 50% has a distinctive aroma of roasted konro, while in the aspect of the aroma of peanut sauce 50% the aroma of peanuts is not very unpleasant and 50% the aroma of peanuts is unpleasant, in the aspect of the texture of the ribs 100% is a bit soft, Aspects of the oil content in the peanut sauce 50% is not oily and 50% is slightly oily, in the consistency aspect, the peanut sauce is 50% thick. The average result of the recapitulation of the overall value of the validation aspect on the standardized grilled konro dish is 3.6. Meanwhile, based on calculations using conventional calculations, it can be concluded that, obtained a food cost price of Rp 52,000, it is expected that a 55% increase will result in a selling price of Rp 96,000 per serving/recipe, with a gross profit of Rp 44,000 and a net profit of Rp 26,400. Keywords : Grilled Conro, Standardization,Grilled Ribs, Karebosi, South Sulawesi.

Item Type:	Thesis (Diploma)
Additional Information:	1) Dra. Mutiara Dahlia, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11800 not found.
Date Deposited:	31 Aug 2021 01:12
Last Modified:	31 Aug 2021 01:12
URI:	http://repository.unj.ac.id/id/eprint/18674

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