STANDARDISASI RAJUNGAN KENARI DARI PROVINSI MALUKU UTARA

RISYA RAMADHEENA FATIN, . (2021) STANDARDISASI RAJUNGAN KENARI DARI PROVINSI MALUKU UTARA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Penulisan Tugas Akhir ini bertujuan untuk membuat resep standar terbaik dari Rajungan Kenari yang merupakan makanan Indonesia tepatnya dari Provinsi Maluku Utara. Metode yang digunakan dalam penulisan Tugas Akhir ini adalah metode eksperimen, yaitu dengan melakukan uji coba sebanyak 5 kali sampai menghasilkan resep terbaik. Resep-resep tersebut dikumpulkan dari berbagai sumber kemudian ditriangulasi dan dipilih berdasarkan analisis. Proses uji coba dilakukan pada tanggal 2 Juni 2021 – 24 Juni 2021 yang bertempat di Jln. Kimia Farma kavling P&K V, Ciledug, Tangerang dan Laboratorium Pengolahan Program Studi Tata Boga, Lantai 2 Gedung H, Fakultas Teknik, Universitas Negeri Jakarta. Penilaian uji kualitas Rajungan Kenari dilakukan oleh dua panelis ahli dengan 9 aspek diantaranya aspek warna, kegurihan bumbu, kepedasan bumbu, rasa daging rajungan, aroma bumbu, tekstur daging rajungan, konsistensi bumbu dan cairan, serta komposisi rajungan dan bumbu. Hasil rata-rata jumlah dari uji kualitas oleh dua panelis ahli tersebut yaitu: Aspek warna (3,5), kegurihan bumbu (4), kepedasan bumbu (4), rasa daging rajungan (4,5), aroma bumbu (5), aroma rajungan (4,5), tekstur daging rajungan (5), konsistensi bumbu dan cairan (4), dan komposisi rajungan dan bumbu (4,5). Berdasarkan hasil uji validasi, dapat disimpulkan bahwa resep belum terstandardisasi karena penilaian pada beberapa aspek belum sempurna. Harga jual untuk satu porsi rajungan kenari adalah Rp91.500. *ABSTRACT* The final writing project aims to make the best-standard recipe of Rajungan Kenari which kind of Indonesian Food, precisely from North Maluku Province. The final writing project used an experimental method, specifically by doing 5 trials to get the best recipe. The recipes collected from various sources, then those recipes being triangulated and chosen by analyzed. The trials began on 2 June 2021 – 21 June 2021 at Kimia Farma St. Kavling P&K V, Ciledug and Laboratorium of Culinary Art Department, H Building, Faculty of Engineering, Jakarta State Univeristy. The quality assessment test was carried out by 2 expert panelists with 9 aspects, including: the dish color, the savory taste, the spicy taste, the crab’s meat taste, the spices smell, the crab’s smell, the crab’s texture, the consistency between spices and liquid, and the composition between crab and spices. The total average of the quality assessment test by two expert panelists are: Color aspect (3,5), savory taste (4), spicy taste (4), The crabmeat taste (4,5), The smell of the spices (5), the smell of the crab (4,5), the crab texture (5), the consistency between spices and liquid (4), the composition between crab and spices (4,5). Based on quality assessment test, it can be concluded that the recipe is unstandardized because the score of few aspects aren’t perfect. The price of the Rajungan Kenari for one portion is 91.5000IDR

Item Type:	Thesis (Diploma)
Additional Information:	Yeni Yulianti, M.Pd.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 12290 not found.
Date Deposited:	02 Sep 2021 02:16
Last Modified:	02 Sep 2021 02:16
URI:	http://repository.unj.ac.id/id/eprint/19043

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