STANDARDISASI KRENGSENGAN DARI PROVINSI JAWA TIMUR

NENDEN KHOIRUNISA, . (2021) STANDARDISASI KRENGSENGAN DARI PROVINSI JAWA TIMUR. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Dalam tugas akhir ini bertujuan untuk mendapatkan standardisasi resep hidangan krengsengan dan juga menjelaskan krengsengan ialah makanan yang terbuat dari daging kambing serupa dengan semur namun memiliki rasa yang berbeda karena tambahan bumbu petis udang di dalamnya. Krengsengan berasal dari jawa timur oleh karena itu pada hidangan krengsengan menggunakan petis yang di mana banyak digunakan dan menjadi ciri khas makanan jawa timur. Standardisasi dilakukan dengan metode eksperimen dengan teknik uji coba yang dilakukan beberapa kali hingga menemukan standardisasi resep yang sempurna, uji coba dilakukan sebanyak 4 kali yang melibatkan satu dosen pembimbing dan dua dosen validator atau dosen ahli. Uji coba dilalukan di lab pengolahan prodi tata boga gedung H Universitas Negeri Jakarta, terdapat 6 perlakuan pada produk ini yang meliputi: aspek rasa, aspek warna, aspek aroma, aspek konsistensi cairan, aspek konsistenisi cairan dan bumbu, dan aspek tekstur daging. Pada aspek rasa mendapatkan nilai 4,5 yang berada pada kategori gurih & terasa petis udang mendekati sangat gurih & sangat terasa petis udang, aspek wana mendapatkan nilai 4,5 yang berada pada kategori coklelat mendekati cokelat tua, aspek aroma mendapatkan nilai 4 yang berada pada kategori agak eraroma petis udang, aspek tekstur daging mendapatkan nilai 4 yang berada pada kategori agak empuk, aspek konsistensi cairan mendapatkan nilai 5 yang berada pada kategori kental, dan aspek konsistensi bumbu dan cairan yang mendapatkan nilai 4,5 yang berada pada kategori seimbang mendekati sangat seimbang. Hasil keseluruhan menunjukkan bahwa kualitas krengsengan yang dinilai dengan 6 aspek penilaian mendapatkan nilai rata-rata 4,41. Perhitungan harga jual krengsengan yang dihitung dengan metode prima diperoleh harga jual sebesar Rp.45.000,-/porsi. Kata kunci: Standardisasi, Resep, Krengsengan, Jawa Timur *ABSTRACT* This final project aims to standardize the recipe for krengsengan dishes and also explain that krengsengan is a food made from goat meat similar to stews but has a different taste because of the addition of shrimp paste in it. Krengsengan comes from East Java, therefore, in Krengsengan dishes, use petis which is widely used and is a characteristic of East Javanese food. Standardization was carried out by experimental methods with trial techniques carried out several times to find the perfect standardization of recipes, trials were carried out 4 times involving one supervisor and two validator lecturers or expert lecturers. The trial was carried out in the processing laboratory of the culinary program building H, State University of Jakarta, there were 6 treatments on this product which included: aspects of taste, aspects of color, aspects of aroma, aspects of liquid consistency, aspects of consistency of liquids and seasonings, and aspects of meat texture. In the taste aspect, it gets a value of 4.5 which is in the savory category & tastes close to very savory shrimp paste & feels very spicy shrimp paste, the color aspect gets a value of 4.5 which is in the chocolate category close to dark brown, the aroma aspect gets a value of 4 which is in the the slightly aromatic category of shrimp paste, the texture aspect of the meat gets a value of 4 which is in the slightly tender category, the consistency aspect of the liquid gets a value of 5 which is in the thick category, and the aspect of the consistency of spices and liquids which gets a value of 4.5 which is in the balanced category close to very balanced. The overall results show that the quality of the krengsengan which is assessed with 6 aspects of the assessment gets an average value of 4.41. Calculation of the selling price of krengsengan which is calculated using the prime method, obtained a selling price of Rp. 45,000, -/portion. Keywords: Krengsengan, Recipe, Standardization, East Java

Item Type:	Thesis (Diploma)
Additional Information:	Nur Riska, S.Pd, M.Si
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 12384 not found.
Date Deposited:	02 Sep 2021 21:06
Last Modified:	02 Sep 2021 21:06
URI:	http://repository.unj.ac.id/id/eprint/19282

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