STANDARDISASI EMPAL GENTONG DARI CIREBON - JAWA BARAT

TRIANDI ABDULLAH MAJID, . (2021) STANDARDISASI EMPAL GENTONG DARI CIREBON - JAWA BARAT. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Penulisan tugas akhir ini bertujuan untuk mendapatkan standardisasi resep hidangan empal gentong khas Cirebon. Uji coba dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata Boga Fakultas Teknik, Universitas Negeri Jakarta. Standardisasi yang dilakukan melalui proses triangulasi resep, dilakukan uji coba selama 4 kali mengacu pada aspek-aspek penilaian kualitas seperti, warna, aroma, rasa, dan tekstur. Didapatkan hasil dari validasi hidangan empal gentong oleh 2 Dosen panelis ahli yang dimana hasilnya adalah, untuk aspek warna mendapatkan nilai rerata 3.5 yaitu diantara kuning kecoklatan sampai kuning pekat, aspek rasa (umami) mendapatkan nilai rerata 4.5 yaitu diantara gurih sampai sangat guruh, aspek aroma mendapatkan nilai rerata 5 yaitu beraroma bumbu, aspek aroma bumbu mendapatkan nilai rerata 4.5 yaiutu diantara bumbu beraroma tidak langu sampai bumbu beraroma matang dan wangi, aspek tekstur daging mendapat nilai rerata 4.5 yaitu diantara empuk sampai sangat empuk, aspek komposisi isi dan kuah mendapat nilai rerata 4 yaitu seimbang, dan aspek konsistensi cairan mendapat nilai rerata 5 yaitu agak kental. Nilai yang didapat dari seluruh aspek adalah 4.4 sehingga belum sesuai dengan nilai yang diharapkan yaitu 5. Berdasarkan hasil perhitungan harga jual produk menggunakan metode konvensional dengan kenaikan 55% diperoleh harga jual Rp 36.000/porsi empal gentong . Kata kunci : Empal gentong, Cirebon, Standardisasi ABSTRACT The purpose of writing this final project is to obtain standardization of the recipe for the typical Cirebon empal gentong dish. The trial was conducted at the Food Processing Laboratory of the Catering Study Program, Faculty of Engineering, State University of Jakarta. Standardization is carried out through a recipe triangulation process, tested for 4 times referring to aspects of quality assessment such as color, aroma, taste, and texture. The results obtained from the validation of the empal gentong dish by 2 expert panelist lecturers where the results are, for the color aspect, the average value is 3.5, which is between brownish yellow to dark yellow, the taste aspect (umami) is 4.5, which is between savory to very thundery, and the aroma aspect get an average value of 5, which is flavored with spices, the aspect of the aroma of spices gets an average value of 4.5, that is, between seasonings that are not unpleasantly scented until the spices are cooked and fragrant, the aspect of meat texture gets an average value of 4.5 which is between soft to very tender, aspects of the composition of the contents and gravy get an average value. 4, which is balanced, and the consistency aspect of the liquid gets an average value of 5, which is slightly thick. The value obtained from all aspects is 4.4 so it is not in accordance with the expected value, which is 5. Based on the calculation of the selling price of the product using the conventional method with an increase of 55%, the selling price is Rp. 36,000/portion of empal gentong. Key Word : Empal gentong, Cirebon, Standardization

Item Type:	Thesis (Diploma)
Additional Information:	Dra. Mariani, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 11899 not found.
Date Deposited:	03 Sep 2021 10:03
Last Modified:	03 Sep 2021 10:03
URI:	http://repository.unj.ac.id/id/eprint/19489

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