STANDARDISASI ARSIK DARI PROVINSI SUMATERA UTARA

FARAH SYAKIRA CHAIRANI, . (2022) STANDARDISASI ARSIK DARI PROVINSI SUMATERA UTARA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Penulisan ini bertujuan untuk mengetahui informasi dan formula terbaik untuk standar resep arsik dari Provinsi Sumatera Utara. Metode penulisan yang digunakan adalah metode deskriptif kualitatif dengan teknik pengumpulan data dari buku, jurnal, dan narasumber dan dari hasil pengumpulan data tersebut dilakukan triangulasi. Berdasarkan data yang sudah dikumpulkan yaitu terdapat resep arsik ikan mas meliputi bahan utama,bumbu dasar,bumbu ciri khas,bumbu cairan serta alat proses pembuatan dan alat penyajian. Dilakukan dua kali uji coba dengan melibatkan dosen pembimbing dan dua dosen validator untuk mendapatkan formula terbaik dari arsik ikan mas. Uji validasi penilaian standardisasi resep arsik dibagi menjadi 4 aspek yaitu aspek rasa, aspek aroma, aspek tekstur, aspek tingkat kematangan dan aspek komposisi bahan. Hasil uji validasi pada aspek rasa gurih mendapatkan nilai rata-rata 4,5 pada kategori gurih,ada aspek rasa pedas mendapatkan nilai rata-rata 3,5 yang berada pada kategori mendekati pedas, pada aspek rasa asam mendapatkan nilai rata-rata 4 yang berada pada kategori asam, pada aspek aroma arsik mendapatkan nilai ratarata 3,5 yang berada pada kategori mendekati aroma arsik, pada aspek tekstur ikan mas mendapatkan nilai rata-rata 4 yang berada pada kategori lembut.Serta menetapkan harga jual satu porsi ikan arsik berukuran berat 500gr seharga Rp 90.000,00 Kata kunci : Arsik, Sumatera Utara, Standardisasi Resep, Uji Validasi ******** ABSTRACT This research aimed to know the information and the best formula for the standard recipe of arsik from North Sumatra. The research method used is descriptive qualitative method with data collection techniques from books, journals, informants and from the results of data collection triangulation was carried out. Based on the data that has been collected, there are recipes for arsik, including the main ingredients, basic seasoning, special spice, liquid seasonings as well as the tools for making and serving the arsik. There were two trials involving, a supervisor and two validator lecturers to get the best formula for arsik. The validity test of the standardization of arsik recipes was divided into four aspects, which are; taste aspects, aroma aspects, texture aspects, aspects of doneness level and aspects of ingredient composition. The results of the validity test on the savoury taste aspect got an average value of 4.5 in the savoury category, there was the spicy taste aspect got an average value of 3.5 which was in the near spicy category, for the sour taste aspect it got an average value of 4 which was in the sour category. For the aspect of aroma, an average value of 3.5 was in the category close to the aroma of arsik, for the texture aspect of the arsik, it gets an average value of 4 which is in the soft category. And set the selling price of one serving 500gr of goldfish arsik , which is Rp. 90.000,00 Key Word : Arsik, North Sumatra, Recipe Standardization,Validity Test

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 14011 not found.
Date Deposited:	16 Mar 2022 09:47
Last Modified:	18 Jan 2024 00:55
URI:	http://repository.unj.ac.id/id/eprint/24541

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