STANDARDISASI IKAN WOKU BELANGA DARI PROVINSI SULAWESI UTARA

ATIKA MAYISTI JASMAN, . (2022) STANDARDISASI IKAN WOKU BELANGA DARI PROVINSI SULAWESI UTARA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penulisan Tugas Akhir ini bertujuan untuk mendapatkan standardisasi formula dan langkah pembuatan terbaik Ikan Woku Belanga. Sumber data diperoleh dengan teknik pengumpulan data kualitatif yaitu diperoleh berdasarkan hasil triangulasi resep dari lima sumber yang berasal dari beberapa referensi. Berdasarkan hasil pengumpulan data tersebut, diperoleh resep Ikan Woku Belanga meliputi bahan yang digunakan, jumlah bahan, cara membuat, kualitas Ikan Woku Belanga. Dari resep Ikan Woku Belanga inilah yang dijadikan resep yang telah dikonversikan untuk proses standardisasi. Proses standardisasi formula terbaik Ikan Woku Belanga dilakukan dengan metode uji coba sebanyak tiga kali dengan melibatkan dosen pembimbing dan dua dosen validator. Terdapat beberapa aspek penilaian dalam uji organoleptik sehingga mendapatkan kualitas Ikan Woku Belanga yang baik dengan aspek kualitas yang meliputi, aspek rasa, aspek warna, aspek aroma dan aspek konsistensi. Hasil uji kualitas oleh 2 panelis ahli yaitu pada aspek rasa pedas dan gurih dua panelis menyatakan pedas dan agak gurih, pada aspek rasa asin dua panelis ahli menyatakan tidak asin, Pada aspek warna satu orang panelis menyatakan berwarna kuning dan satu orang panelis menyatakan berwarna kuning kemerahan. Pada aspek aroma ikan satu orang panelis menyatakan beraroma agak amis dan satu orang panelis menyatakan beraroma tidak amis. Pada aspek konsistensi satu panelis ahli menyatakan tidak kental dan satu panelis ahli menyatakan agak kental. Hasil rata-rata rekapitulasi nilai keseluruhan aspek validasi pada hidangan Ikan Woku Belanga yang telah distandardisasi ini adalah 3,86. Berdasarkan hasil perhitungan analisis biaya menggunakan metode konvensional dengan kenaikan sebesar 75% diperoleh harga jual Rp50.000/porsi. Kata kunci : Ikan Woku Belanga, Standardisasi, Uji Organoleptik ******** The purpose of writing this final project is to obtain standardization of the formula and the best manufacturing steps for Woku Belanga Fish. Sources of data obtained by qualitative data collection techniques that are obtained based on the results of triangulation of recipes from five sources originating from several references. Based on the results of the data collection, the Woku Belanga Fish recipe was obtained including the ingredients used, the number of ingredients, how to make it, and the quality of Woku Belanga Fish. From this Woku Belanga fish recipe, this recipe has been converted for the standardization process. The standardization process of the best Woku Belanga fish formula was carried out by the trial method three times, involving a supervisor and two validator lecturers. There are several aspects of the assessment in the organoleptic test so as to get a good quality Woku Belanga Fish with quality aspects which include, taste aspects, color aspects, aroma aspects and consistency aspects. The results of the quality test by 2 expert panelists, namely on the spicy and savory taste aspects, two panelists stated that it was spicy and slightly savory, on the salty aspect two expert panelists stated that it was not salty. On the color aspect, one panelist stated that it was yellow and one panelist stated that it was reddish yellow. In the aspect of fish aroma, one panelist stated that it smelled slightly fishy and one panelist stated that it smelled not fishy. In the aspect of consistency, one expert panelist stated that it was not thick and one expert panelist stated that it was rather thick. The average result of the recapitulation of the overall value of the validation aspect on this standardized Woku Belanga dish is 3.86. Based on the results of the calculation of the cost analysis using the conventional method with an increase of 75%, the selling price is Rp. 50,000/portion. Keywords: Woku Belanga Fish, Standardization, Organoleptic Test

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 13916 not found.
Date Deposited:	18 Mar 2022 03:56
Last Modified:	18 Mar 2022 03:56
URI:	http://repository.unj.ac.id/id/eprint/24776

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