MODIFIKASI PANCAKE PISANG IJO

DEWI KURNIASARI, . (2022) MODIFIKASI PANCAKE PISANG IJO. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini bertujuan untuk memperoleh formula produk terbaik. Uji coba formula pancake pisang ijo dilakukan di Laboratorium Pengolahan Makanan di gedung H, lantai 2, Program Studi D3 Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta pada 30 juni hingga 5 juli 2022. Uji coba dilakukan dengan mengubah bentuk, kulit dan, isi dari es pisang ijo. Produk modifikasi dengan formula terbaik di uji oleh dua dosen ahli validator untuk menilai organoleptik dari produk pancake pisang ijo. Aspek rasa kulit pancake mendapatkan nilai rata-rata 4 yaitu gurih; pada rasa puree pisang ambon mendapatkan nilai rata-rata 4 yaitu manis; pada rasa whip cream gurih mendapatkan nilai rata-rata 4 gurih. Aspek warna kulit pancake mendapatkan nilai rata-rata 4 yaitu hijau muda; pada warna puree pisang ambon mendapatkan nilai rata-rata 5 yaitu cokelat; pada warna whip cream gurih mendapatkan nilai rata-rata 4 yaitu putih krem. Aspek aroma kulit pancake mendapatkan nilai rata-rata 3,5 yaitu mendekati aroma pandan; pada aroma puree pisang ambon mendapatkan nilai rata-rata 4 yaitu beraroma pisang; pada aroma whip cream gurih mendapatkan nilai rata-rata 3,5 yaitu mendekati aroma santan. Aspek tekstur kulit pancake mendapatkan nilai rata-rata 4 yaitu lembut; pada tekstur puree pisang ambon mendapatkan nilai rata-rata 3 yaitu agak kental; pada tekstur whip cream gurih mendapatkan nilai rata-rata 3 yaitu agak kental. Aspek bentuk pancake pisang ijo mendapatkan nilai rata-rata 2,5 yaitu mendekati bentuk agak menarik. Untuk harga jual ditetapkan dengan kenaikan sebesar 50% sehingga harga jual pancake pisang ijo ditetapkan sebesar Rp. 23.300 per box dengan isi sebanyak 4 buah. **** This final project aims to obtain the best product formula. The experiment of the pancake pisang ijo formula was carried out at the Food Processing Laboratory in building H, 2nd floor, Culinary, Faculty of Engineering, State University of Jakarta on 30 June to 5 July 2022. The experiment was carried out by changing the shape, skin and contents of the es pisang ijo. The modified product with the best formula was tested by two expert lecturers to assess the organoleptic. The taste aspect of pancake skin got an average score of 4, savory; on the puree taste of banana, the average value is 4, sweet; the savory whip cream taste gets an average value of 4 savory. The pancake skin color aspect got an average value of 4, light green; the color of the Ambon banana puree got an average value of 5, brown; the savory whip cream color gets an average value of 4, which is creamy white. Aspects of the aroma of pancake skin get an average value of 3.5, which is close to the aroma of pandan; on the aroma of puree banana Ambon get an average value of 4 that is banana-scented; the savory whip cream aroma gets an average value of 3.5, which is close to the aroma of coconut milk. Aspects of pancake skin texture get an average value of 4 which is soft; on the banana puree texture, the average value is 3, which is a bit thick; the savory whip cream texture gets an average value of 3 which is a bit thick. Aspects of the shape of the pancake pisang ijo get an average value of 2.5, which is close to a rather interesting shape. The selling price is set with an increase of 50% so that the selling price of pancake pisang ijo is set at Rp. 23.300 per box with contents of 4 pieces.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Rusilanti, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15549 not found.
Date Deposited:	31 Aug 2022 06:18
Last Modified:	31 Aug 2022 06:18
URI:	http://repository.unj.ac.id/id/eprint/33787

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