MODIFIKASI ROTI JALA AYAM GURIH DENGAN TEPUNG UBI UNGU

NENDEN NUR AFIFAH KUSUMAPUTRI, . (2022) MODIFIKASI ROTI JALA AYAM GURIH DENGAN TEPUNG UBI UNGU. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini susun dengan tujuan untuk mendapatkan formula modifikasi terbaik Roti Jala Ayam Gurih Dengan Tepung Ubi Ungu. Upaya dalam mendapatkan formula modifikasi terbaik dilakukan uji coba produk sebanyak lima kali dimana disetiap uji coba tersebut melibatkan dosen pembimbing. Setelah produk disetujui oleh dosen pembimbing, dilakukan uji validasi kepada panelis atau dosen ahli untuk mendapatkan bukti bahwa produk tersebut layak. Penilaian pada formula modifikasi produk ini meliputi 9 aspek, yaitu: aspek rasa, aspek warna, aspek tekstur, aspek bentuk pola, aspek aroma, aspek volume isian, aspek rasa saus asam manis, aspek konsistensi saus asam manis, dan aspek warna saus asam manis. Hasil uji validasi yang dilakukan kepada dua panelis atau dosen ahli menyatakan: aspek rasa mendapat nilai rata-rata 5 untuk rasa gurih, aspek warna dengan nilai rata-rata 4,5 untuk warna ungu kecoklatan cenderung coklat muda, aspek aroma mendapat nilai rata-rata 5 untuk tidak memiliki aroma tepung ubi ungu, aspek tekstur mendapat nilai rata-rata 4,5 untuk tekstur sangat kenyal cenderung kenyal, aspek bentuk pola mendapat nilai rata-rata 4 untuk bentuk pola cukup berjala cenderung sangat berjala, aspek volume isian mendapat nilai rata-rata 4 untuk volume sangat berisi, aspek rasa saus dengan nilai rata-rata 4,5 untuk rasa cukup asam dan manis cenderung asam dan manis, aspek konsistensi saus mendapat nilai 5 untuk konsistensi kental, dan aspek warna saus mendapatkan nilai rata-rata 4,5 untuk warna cukup merah cenderung merah. Produk Roti Jala Ayam Gurih dapa dijual dengan harga Rp 14.500 per porsi, dengan isi 2 buah roti jala ayam gurih dan 1 cup saus asam manis. ***** This final project was compiled to get the best-modified formula for Savory Chicken Nettle Bread With Purple Sweet Potato Flour. Efforts to obtain the best-modified formula were tested five times, where each trial involved a supervisor. After the product is approved by the supervisor, a validation test is carried out by panelists or expert lecturers to obtain evidence that the product is feasible. The assessment of this product modification formula includes 9 aspects, namely: taste aspect, color aspect, texture aspect, pattern form aspect, scent aspect, stuffing volume aspect, sweet and sour sauce taste aspect, sweet and sour sauce consistency aspect, and sweet and sour sauce color aspect. The results of the validation test conducted on two panelists or expert lecturers stated that the taste aspect got an average value of 5 for savory taste, the color aspect with an average value of 4.5 for brownish purple color tends to be light brown, the scent aspect got an average value of 5 for not having the scent of purple sweet potato flour, the texture aspect got an average value of 4.5 for a very chewy texture that tends to be chewy, the shape aspect of the pattern got an average value of 4 for a fairly mesh pattern that tends to be very messy, the volume aspect of stuffing got an average score of 4 for very full volume, the taste aspect of the sauce with an average value of 4.5 for moderately sour and sweet tastes tending to be sour and sweet, the consistency aspect of the sauce scored 5 for thick consistency, and the color aspect sauces get an average value of 4.5 for the color is quite red, tends to be red. The Savory Chicken Nettle bread product can be sold at IDR 14.500 per serving, with 2 pieces of savory chicken net bread and 1 cup of sweet and sour sauce.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Rina Febriana, M.Pd.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15501 not found.
Date Deposited:	30 Aug 2022 06:54
Last Modified:	30 Aug 2022 06:54
URI:	http://repository.unj.ac.id/id/eprint/33803

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