MODIFIKASI BITTERBALLEN AYAM SUWIR BALI MOZZARELLA

INAS KAMILA, . (2022) MODIFIKASI BITTERBALLEN AYAM SUWIR BALI MOZZARELLA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini bertujuan untuk mendapatkan formula modifikasi bitterballen ayam suwir Bali mozzarella. Metode uji coba yang digunakan adalah metode eksperimen. Uji coba dilakukan di laboratorium pengolahan makanan, Program Studi Tata Boga, Fakultas Tenik Universitas Negeri Jakarta. Tahapan awal dilakukan uji coba formula standar dan dilanjutkan dengan formula modifikasi. Formula uji coba terbaik divalidasi oleh 2 orang Dosen Ahli, yang menyatakan produk sudah sesuai dengan hasil penilaian yaitu pada aspek warna dengan nilai rata-rata 4, dengan kategori coklelat kekuningan. Aspek aroma susu dengan nilai rata-rata adalah 4,5 dengan kategori antara sangat beraroma susu dan beraroma susu. Aspek aroma ayam suwir Bali dengan nilai rata-rata adalah 3,5 berada pada kategori beraroma ayam suwir Bali dan agak beraroma ayam suwir Bali. Aspek rasa gurih dengan nilai rata-rata 3 adalah cukup gurih. Aspek rasa creamy dengan nilai rata-rata 5 dan masuk pada kategori creamy. Aspek rasa keseluruhan dengan nilai rata-rata 4, masuk dalam kategori kulit dan isian sesuai menghasilkan rasa yang enak. Aspek tekstur dalam dengan nilai rata-rata 5 masuk kedalam kategori lembut. Aspek tekstur luar dengan nilai rata-rata 4,5, dengan kategori sangat renyah dan renyah, dan aspek bentuk dengan nilai rata-rata 3 dengan kategori agak menarik. Berdasarkan hasil perhitungan harga jual produk menggunakan metode konvensional dengan kenaikan 50% diperoleh harga jual sebesar Rp. 15.500/ pax bitterballen ayam mozzarella. ***** This final project aims to obtain a modified formula for bitterballen chicken shredded Bali mozzarella. The trial method used is the experimental method. The trial was conducted in the food processing laboratory, Catering Study Program, Faculty of Engineering, State University of Jakarta. The initial stage is testing the standard formula and continuing with the modified formula. The best trial formula was validated by 2 Expert Lecturers, who stated that the product was in accordance with the assessment results, namely in the color aspect with an average value of 4, with the category of yellowish brown. The milk aroma aspect with an average value is 4.5 with a category between very milky and milky flavored. The aroma aspect of Balinese shredded chicken with an average value of 3.5 is in the category of Balinese shredded chicken flavored and slightly Balinese shredded chicken flavored. The savory taste aspect with an average value of 3 is quite savory. Aspects of creamy taste with an average value of 5 and included in the creamy category. Overall taste aspect with an average value of 4, included in the category of skin and stuffing according to produce a good taste. The deep texture aspect with an average value of 5 is included in the soft category. The outer texture aspect has an average value of 4.5, with a very crunchy and crunchy category, and the shape aspect with an average value of 3 with a rather interesting category. Based on the calculation of the selling price of the product using the conventional method with an increase of 50%, the selling price of Rp. 15.500/pax bitterballen mozzarella chicken.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc. ;
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15615 not found.
Date Deposited:	02 Sep 2022 02:43
Last Modified:	02 Sep 2022 02:43
URI:	http://repository.unj.ac.id/id/eprint/33941

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