PANCAKE PUKIS BANYUMAS (SEBUAH SAJIAN A LA FUSION)

DZULFIQAR FAREZA, . (2022) PANCAKE PUKIS BANYUMAS (SEBUAH SAJIAN A LA FUSION). Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER...pdf Download (514kB)
	Text BAB 1.pdf Download (1MB)
	Text BAB 2.pdf Restricted to Registered users only Download (6MB) | Request a copy
	Text BAB 3.pdf Restricted to Registered users only Download (13MB) | Request a copy
	Text BAB 4.pdf Restricted to Registered users only Download (430kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (597kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (16MB) | Request a copy

Abstract

Tugas akhir ini dibuat dengan tujuan untuk mempelajari proses pengolahan dan penyajian pancake pukis Banyumas sebuah sajian a la fusion yang berkualitas. Uji coba ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan Maret 2022 hingga bulan Juli 2022. Produk adalah pancake pukis Banyumas diisi chicken salad dengan dressing thousand island dan termasuk pada kategori fusion food .Uji coba sembilan (9) kali, yaitu lima (5) kali uji coba formula standar dan empat (4) kali uji coba formula modifikasi hingga mendapat produk yang berkualitas. Validasi dilakukan oleh dua (2) validator dengan penilaian pada pancake yang meliputi aspek warna pancake pukis rata-rata 4 kuning kecoklatan (kategori baik); aspek rasa pancake pukis rata-rata 4,5 agak manis hingga manis (kategori baik hingga mendekati sangat baik); aspek aroma pancake pukis rata-rata 3,5 agak beraroma hingga beraroma (kategori cukup baik hingga mendekati baik); aspek umami pancake pukis rata-rata 4 gurih (kategori baik); aspek kelembutan pancake pukis rata-rata 5 lembut (kategori sangat baik); aspek kelembaban pancake pukis rata-rata 3 lembab (kategori cukup baik); aspek serat pancake pukis rata-rata 3,5 berserat hingga sangat berserat (kategori cukup baik hingga mendekati baik), pada chicken salad untuk aspek warna salad rata-rata 4 mayoritas hijau muda hingga hijau (kategori baik); aspek rasa grilled chicken rata-rata 4,5 agak asin hingga tidak asin (kategori baik); aspek aroma grilled chicken rata-rata 4 beraroma ayam panggang (kategori baik); aspek kerenyahan croutons rata-rata 4 renyah (kategori baik); aspek kerenyahan sayuran rata-rata 4,5 renyah hingga sangat renyah (kategori baik hingga mendekati sangat baik); aspek warna dressing rata-rata 4,5 oranye muda hingga oranye sangat muda (kategori baik hingga mendekati sangat baik); aspek rasa dressing rata-rata 4 asam (kategori baik); aspek kekentalan dressing rata-rata 4,5 agak kental hingga kental(kategori baik hingga mendekati sangat baik); pada kemasan nilai rata-rata 4 sesuai (kategori baik); aspek labeling rata-rata 4 lengkap (kategori baik); aspek penyajian pada piring saji rata-rata 4 menarik (kategori baik); dan aspek penyajian pada kemasan rata-rata 4 menarik (kategori baik). Harga jual untuk satu buah pancake pukis chicken salad dengan kenaikan 40% adalah Rp. 23.000,-/ porsi. *** This final project was made with the aim of studying the processing and presentation of Banyumas pukis pancakes, a quality fusion style dish. This trial was carried out at the Pastry and Bakery Processing Laboratory of the Culinary Art Program, Faculty of Engineering, Jakarta State University from March 2022 to July 2022. The product was Banyumas pukis pancakes filled with chicken salad with thousand island dressing and included in the fusion food category. Nine trials (9) times, namely five (5) times the standard formula trial and four (4) times the modified formula trial to get a quality product. Validation was carried out by two (2) validators with an assessment on pancakes which included the color aspect of pancakes with an average of 4, namely brownish yellow (good category); the taste aspect of pukis pancakes is on average 4.5 slightly sweet to sweet (category of good to close to very good); the scent aspect of the pukis pancakes is an average of 3.5, slightly flavorful to flavorful (moderately good to close to good category); the umami aspect of the pukis pancakes is average 4 savory (good category); the softness aspect of the pukis pancake is on average 5 soft (very good category); the humidity aspect of the pukis pancakes is on average 3 moist (good enough category); the fiber aspect of pukis pancakes is on average 3.5 fibrous to very fibrous (good enough category to close to good), in chicken salad for the salad color aspect the average is 4 the majority of light green to green (good category); the taste aspect of grilled chicken is on average 4 slightly salty to not salty (good category); the aspect of the scent of grilled chicken is on average 4 with the scent of grilled chicken (good category); the aspect of crunchiness of the croutons is on average 4 crispy (good category); the vegetable crispness aspect averaged 4.5 very crispy to crunchy (good to close to very good category); the average dressing color aspect is 4.5 light orange to very light orange (good to close to very good category); the average dressing taste aspect is 4 sour (good category); the viscosity aspect of the dressing is on average 4.5 slightly thick to thick (good to close to very good category); on the packaging the average value of 4 is appropriate (good category); the average labeling aspect is 4 complete (good category); the presentation aspect on the serving plate is on average 4 attractive (good category); and the presentation aspect on the packaging is on average 4 attractive (good category). The selling price for one chicken salad pukis pancake with an increase of 40% is Rp. 23,000,-/ portion.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Ari FAdiati, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15617 not found.
Date Deposited:	31 Aug 2022 06:32
Last Modified:	31 Aug 2022 06:32
URI:	http://repository.unj.ac.id/id/eprint/33982

Actions (login required)

View Item