MODIFIKASI PUFF WAFFLE BOLOGNAISE

HANA SONIA, . (2022) MODIFIKASI PUFF WAFFLE BOLOGNAISE. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini bertujuan untuk mendapatkan formula terbaik modifikasi Puff Waffle Bolognaise. Metode yang digunakan adalah metode eksperimen. Uji coba yang dilakukan di Laboratorium Pastry & Bakery, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Tahapan awal dilakukan uji coba fomula standar dan dilanjutkan dengan formula modifikasi. Formula uji coba terbaik divalidasi oleh 2 orang panelis ahli yang menyatakan, produk sudah sesuai dengan hasil penilaian menunjukkan bahwa aspek warna kulit puff bagian luar dengan nilai rata-rata 3,5 berada pada kategori antara cokelat kekuningan dan cokelat; warna kulit puff bagian dalam dengan nilai rata-rata 4,5 berada pada kategori antara cokelat kekuningan dan cokelat muda; aspek aroma kulit puff dengan nilai rata-rata 2,5 berada pada kategori antara agak beraroma dan kurang beraroma mentega; aroma saus bolognaise dengan nilai rata-rata 4,5 berada pada kategori antara sangat beraroma dan beraroma saus bolognaise; aroma keju mozzarella dengan nilai rata-rata 3 berada pada kategori agak beraroma keju mozzarella, rasa kulit puff pastry dengan nilai rata-rata 4 berada pada kategori gurih dan terasa mentega; aspek rasa smoked beef dengan nilai rata-rata 3 berada pada kategori agak terasa smoked beef; aspek rasa keju mozzarella dengan nilai rata-rata 4 berada pada kategori terasa keju mozzarella; rasa saus bolognaise dengan nilai rata-rata 4,5 berada pada kategori antara sangat terasa dan terasa saus bolognaise; rasa keseluruhan yaitu kulit dan isian dengan nilai rata-rata 5 berada pada kategori sangat sesuai sehingga menghasilkan rasa yang enak; aspek tekstur dengan nilai rata-rata 4,5 berada pada kategori antara sangat renyah dan renyah, dan aspek lembaran dengan nilai rata-rata 4,5 berada pada kategori antara sangat berlembar dan berlembar.Berdasarkan hasil perhitungan harga jual dengan kenaikan 40% diperoleh harga jual produk sebesar Rp 13.500/pcs. ***** This final project was aims to get the best formula for modified Puff Waffle Bolognaise. The method used is the experimental method. The trial was conducted at the Pastry & Bakery Laboratory, Art Culinary 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 panelists who stated that the product was in accordance with the results show that the skin color aspect of the puff with an average value of 3,5 was in the category between yellowish brown and brown; the color of the inner puff skin with an average value of 4,5 is in the category between yellowish brown and light brown; the aroma aspect of puff skin with an average value of 2,5 is in the category between slightly flavored and less buttery; aroma of bolognaise sauce with an average value of 4,5 is in the category between very flavorful and flavorful of bolognaise sauce; the aroma of mozzarella cheese with an average value of 3 is in the slightly flavored category of mozzarella cheese, the taste of puff pastry skin with an average value of 4 is in the category of savory and buttery taste; the taste aspect of smoked beef with an average value of 3 is in the category of slightly smoked beef taste; mozzarella cheese taste aspect with an average value of 4 is in the mozzarella cheese taste category; the taste of bolognaise sauce with an average rating of 4,5 is in the category between very strong and bolognaise sauce taste; overall taste, namely skin and stuffing with an average value of 5 is in the very appropriate category so as to produce a good taste; the texture aspect with an average value of 4,5 is in the category between very crispy and crunchy, and the sheet aspect with an average value of 4,5 is in the category between very sheet and sheet. Rp. 13,500/pcs.

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 15498 not found.
Date Deposited:	01 Sep 2022 01:32
Last Modified:	01 Sep 2022 01:32
URI:	http://repository.unj.ac.id/id/eprint/33998

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