INOVASI PEMBUATAN WONTON KARI JAMUR KANCING

MARSHA NURTIARA RAHMAH, . (2022) INOVASI PEMBUATAN WONTON KARI JAMUR KANCING. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini merupakan uji coba yang bertujuan untuk melakukan inovasi standar wonton kari jamur kancing dengan memperhatikan aspek rasa, warna, aroma, dan tekstur. Uji coba ini dilakukan di Laboratorium Pengolahan Makanan, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Dari hasil uji validasi oleh 2 panelis ahli didapatkan penilaian rata-rata 5 dari aspek rasa wonton berada pada kategori cukup gurih dan penilaian rata-rata 4,5 dari aspek rasa saus kari berada pada kategori cukup gurih dan pedas, penilaian rata-rata 3,5 dari aspek warna kulit wonton berada pada kategori cokelat, penilaian rata-rata 4 dari aspek warna isian berada pada kategori krem muda, dan penilaian rata-rata 4,5 dari aspek warna saus kari berada pada kategori orange kuning, penilaian rata-rata 5 dari aspek tekstur kulit wonton berada pada kategori renyah, penilaian rata-rata 3 dari aspek tekstur isian berada pada kategori cukup lembut, dan penilaian rata-rata 3,5 dari aspek tekstur saus kari berada pada kategori kental, penilaian rata-rata 5 dari aspek aroma wonton berada pada kategori beraroma kari dan penilaian rata-rata 4,5 dari aspek aroma saus kari berada pada kategori sangat beraroma kari. Sehingga total nilai rata-rata dari semua aspek keseluruhan adalah 4,25 yaitu berada di atas standar kedua dari yang ditetapkan penulis. Harga jual yang ditetapkan untuk produk inovasi wonton kari jamur kancing adalah Rp. 20.000 per pack, berisi 5 buah wonton dan 1 cup saus kari. ***** This final project is a test that aims to innovate the standard button mushroom curry wonton by paying attention to aspects of taste, color, aroma, and texture. This trial was conducted at the Food Processing Laboratory, Catering Study Program, Faculty of Engineering, State University of Jakarta. From the results of the validation test by 2 expert panelists, it was found that an average rating of 5 from the wonton taste aspect was in the quite savory category and an average assessment of 4.5 from the curry sauce taste aspect was in the quite savory and spicy category, an average rating of 3, 5 of the wonton skin color aspects are in the brown category, an average rating of 4 from the filling color aspect is in the light beige category, and an average rating of 4.5 from the curry sauce color aspect is in the yellow orange category, an average rating of 5 From the aspect of wonton skin texture it is in the crunchy category, an average rating of 3 from the stuffing texture aspect is in the fairly soft category, and an average rating of 3.5 from the texture aspect of the curry sauce is in the thick category, an average rating of 5 from the aspect of the aroma of wonton is in the category of curry-flavoured and an average rating of 4.5 from the aroma aspect of curry sauce is in the category of very curry-flavoured. So that the total average value of all aspects of the whole is 4.25, which is above the second standard set by the author. The selling price set for the button mushroom curry wonton innovation product is Rp. 20,000 per pack, contains 5 wontons and 1 cup of curry sauce.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Ir. Ridawati, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15606 not found.
Date Deposited:	01 Sep 2022 03:14
Last Modified:	01 Sep 2022 03:14
URI:	http://repository.unj.ac.id/id/eprint/34047

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