MODIFIKASI KUE KEMBANG GOYANG DENGAN PENGGUNAAN CAIRAN BIR PLETOK SEBAGAI UPAYA PENGEMBANGAN KUE TRADISIONAL BETAWI

UMAR SIDDIK, . (2022) MODIFIKASI KUE KEMBANG GOYANG DENGAN PENGGUNAAN CAIRAN BIR PLETOK SEBAGAI UPAYA PENGEMBANGAN KUE TRADISIONAL BETAWI. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penulisan tugas akhir ini bertujuan untuk mendapatkan formulasi kue kembang goyang dengan penggunaan minuman bir pletok yang dapat diterima validator sebagai upaya pengembangan kue tradisional Betawi. Uji coba dilakukan di Laboratorium Pengolahan Makanan Program Studi D3 Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak bulan Juni sampai Juli 2022. Uji coba formulasi kue kembang goyang dilakukan dengan perbandingan penggunaan cairan santan dan cairan bir pletok 20:80; 40:60; 60:40 dari total seluruh cairan (125 gr). Berdasarkan hasil uji coba, maka ditentukan formulasi kue kembang goyang dengan perbandingan penggunaan cairan santan dan bir pletok dengan perbandingan 20:80 merupakan hasil uji formula terbaik. Dimana hasil validasi kue kembang goyang mendapatkan nilai rasa bir pletok 3,5 yaitu agak terasa bir pletok, nilai rasa gurih santan 3,5 yaitu agak gurih santan, nilai warna 4,5 yaitu merah muda, nilai aroma mendapatkan 3,5 yaitu agak beraroma bir pletok, nilai tekstur ialah 4,5 yaitu renyah serta bentuk mendapatkan nilai 5 yaitu bagus. Berdasarkan hasil perhitungan harga jual dengan metode konvensional maka ditetapkan bahwa harga jual 1 kemasan kue kembang goyang bir pletok dengan isi sebanyak 9 buah kue adalah sebesar Rp.9.500 ***** The writing of this final project aims to obtain a formulation of a kue kembang goyang with the use of a bir pletok drinks that can be accepted by validators as an effort to develop Betawi traditional cakes. The trial was carried out at the Food Processing Laboratory of the D3 Tata Boga Study Program, Faculty of Engineering, Jakarta State University from June to July 2022. The trial of the formulation of the kue kembang goyang was carried out with a ratio of the use of coconut milk liquid and bir pletok liquid 20:80; 40:60; 60:40 of the total liquid (125 gr). Based on the results of the trial test, it was determined that the formulation of the kue kembang goyang with the ratio of the use of coconut milk and bir pletok liquid with a ratio of 20:80 was the best formula test result. Where the validation results of the kue kembang goyang get a pletok beer flavor value of 3.5, which is a bit tasteful of bir pletok, the savory taste value of coconut milk is 3.5 which is a bit savory coconut milk, the color value is 4.5 which is pink, the aroma value gets 3.5 which is is a bit flavorful of bir pletok, the texture value is 4.5 which is crispy and the shape gets a value of 5 which is good. Based on the results of calculating the selling price using conventional methods, it is determined that the selling price of 1 package of kue kembang goyang bir pletok with the contents of 9 cakes is IDR.9,500

Item Type:	Thesis (Diploma)
Additional Information:	1). Dra. Mariani, M.Si ;
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15709 not found.
Date Deposited:	01 Sep 2022 02:46
Last Modified:	01 Sep 2022 02:46
URI:	http://repository.unj.ac.id/id/eprint/34131

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