ASINAN BOGOR ROLL DENGAN SAUS MENTAI (KREATIFITAS HIDANGAN FUSION TIPE 1)

RADEN NABILA KHAIRUNNISA, . (2022) ASINAN BOGOR ROLL DENGAN SAUS MENTAI (KREATIFITAS HIDANGAN FUSION TIPE 1). Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Uji Coba ini bertujuan untuk mengetahui modifikasi asinan Bogor roll dengan saus mentai. Uji Coba dilakukan di Laboratorium Pengolahan Makanan, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan Januari 2022 – Juni 2022. Metode yang digunakan uji coba untuk menghasilkan produk berkualitas. Uji coba dilakukan sebanyak delapan kali. Validator pada uji coba ini berjumlah 2 orang, yang akan menilai dengan indikator meliputi aspek warna, aroma, tekstur, kemasan dan labeling. Berdasarkan hasil uji organoleptik didapatkan hasil pada aspek warna crape skor 3,5 (mendekati putih gading muda); aspek warna bahan isi skor 4 (mayoritas putih); aspek warna pada saus mentai 4, (oranye muda); aspek rasa asin pada crape skor 3,5 (mendekati asin); aspek umami pada crape 5 (agak asin); aspek asam pada bahan isi skor 4,5 (mendekati agak asam); aspek rasa manis pada bahan isi skor 4,5 (mendekati agak manis): aspek rasa asin pada bahan isi skor 3,5 (mendekati asin); aspek rasa pedas pada bahan isi skor 3,5 (mendekati pedas), aspek rasa saus mentai skor 5 (gurih); aspek aroma crape skor 4 (tidak amis); aspek aroma bahan isi skor 4,5 (mendekati sangat beraroma asinan); aspek tekstur kelembutan crape skor 5 (lembut); aspek tekstur kehalusan crape skor 5 (halus); aspek tekstur kerenyahan sayur pada bahan isi skor 5 (mendekati renyah); aspek tekstur kerenyahan buah pada bahan isi skor 4,5 (mendekati renyah); aspek kemasan skor 5 (sesuai); aspek labeling skor 4 (sangat lengkap); aspek penyajian pada piring saji skor 5 (menarik); aspek penyajian pada kemasan skor 5 (menarik). Total hasil keseluruhan validasi maka produk ini termasuk ke dalam kategori baik dengan nilai 4. Harga jual asinan Bogor roll sebesar Rp22.000. ***** This trial aims to determine the modification of asinan Bogor roll with mentai sauce. The trial was conducted at the Food Processing Laboratory, Culinary Studies Program, Faculty of Engineering, State University of Jakarta in January 2022 – June 2022. The method used trials to produce quality products. Trials were conducted eight times. Validators in this trial amounted to 2 people, who will assess the indicators include aspects of color, aroma, texture, packaging and labeling. Based on the results of organoleptic tests obtained results on the aspect of crape color score 3.5 (approach to light ivory white); aspects of color content material score 4 (majority white); aspects of color in mentai sauce 4, (light orange); aspects of salty taste in crape score 3.5 (close to salty); aspects of umami in crape 5 (slightly salty); aspects of acid in the content material score 4.5 (approach to slightly acidic); aspects of sweetness in the content material score 4.5 (approach to sweet): aspects of salty taste in the content material score 3.5 (approach to salty); aspects of spicy taste on the contents of the material score 3.5 (close to spicy), mentai sauce flavor aspect score 5 (savory); aroma aspect crape score 4 (not fishy); aroma aspect content material score 4.5 (very flavorful asinan); texture aspect softness crape score 5 (soft); texture aspect smoothness crape score 5 (smooth); texture aspect vegetable crispness on content material score 5 (approach to crispy); texture aspect fruit crispness on content material score 4.5 (approach to crispy); packaging aspect score 5 (appropriate); labeling aspect score 4 (very complete); presentation aspect on serving plate score 5 (interesting); presentation aspect on packaging score 5 (interesting). The total results of the overall validation of this product is included in the category of good with a value of 4. The proce of Asinan Bogor roll is Rp22.000.

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 15500 not found.
Date Deposited:	01 Sep 2022 03:15
Last Modified:	01 Sep 2022 03:15
URI:	http://repository.unj.ac.id/id/eprint/34158

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