MODIFIKASI ROTI CANAI DENGAN RAGOUT IKAN

RACHEL PRISKILIA, . (2022) MODIFIKASI ROTI CANAI DENGAN RAGOUT IKAN. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini bertujuan untuk mendapatkan formula modifikasi roti canai dengan ragout ikan. Uji coba produk dilaksanakan di Laboratorium Pengolahan Pastry dan Bakery Gedung H, Fakultas Teknik Universitas Negeri Jakarta. Uji coba yang dilakukan pada modikasi roti canai dengan ragout ikan ini sebanyak 2 kali pada bulan juni – juli 2022, percobaan uji coba sampai mendapatkan formula roti canai dengan ragout ikan yang terbaik. Penilaian produk uji coba modifikasi dilakukan oleh 2 panelis dosen ahli Universitas Negeri Jakarta. Hasil uji validasi oleh 2 panelis terhadap produk modifikasi roti canai dengan ragout ikan yaitu meliputi aspek tekstur roti canai dengan rata – rata 2.5 mendekati tekstur tipis dan rasa pada ragout ikan dengan rata – rata 3 aspek tekstur kental, rasa pada roti canai dengan rata – rata 3 aspek rasa cukup gurih dan rasa pada ragout ikan dengan rata – rata 3.5 mendekati aspek rasa terasa gurih, bentuk pada roti canai dengan rata – rata 4 dengan aspek bentuk cukup menarik, aroma pada roti canai rata – rata 3 dengan aspek sedikit beraroma butter , aroma ragout ikan dengan rata – rata 3 dengan aspek sedikit beraroma ikan, warna pada roti canai dengan rata – rata 2.5 mendekati aspek warna kuning cerah dan warna pada ragout ikan dengan rata – rata 3.5 mendekati aspek warna putih kekuningan. Harga jual untuk satu buah roti canai dengan ragout ikan ini dengan kenaikan 50% sebesar Rp. 15.100/buah. ***** This final project aims to obtain a modified formula of canai bread with fish ragout. Product trials were carried out at the Pastry Processing Laboratory and Bakery Building H, Faculty of Engineering, State University of Jakarta. The trials carried out on the modication of canai bread with fish ragout were 2 times in June – July 2022, trial trials to get the best formula of canai bread with fish ragout. The assessment of the modified trial product was carried out by 2 panelists of expert lecturers at the State University of Jakarta. The results of the validation test by 2 panelists on the modified product of canai bread with fish ragout include aspects of the texture of canai bread with an average of 2.5 close to the thin texture and the taste in fish ragout with an average of 3 aspects of thick texture, the taste in canai bread with an average of 3 aspects of taste is quite savory and the taste in fish ragout with an average of 3.5 approaching the aspect of taste feels savory, the shape on the canai bread with an average of 4 with the aspect of shape is quite attractive, the aroma on the canai bread averages 3 with the aspect of slightly flavored butter, the aroma of fish ragout with an average of 3 with aspects of slightly flavored fish, the color on the canai bread with an average of 2.5 close to the aspect of bright yellow color and the color in the fish ragout with an average of 3.5 is close to the aspect of yellowish-white color. The selling price for one canai bread with fish ragout is a 50% increase of Rp. 15,100 / piece.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dra. I Gusti Ayu Ngurah Singamurni, M.M.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15175 not found.
Date Deposited:	02 Sep 2022 07:32
Last Modified:	02 Sep 2022 07:32
URI:	http://repository.unj.ac.id/id/eprint/34346

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