MODIFIKASI RENDANG BAKSO MOZZARELLA MODIFICATION MEATBALL RENDANG MOZZARELLA

MUHAMMAD NAZIM AL THORIQ, . (2022) MODIFIKASI RENDANG BAKSO MOZZARELLA MODIFICATION MEATBALL RENDANG MOZZARELLA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini bertujuan untuk mendapatkan formula terbaik modifikasi rendang bakso mozzarella. Metode yang digunakan dalam ujicoba ini adalah metode eksperimen. Uji coba dilakukan di Laboran Pengolahan Makanan, Program Studi, Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Formula uji coba terbaik divalidasi oleh 2 orang Dosen Ahli yang menyatakan produk sudah memenuhi karakteristik rendang bakso mozzarella dengan hasil menunjukan bahwa warna bumbu rendang memiliki skor 3, yang berada pada rentang coklat tua mendekati hitam, warna bakso memiliki skor 3,5, yang berada pada rentang coklat mendekati coklat muda, aroma bumbu rendang memilki skor 3, yang berada pada rentang kurang beraroma rempah mendekati agak beraroma rempah, aroma bakso memilki skor 3,5, yang berada pada rentang agak beraroma daging mendekati beraroma daging, rasa bumbu rendang memilki skor 4, yang berada pada rentang pedas dan gurih mendekati sangat pedas dan gurih, rasa bakso memiliki skor 4, yang berada pada rentang gurih dan terasa daging mendekati gurih dan sangat terasa daging, rasa keju mozzarella memiliki skor 3,5, yang berada pada rentang agak terasa keju mozzarella mendekati terasa keju mozzarella, rasa keseluruhan memiliki skor 4, yang berada pada rentang kombinasi rasa bumbu bakso seimbang mendekati kombinasi rasa bakso bumbu rendang sangat seimbang, tekstur bakso memiliki skor3,5, yang berada pada rentang agak kenyal mendekati kenyal, dan konsistensi bumbu memiliki skor 4, yang berada pada rentang agak kering mendekati kering. Berdasarkan hasil perhitungan harga jual produk menggunakan metode konvensional dengan kenaikan 50% diperoleh harga jual sebesar Rp. 21.000/porsi. This final project aims to obtain the best formula for the modification of mozzarella rendang meatballs. The method used in this trial is the experimental method. The initial stage is testing the standard formula and continuing with the modified formula. The trial was conducted at the Food Processing Laboratory, Art Culinary Study Program, Faculty of Engineering, State University of Jakarta. The best trial formula was validated by 2 expert lecturers who stated that the product had met the characteristics of the mozzarella rendang meatball with the results showing that the color of the rendang seasoning had a score of 3, which was in the dark brown range to close to black, the meatball color had a score of 3.5, which was in the range of 3.5. the brown range is close to light brown, the aroma of rendang seasoning has a score of 3, which is in the range of less spice-scented to slightly spicy-flavored, the aroma of meatballs has a score of 3.5, which is in the slightly meat-scented range close to meat-scented, the taste of rendang seasoning has a score of 4 , which is in the spicy and savory range, close to very spicy and savory, the meatball taste has a score of 4, which is in the savory range and the meat tastes close to savory and very meaty, the mozzarella cheese taste has a score of 3.5, which is in the slightly tasted range. mozzarella cheese is close to mozzarella cheese, the overall taste has a score of 4, which is in the range of combinations of ba spices The balanced kso approaches the combination of the taste of the meatballs with very balanced rendang, the texture of the meatballs has a score of 3.5, which is in the range of slightly chewy to close to chewy, and the consistency of the seasoning has a score of 4, which is in the range of slightly dry to close to dry. Based on the calculation of the selling price of the product using the conventional method with an increase of 50%, the selling price of Rp. 21.000/portion.

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 15890 not found.
Date Deposited:	02 Sep 2022 08:14
Last Modified:	18 Jan 2024 23:33
URI:	http://repository.unj.ac.id/id/eprint/34617

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