MODIFIKASI CIRENG TOFU

AHMAD FADILAH, . (2022) MODIFIKASI CIRENG TOFU. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini bertujuan untuk mendapatkan formula terbaik hidangan Cireng Tofu. Dengan dilakukannya modifikasi resep menggunakan resep serta takaran baku, sehingga menghasilkan suatu formula hidangan terbaik. Metode yang digunakan dalam proses modifikasi ini adalah dengan melakukan uji coba resep yang dilakukan beberapa kali sampai menemukan formula resep terbaik. Uji coba resep dilakukan sebanyak tiga kali, dimana pada saat melakukan uji coba tersebut melibatkan dosen pembimbing dan dua dosen validator atau panelis ahli. Penilaian pada produk ini meliputi 5 aspek, diantaranya : aspek warna, aspek aroma, aspek rasa, aspek tekstur , dan aspek bentuk. Berdasarkan hasil uji organoleptik yang dilakukan oleh dua panelis ahli maka hasil validasi kualitas Cireng Tofu adalah : Hasil uji validasi aspek warna menunjukkan nilai rata-rata aspek warna berada pada angka 5 yang berada pada kategori putih keabuan. Hasil uji validasi aspek aroma kulit menunjukkan nilai rata-rata 2,5 yang berada pada kategori sedikit beraroma singkong. Hasil uji validasi aspek rasa gurih menunjukkan nilai rata-rata 4 yang berada pada kategori cukup gurih. Hasil uji validasi aspek tekstur cireng menunjukkan nilai rata-rata 3 yang berada pada kategori sedikit renyah. Hasil uji validasi aspek bentuk cireng menunjukkan nilai rata-rata 2,5 yang berada pada kategori lonjong lipatan kurang rapi. Produk Cireng Tofu dapat dijual kepada masyarakat dengan harga yang sesuai yakni Rp 7.500 per porsi dengan isi 7 buah dilengkapi 1 cup saus asam manis dalam setiap kemasan. **** This final project aims to find the best formula for the Cireng Tofu dish. With the modification of the recipe using the recipe and the standard dose, so as to produce the best dish formula. The method used in this modification process is to test the recipe several times to find the best recipe formula. The recipe trial was carried out three times, where at the time of the trial it involved a supervisor and two validator lecturers or expert panelists. The assessment of this product includes 5 aspects, including: color aspect, aroma aspect, taste aspect, texture aspect, and shape aspect. Based on the results of organoleptic tests conducted by two expert panelists, the results of the quality validation of Cireng Tofu are: The results of the color aspect validation test show that the average value of the color aspect is at number 5 which is in the grayish white category. The results of the validation test on the skin aroma aspect showed an average value of 2.5 which was in the slightly cassava flavored category. The results of the savory taste aspect validation test showed an average value of 4 which was in the quite savory category. The results of the validation test for the cireng texture aspect showed an average value of 3 which was in the slightly crunchy category. The results of the validation test for the cireng form aspect show an average value of 2.5 which is in the category of oval folds that are less neat. Cireng Tofu products can be sold to the public at an appropriate price, namely Rp. 7.500 per serving with 7 pieces filled with 1 cup of sweet and sour sauce in each package.

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 16088 not found.
Date Deposited:	07 Sep 2022 02:36
Last Modified:	07 Sep 2022 02:36
URI:	http://repository.unj.ac.id/id/eprint/35085

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