KUALITAS SPHERE NANGKA SEBAGAI PELENGKAP ES CINCAU HITAM BERBENTUK CENTURY EGG MELALUI PENDEKATAN MODERN CUISINE

GIDEON MONOARFA, . (2025) KUALITAS SPHERE NANGKA SEBAGAI PELENGKAP ES CINCAU HITAM BERBENTUK CENTURY EGG MELALUI PENDEKATAN MODERN CUISINE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis kualitas sphere nangka sebagai pelengkap es cincau hitam berbentuk century egg melalui pendekatan modern cuisine. Penelitian ini dilakukan di Kitchen Restaurant Namaaz Dining dan di Laboratorium Pengolahan Makanan Sarjana Terapan Fakultas Teknik Universitas Negeri Jakarta. Metode yang digunakan pada penelitian ini menggunakan metode eksperimen dengan teknik molecular gastronomy hingga menemukan formulasi terbaik. Penilaian dilakukan berdasarkan beberapa aspek sensorik seperti warna gabungan (gradasi), aroma (aroma cincau dan sphere nangka), rasa (rasa manis cincau dan sphere nangka), tekstur (kenyal), tingkat kepecahan dimulut (sphere nangka), dan tingkat kekentalan (liquid sphere nangka). Uji kualitas dilakukan oleh panelis ahli yang terdiri dari 5 dosen ahli Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan dan 5 praktisi industri dari Namaaz Dining. Hasil ini menunjukkan bahwa pada liquid sphere nangka dengan penambahan xhantan gum sebesar 0.2% memberikan nilai rata-rata pada warna gabungan hitam ke kuning (4.3), aroma sphere beraroma nangka (3.9), beraroma cincau (3.6), rasa sphere nangka manis (4.0), rasa cincau manis (3.8), tekstur es cincau kenyal (3.9), tingkat kepecahan dimulut sphere nangka pecah dimulut (3.8), serta tingkat kekentalan sphere nangka kental (3.7). Berdasarkan hasil tersebut, dapat disimpulkan bahwa penambahan xhantan gum sebesar 0.2% pada liquid sphere nangka berpotensi digunakan pada produk es cincau century egg untuk memberikan pengalaman makan yang berbeda dalam pendekatan modern cuisine. ***** The objective of this study is to analyze the quality of jackfruit sphere as a complement to black grass jelly presented in the form of a century egg through a modern cuisine approach. The research was conducted at the Kitchen Restaurant of Namaaz Dining and the Food Processing Laboratory of the Applied Bachelor Program, Faculty of Vocational Studies, Universitas Negeri Jakarta. The method used in this study was an experimental method with molecular gastronomy techniques to determine the best formulation. The evaluation was based on several sensory aspects, including color combination (gradation), aroma (of both jackfruit sphere and grass jelly), taste (sweetness of jackfruit sphere and grass jelly), texture (chewiness), mouthfeel (burst sensation of the sphere), and thickness (liquid of jackfruit sphere). Quality testing was carried out by expert panelists consisting of five lecturers from the Culinary Arts and Food Service Management Study Program and five industry practitioners from Namaaz Dining. The results showed that the jackfruit sphere liquid with the addition of 0.2% xanthan gum achieved an average score of 4.3 for black-to-yellow color gradation, 3.9 for jackfruit aroma, 3.6 for grass jelly aroma, 4.0 for sweet jackfruit taste, 3.8 for sweet grass jelly taste, 3.9 for chewy grass jelly texture, 3.8 for burst sensation in the mouth, and 3.7 for thick consistency of the jackfruit sphere. Based on these results, it can be concluded that the addition of 0.2% xanthan gum to the jackfruit sphere liquid has the potential to be used in the es cincau century egg product to provide a unique eating experience through the modern cuisine approach.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc. ; 2). I Gusti Ayu Ngurah S. MM.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 30253 not found.
Date Deposited:	12 Aug 2025 08:12
Last Modified:	12 Aug 2025 08:12
URI:	http://repository.unj.ac.id/id/eprint/60077

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