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Titi Kiranawati
Universitas Negeri Malang, Jl. Semarang No. 5 Malang, Jawa Timur, Indonesia
Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Electrical & Electronics Engineering Industrial & Manufacturing Engineering

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Identifikasi Hidangan pada Upacara Kesempatan Khusus Suku Tengger di Desa Argosari Kecamatan Senduro Kabupaten Lumajang Tria Maryani; Soenar Soekopitojo; Titi Kiranawati
Jurnal Inovasi Teknologi dan Edukasi Teknik Vol. 1 No. 3 (2021)
Publisher : Universitas Ngeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.451 KB) | DOI: 10.17977/UM068v1n3p232-243

Abstract

Tengger tribe has a dish that is served on special occasions ceremony. The special occasion ceremony held by the Tengger tribe is inseparable from the culture and Hindus’s religion which is the majority religion of the Tengger tribe. Argosari Village is one of the villages that still carries out all special occasion’s ceremonies related to custom and religion. This village is in Lumajang Regency. This research was using qualitative descriptive research, with data collection techniques used are interviews, observation, and documentation. The data source was obtained from interviews with five informants are the Dukun Pandhita of Argosari village, Mangku village, and society’s Argosari. Data analysis is performed interactively with steps such as reduction, data presentation and drawing conclusions or verification and to check the validity of finding with member checking methode to Dukun Pandhita. The results of the research which is identifiying the special occasion dishes of Tengger tribe, there are 6 groupings dishes based on staple foods such as rice, side dishes such as omelette, fried chicken, fried noodles. Vegetable dishes include jangan benguk, jangan kentang. Snacks consist of pepes, pasung, jenang abang, apem, juadah, tetelan. The beverages such as tea and coffee. Dandananan such as gedhang ayu, pencok bakal. Masyarakat suku Tengger mempunyai hidangan yang disajikan pada upacara kesempatan khusus. Upacara kesempatan khusus yang dilaksanakan oleh masyarakat suku Tengger tidak terlepas dari kebudayaan dan agama Hindu yang merupakan agama mayoritas suku Tengger. Desa Argosari merupakan salah satu desa yang masih melaksanakan semua upacara kesempatan khusus yang berkaitan dengan adat maupun keagamaan, Desa ini terletak di Kabupaten Lumajang. Penelitian ini merupakan penelitian deskriptif kualitatif, dengan teknik pengumpulan data berupa wawancara, observasi dan dokumentasi. Sumber data diperoleh dari wawancara dengan lima informan yaitu Dukun Pandhita teraktif dengan langkah reduksi, penyajian data dan penarikan kesimpulan atau verifikasi. Pengecekan temuan dilaksanakan dengan member checking kepada Dukun Pandhita. Hasil dari penelitian ini adalah terdapat 6 pengelompokan hidangan yang disajikan pada kesempatan khusus, yaitu makanan pokok antara lain nasi, hidangan lauk pauk berupa telur dadar, ayam goreng. Hidangan sayuran antara lain jangan benguk, jangan kentang. Sedap-sedapan yang terbagi menjadi jajanan telesan berupa pepes, pasung, jenang abang, apem, juadah, tetelan dan jajanan garingan seperti matari
Kajian Pengaruh Rasio ISP (Isolated Soy Protein) dan Tepung Tapioka terhadap Kualitas Fisik, Kimia dan Sensori Cilok Kering Fatimah Karim; Titi Kiranawati; Soenar Soekopitojo
Jurnal Inovasi Teknologi dan Edukasi Teknik Vol. 1 No. 4 (2021)
Publisher : Universitas Ngeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (684.44 KB) | DOI: 10.17977/UM068v1n4p251-268

Abstract

The ratio of tapioca and ISP to dry Cilok in this research used a completely randomized design (CRD) consisting of one factor with five levels of the ratio of tapioca and ISP with treatment (I1) 100: 0 percent, (I2) 80: 20 percent, (I3) 70: 30 percent, (I4) 60: 40 percent (I5) 50: 50 percent and was repeated three times. This study was conducted to determine the effect of the ISP's ratio and tapioca to physical tests including texture and color, chemical tests including moisture, protein and starch, sensory tests including texture, color, and aroma, and the dried cilok after rehydrated including texture, color, taste, and aroma, and determine the best rehydration time of dried cilok. The ratio of tapioca and ISP to dry Cilok did not have a significant effect on water content, but significantly affected protein and starch levels. The ratio of tapioca and ISP to dried Cilok significantly affected the physical properties of color (brightness, redness, and yellowness). The ratio of tapioca and ISP to dried Cilok after rehydration has a significant effect on the physical properties of color (brightness, redness, and yellowness). The results of the hedonic test of color, aroma, and texture of dried cilok is the most favorite value with treatment 70 percent: 30 percent. The results of color hedonic test of dried Cilok after being rehydrated is the most favorite value at 50 percent: 50 percent treatment. Aroma and taste are the most favorite value at 100 percent: 0 percent. Texture has the most favorite value in the treatment 70 percent: 30 percent. The best rehydration time for dried Cilok is soaking for 6 hours and boiling for 10 minutes. Cilok kering rasio tepung tapioka dan ISP (Isolated Soy Protein) dalam penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari satu faktor dengan lima level yaitu rasio tepung tapioka dan ISP dengan perlakuan (I1) 100:0 persen, (I2) 80: 20 persen, (I3) 70: 30 persen, (I4) 60: 40 persen (I5) 50:50 persen dan diulang sebanyak tiga kali. Penelitian ini bertujuan untuk mengetahui pengaruh rasio ISP dan tepung tapioka terhadap uji fisik meliputi tekstur dan warna, uji kimia meliputi kadar air, kadar protein dan kadar pati, uji sensoris Cilok kering meliputi tekstur, warna dan aroma, serta Cilok kering setelah direhidrasi meliputi tekstur, warna, rasa dan aroma, serta menentukan waktu rehidrasi Cilok kering yang terbaik. Rasio tepung tapioka dan ISP pada Cilok kering tidak memberikan pengaruh yang nyata terhadap kadar air, tetapi berpengaruh nyata terhadap kadar protein dan pati. Rasio tepung tapioka dan ISP pada Cilok kering berpengaruh nyata terhadap sifat fisik warna (tingkat kecerahan, kemerahan dan kekuningan). Rasio tepung tapioka dan ISP pada Cilok kering setelah direhidrasi berpengaruh nyata terhadap sifat fisik warna (tingkat kecerahan, kemerahan dan kekuningan). Tingkat kesukaan warna, aroma dan tekstur Cilok kering memiliki nilai kesukaan tertinggi pada perlakuan 70 persen:30 persen. Tingkat kesukaan warna Cilok kering setelah direhidrasi memiliki tingkat kesukaan tertinggi pada perlakuan 50 persen:50 persen. Aroma dan rasa memiliki tingkat kesukaan tertinggi pada perlakuan 100 persen: 0 persen. Tekstur memiliki tingkat kesukaan tertinggi pada perlakuan 70 persen: 30 persen. Waktu rehidrasi Cilok kering yang terbaik adalah perendaman selama 6 jam dan perebusan selama 10 menit.
Co-Authors Fatimah Karim Soenar Soekopitojo Tria Maryani