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Jurnal Tata Boga
Published by Universitas Negeri Surabaya
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Core Subject : Engineering,
Engineering
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Articles 184 Documents
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PENERAPAN MODEL PEMBELAJARAN PRODUCTION BASED TRAINING (PBT) UNTUK MENINGKATKAN HASIL BELAJAR SISWA PADA MATA PELAJARAN PENGELOLAAN USAHA BOGA KELAS XII JASA BOGA DI SMK NEGERI 8 SURABAYA wahyu kinasti, yaroh
Jurnal Tata Boga Vol 7, No 1 (2018): Volume 7 Nomor 1 Yudisium Januari 2018
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Abstrak Tujuan penelitian ini adalah untuk mengetahui aktivitas guru, aktivitas peserta didik, kompetensi kerja peserta didik, kemampuan kerjasama peserta didik, hasil belajar ranah (afektif, kognitif dan psikomotorik) dan respon peserta didik dalam pembelajaran pengelolaan usaha boga dengan menerapkan model Production Based Training (PBT) di kelas XII Jasa Boga SMKN 8 Surabaya. Jenis penelitian  ini adalah quasi experimental. Sampel penelitian yaitu peserta didik kelas XII Jasa Boga 2. Data diperoleh melalui observasi, tes tulis (pre test dan pos test), tes kinerja dan angket. Teknik analisis data menggunakan analisis data uji paired sample t-test. Hasil penelitian menunjukkan bahwa aktivitas guru dalam pengelolaan pembelajaran mencapai 92 %, berada pada kriteria sangat baik. Aktivitas peserta didik dalam pembelajaran mencapai 90 %, berada pada kriteria sangat baik. Hasil belajar peserta didik pada ranah afektif mencapai 81,25 %, berada pada kriteria sangat baik. Persentase ketuntasan pre test dan post test peserta didik masing masing 14,71 % dan 88,24 %. Hasil belajar ranah psikomotorik mendapatkan nilai rata-rata 85,89, berada pada kriteria sangat baik. Kompetensi kerja peserta didik memperoleh nilai rata-rata 82,48 dengan kriteria baik. Kemampuan kerjasama peserta didik dalam mengelola usaha boga mencapai 88,24 % menunjukkan kriteria sangat baik. Respon peserta didik mencapai 80,5 % menunjukkan kriteria baik. Kata Kunci: production based training, hasil belajar, SMK   Abstract The purpose of the study is determining teachers’ activity, students’ activity, students’ competence, students’ cooperation, learning outcomes (affective, cognitive, and psychomotor), and students’ response in management learning of culinary business using the model of Production Based Training (PBT) for 12th Grade Culinary Program SMKN 8 Surabaya. The type of research is quasi experimental. The research sample is students of 12th grade Culinary Program II. The data has been taken by observation, writing test (pre-test and post-test), performance test, and questionnaire. The data analysis technique uses test data analysis paired sample t-test. The result shows teachers’ activity in learning management reached 92 %, in very good criteria. Students’ activity during learning process reached 90 %, in very good criteria. The students’ learning outcome in a group of effective reached 81.25 %, in very good criteria. Students’ pre-test and post-test completeness are 14.71% and 88.24 %. Psychomotoric learning achievement gets average scores 85.89, in very good criteria. The competence of learners gets average score 82.48 as a good criteria. The ability of cooperation of learners in managing culinary business reached 88.24 %  in very good criteria. Response of learner reached 80.5 %, in good criteria.   Keywords: production based training, learning outcomes, SMK  
PENGARUH PROPORSI KENTANG, PUREE UBI JALAR PUTIH (IPOMOEA BATATAS) DAN PUREE WORTEL (DAUCUS CAROTA .L) TERHADAP SIFAT ORGANOLPETIK DONAT ANDARI WAHYUNINGTYAS, TRIA
Jurnal Tata Boga Vol 7, No 1 (2018): Volume 7 Nomor 1 Yudisium Januari 2018
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ABSTRAK Donat merupakan salah satu jenis roti yang berbentuk cincin atau berbentuk bulat yang memiliki lubang dibagian tengah dan proses pematangannya dengan cara digoreng. Donat merupakan produk yang terbuat dari tepung terigu, gula, ragi, telur, lemak, dan bahan tambahan lainnya. Penelitian ini bertujuan untuk mengetahui 1) Proporsi kentang, puree ubi jalar (Ipomoea batatas) terhadap sifat organoleptik donat. 2) Penambahan puree wortel (daucus carota .l) terhadap sifat organoleptik donat. 3) Interaksi proporsi kentang, puree ubi jalar putih (ipomoea batatas) dan jumlah puree wortel (daucus carota .l) terhadap sifat organoleptik donat.  4) Kandungan gizi proximate, vitamin A, β-Karoten, serat berdasarkan hasil uji organoleptik terbaik dari donat. Jenis penelitian ini adalah penelitian eksperimen dengan sembilan macam perlakuan yaitu proporsi kentang:puree ubi jalar putih 30%:70%, 50%:50%, 70%:30% dan penambahan puree wortel 20%,30%,40%. Variabel terikat adalah sifat ogranoleptik meliputi warna, pori-pori, keempukan, aroma, rasa, dan kesukaan. Teknik pengambilan data menggunakan lembar observasi dengan cara uji organoleptik yang dilakukan oleh 10 panelis terlatih dan 25 panelis agak terlatih. Analisis data hasil uji organoleptik menggunakan uji anava dua jalur (two way anova) dan uji lanjut Duncan. Hasil terbaik donat kentang kemudian dilakukan uji kimia untuk mengetahui kandungan gizi proximate, vitamin A, β-Karoten, serat dalam donat. Hasil penelitian menunjukkan bahwa Proporsi kentang:puree Ubi Jalar berpengaruh terhadap sifat organoleptik donat kentang yang meliputi pori-pori dan keempukan, tetapi tidak berpengaruh terhadap warna, aroma, rasa, dan tingkat kesukaan. Penambahan Puree Wortel berpengaruh terhadap sifat organoleptik donat kentang yang meliputi rasa, keempukan, pori-pori, warna, namun tidak berpengaruh terhadap aroma dan tingkat kesukaan. Sedangkan interaksi antara Proporsi Kentang : Puree Ubi Jalar dan Penambahan Puree Wortel berpengaruh terhadap warna, pori-pori, keempukan, serta rasa. Berdasarkan hasil Produk terbaik dari formula proporsi kentang : puree ubi jalar 30% dan puree wortel 40% dan memiliki kandungan gizi karbohidrat  60,11%, protein 9,14%, lemak 7,11%, air 8,36% serat 4,32%, vitamin A 272.000 SI/100g, dan beta karoten 80.916 SI atau serata vitamin A 13.486 SI/100g. Kata Kunci : Donat Kentang, Puree ubi jalar, Puree wortel ABSTRACT Donat is one of  kind bread and which has spesific model such a ring or a round shape that has a hole in the middle and then cooking process by frying. Donuts are products made from wheat flour, sugar, yeast, eggs, fat, and other additives. The study aims to identify 1) Potato, sweet potato puree (ipomoea batatas) proportion to the organoleptic characteristic of Donut. 2) The addition of carrot puree (daucus carota .l) to the organoleptic characteristic of donut. 3) Interaction of potato proportion:white sweet potato puree and carrot puree to the organoleptic characteristic of donut. 4) Proximate, vitamin A, β-carotene, fiber, based on the best organoleptic test results from donut. The research is an experimental research with 9 treatments is potato proportion:white sweet potato puree 30%: 70%, 50%: 50%, 70%: 30% and the addition of carrot puree 20%, 30%, 40%. The fixed variable are ogranoleptic characteristic, including color, pores, tenderness, aroma, taste, and like. The technique of data collection was done by using observation sheet and doing organoleptic test done  by 10 trained panelists and 25 panelists rather trained. The data analysis of the organoleptic test was done by analyzing two-way anova and Duncan test as further test. The chemical test was done to determine the level nutrient content in the best donut of proximate, vitamin A, β-carotene, fiber in a potato donut. The results of study showed that, the effect of potato, sweet potato puree (ipomoea batatas) proportion to pores and tenderness but has not significant effect on color, smell, taste, and likes. There is an effect of carrot puree to flavor, tenderness, pores, color but not significant effect on aroma and likes. There is an effect of the interaction of potato proportion:sweet potato puree and addition of carrot puree have an effect on organoleptic character of donut is color, pores, tenderness, and flavor. The best product from potato proportion:sweet potato puree of 30% and carrot puree 40% and carbohydrate content of 60.11%, protein 9.14%, fat 7.11%, water 8.36% fiber 4, 32%, vitamin A 272.000 SI / 100g, and beta carotene 80,916 SI or vitamin A fiber 13.486 SI / 100 g. Keywords: Donut, Sweet Potato Puree, Puree carrot
KEPUASAN PELANGGAN PADA KUALITAS PRODUK DI KATERING KATERINDA SURABAYA NAIMAH, CHOLISHOTUN
Jurnal Tata Boga Vol 7, No 1 (2018): Volume 7 Nomor 1 Yudisium Januari 2018
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Abstrak Bisnis kuliner merupakan salah satu dari sekian banyak bisnis jasa yang berkembang dengan pesat. Pelanggan sebagai bagian penting bagi perkembangan perusahaan yang harus selalu dipuaskan. Beberapa hal penting untuk mewujudkan kepuasan pelanggan diantaranya adalah produk yang berkualitas, pelayanan yang memuaskan, dan harga yang terjangkau, serta memiliki daya tarik bagi konsumen. Salah satu hal penting pada industri jasa, yaitu kualitas produk untuk memenuhi kepuasan pelanggan, sehingga yang diharapkan oleh pelanggan dari produsen adalah kualitas produk dan jasa atau pelayanan yang maksimal. Pelanggan katering Katerinda kemungkinan merasa sangat tidak puas, tidak puas, cukup puas, puas, dan sangat puas terhadap kualitas produk yang diterimanya. Tujuan penelitian ini adalah untuk mengetahui kepuasan pelanggan pada kualitas produk di katering Katerinda Surabaya. Penelitian ini merupakan jenis penelitian deskriptif kualitatif dengan menggunakan metode kualitatif. Lokasi penelitian adalah katering Katerinda Surabaya di jalan Kendangsari Blok F No 10 Surabaya. Populasi dalam penelitian ini adalah jumlah pelanggan yang menggunakan jasa katering Katerinda Surabaya. Sampel dalam penelitian ini sebanyak 50 orang. Teknik pengumpulan data menggunakan angket, wawancara, observasi, dan dokumentasi. Analisis yang digunakan adalah analisis data kualitatif berwujud kata-kata dan bukan rangkaian angka. Hasil penelitian menunjukkan bahwa: 1) Katering Katerinda Surabaya sudah menerapkan kualitas produk kepada pelanggannya walaupun masih ada sedikit complain dari pelanggan salah satunya adalah karena terkadang menu yang disajikan oleh katering menggunakan bahan tambahan seperti penguat rasa maupun pewarna secara berlebihan. 2) Pelanggan merasa puas terhadap kualitas produk yang diberikan dengan capaian interpretasi skor mencapai 67,3% , angka tersebut berada pada selang 61%-80% yang tergolong puas.   Kata Kunci: Kepuasan Pelanggan, Kualitas Produk, katering Katerinda Surabaya Abstract Culinary business is one of the many service businesses that are growing rapidly. Customer as an important part for the development of the company that must always be satisfied. Some important things to realize customer satisfaction include quality products, satisfactory service, and affordable prices, and have appeal for consumers. One of the important things in the service industry, namely the quality of products to meet customer satisfaction, so that is expected by customers from the producers is the quality of products and services or maximum service. Your catering customer may feel very dissatisfied, dissatisfied, content, satisfied, and very satisfied with the quality of the products he / she receives. The purpose of this study is to determine customer satisfaction with product quality in Katerinda catering Surabaya. This research is a descriptive qualitative research using qualitative method. The research location is catering Katerinda Surabaya on Kendangsari street Block F No. 10 Surabaya. The population in this study is the number of customers who use the services of Katerinda Surabaya catering. The sample in this research is 50 people. Data collection techniques used questionnaires, interviews, observations, and documentation. The analysis used is qualitative data analysis in the form of words and not a series of numbers. The result of the research shows that: 1) Katerinda Catering Surabaya has applied product quality to its customers although there are still a few complaints from customers one of them is because sometimes the menu is served by the caterer using additional ingredients such as flavor enhancers and dye excessively. 2) Customers are satisfied with the quality of the product provided with the achievement of interpretation score reached 67.3%, the figure is in the interval of 61% -80% is quite satisfied.     Keywords: Customer Satisfaction, Product Quality, Katerinda catering Surabaya 
PENGARUH PROPORSI TEPUNG SORGUM (SORGHUM BICOLOR L.MOENCH) DAN PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA) TERHADAP SIFAT ORGANOLEPTIK EGG ROLL ETIKA SARI, DEWI; INDRAWATI, VENI
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
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Abstrak Egg Roll merupakan kue kering yang berbentuk gulungan tipis atau memiliki ukuran panjang, rasa manis dan gurih. Penelitian ini bertujuan untuk mengetahui, 1) pengaruh proporsi tepung sorgum terhadap sifat organoleptic egg roll yang meliputi warna, aroma, tekstur, kerenyahan rasa dan tingkat kesukaan egg roll sorgum. 2) pengaruh penambahan tepung kelor terhadap sifat organoleptik produk egg roll yang meliputi warna, aroma, tekstur, kerenyahan, rasa dan tingkat kesukaan. 3) pengaruh interaksi proporsi tepung sorgum dan penambahan tepung kelor terhadap sifat organoleptik yang meliputi warna, aroma, tekstur, kerenyahan, rasa dan tingkat kesukaan egg roll sorgum. 4) kandungan gizi hasil jadi produk egg roll terbaik yang meliputi karbohidrat, lemak, protein, serat, zat besi, vitamin A, vitamin C, dan kalsium. Jenis penelitian ini adalah penelitian eksperimen dengan proporsi tepung sorgum 70%, 80%, 90% dan penambahan tepung daun kelor 2%, 4%, 6% sehingga diperoleh 9 kombinasi perlakuan. Teknik pengumpulan data pada penelitian ini dilakukan dengan observasi oleh 35 panelis yang terdiri atas 15 panelis terlatih dan 20 panelis semi terlatih. Analisis data menggunakan statistik uji Anava ganda dan dilanjutkan dengan uji lanjut Duncan. Uji kandungan gizi egg roll dilakukan di Balai Penelitian dan Konsultasi Industri Surabaya untuk mengetahui karbohidrat, protein, serat, vitamin a, vitamin c, kalsium, dan zat besi. Hasil penelitian menunjukkan; 1) proporsi tepung sorgum berpengaruh terhadap sifat organoleptic egg roll meliputi warna, aroma, tekstur, kerenyahan, rasa dan tingkat kesukaan. 2) penambahan tepung kelor terhadap sifat organoleptik produk egg roll berpengaruh terhadap warna, aroma, tekstur, kerenyahan dan tingkat kesukaan egg roll sorgum. 3) interaksi proporsi tepung sorgum dan penambahan tepung kelor berpengaruh terhadap sifat organoleptik yang meliputi aroma, kerenyahan dan tingkat kesukaan egg roll sorgum. Egg Roll terbaik dihasilkan dari tepung sorgum 80% dan penambahan tepung daun kelor 2%. 4) kandungan gizi egg roll terbaik terdiri dari karbohidrat 72,54% protein 8,65%, Serat 2,68%, Vitamin A 98,50%, , Vitamin C 68,5%, kalsium 82,6% dan zat besi 11,80%. Kata Kunci : Egg roll, Sorgum, dan Daun kelor Abstrac Egg Roll is a thin cake shaped roll or has a long size, sweet and savory taste. This study aims to determine, 1) the influence of the proportion of sorghum flour to organoleptic egg roll properties that include color, aroma, texture, crispness of taste and the level of favorite egg roll sorghum. 2) the effect of flour moring on the organoleptic properties of egg roll products which include color, aroma, texture, crispness, taste and favorite level. 3) the effect of the interaction of the proportion of sorghum flour and the addition of moringa flour to the organoleptic properties which include color, aroma, texture, crispness, taste and favorite levels of egg roll sorghum. 4) the best nutritional content of egg roll products that include carbohydrates, fats, proteins, fiber, iron, vitamin A, vitamin C, and calcium. The type of this research is experimental research with proportion of sorghum flour 70%, 80%, 90% and addition of 2%, 4%, 6% moringa flour to 9 treatment combinations. Data collection techniques in this study were conducted by observation by 35 panelists consisting of 15 trained panelists and 20 semi-trained panelists. The data analysis used double ANAVA test statistic and continued with Duncan test. The nutrient egg roll test was conducted at Balai Penelitian dan Konsultasi Industri Surabaya to know carbohydrate, protein, fiber, vitamin a, vitamin c, calcium, and iron. The results showed; 1) the proportion of sorghum flour effect on organoleptic egg roll properties include color, aroma, texture, crispness, taste and favorite level. 2) the addition of flour moring to organoleptic properties of egg roll products affect the color, aroma, texture, crispness and the level of favorite egg roll sorghum. 3) the interaction of the proportion of sorghum flour and the addition of moringa flour effect on organoleptic properties which include aroma, crispness and the level of favorite egg roll sorghum. Egg Roll is best produced from 80% sorghum flour and 2% flour moring added. 4) The best nutrient content of egg roll consists of carbohydrate 72.54% protein 8.65%, Fiber 2.68%, Vitamin A 98,50%,, 68,5% Vitamin C, calcium 82,6% and iron 11 , 80%. Keywords: Egg roll, Sorghum, and Moringa Leaf
KEAMANAN PANGAN IKAN ASIN DI DESA LABUHAN KECAMATAN BRONDONG KABUPATEN LAMONGAN MEI ROSSA, ITA; NURLAELA, LUTHFIYAH
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
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Abstrak Ikan asin adalah bahan makanan yang terbuat dari daging ikan yang diawetkan dengan menambahkan banyak garam. Dengan metode pengawetan ini daging ikan yang biasanya membusuk dalam waktu singkat dapat disimpan di suhu kamar untuk jangka waktu berbulan-bulan. Meskipun ikan asin sangat memasyarakat, ternyata pengetahuan masyarakat mengenai ikan asin yang aman dan baik untuk dikonsumsi masih kurang. Akhir-akhir ini, permasalahan yang sering terjadi dan ramai dibicarakan baik di media massa maupun media cetak adalah keracunan makanan karena penggunaan zat kimia berbahaya yaitu penggunaan formalin pada industri penanganan dan pengolahan hasil perikanan di Indonesia, Penelitian ini bertujuan untuk: 1) mengetahui profil penjamah ikan asin 2) mengetahui kondisi sanitasi bahan, alat dan tempat pengolahan ikan asin; 3) mengetahui higiene penjamah, pengetahuan dan sikap penjamah dalam proses pengolahan ikan asin, dan 4) mengetahui tingkat pengetahuan dan sikap konsumen terhadap produk ikan asin; serta 5) mengetahui kandungan formalin dalam ikan asin. Penelitian ini adalah penelitian deskriptif kuantitatif, yang dilakukan di Desa Labuhan Kecamatan Brondong Kabupaten Lamongan tempat pengolahan ikan asin yang bersedia berjumlah sepuluh tempat pengolahan ikan asin. Data diperoleh melalui observasi. Analisis data menggunakan tabulasi silang dan presentase yang selanjutnya diolah secara deskriptif. Hasil penelitian menunjukkan bahwa 1) Penjamah ikan asin mayoritas laki-laki yang berumur 40-50 tahun, 2) Sanitasi bahan, sanitasi alat dan tempat pengolaan secara umum cukup baik, 3) Personal higiene penjamah kurang baik, dan pengetahuan penjamah cukup baik, dan sikap penjamah rata-rata menyatakan setuju terhadap perilaku higiene namun pada kenyataannya penjamah tidak melakukan higiene dengan baik, 4) Pengetahuan konsumen cukup baik, dan sikap konsumen rata-rata menyatakan setuju untuk lebih selektif memilih ikan asin yang akan dikonsumsi, 5) Dalam penelitian ini, sejumlah 6 sampel produk ikan asin mengandung formalin dan 4 sampel tidak mengandung formalin. Kata kunci: profil penjamah, sanitasi, higiene dan pengetahuan dan sikap penjamah, pengetahuan dan sikap konsumen, kandungan formalin. Abstract Salted fish is a food made from fish meal that is preserved by adding much salt. With this preservation method fish meat which usually decompose in short time can be sTored at temperature room for a period of months athough salted fish in very popular, it tuinsout that people?s knowledge about salted fish is safe and good for comsumption is still lacking. Recently. The problems that frequent happened and discussed in the mars media and the print media are food poisoning due to the use of harmful chemicals, namely the using of formalin in the handling and processing industries of fishery product in Indonesia. This research aims to 1) know the profils of the handlers salted fish 2) to know the sanitary condition of ingredients, tools and salted fish processing place 3) to know the higiene of handlers, knowledge and attitudes of handlers in the process of salted fish 4) to know the level of consumer knowledge and attitude forward salted fish product 5) to know content of formalin in salted fish. This research is a quantitative descriptive research, it was conducted in labuhan village , Brondong District , Lamongan Regency, where salted fish processing is willing to are ten salted fish processing places. Obtained data through observation. Analysis data using cross tabulation and percentage which then processed descriptively. The results of the research showed that 1) the salt fish peddling of the majority of men that has aged 40-50 years, 2) sanitation materials, Sanitation tools and place of management generally good enough 3) the personal hygiene of the handlers is not good, and the knowledge of the handlers is good enough, the attitudes of the average behavior but in really the handler does not the hygiene attitude well, 4) Consumer knowledge is good enough, and average of consumer attitude states are agree to be more selection in choosing salted fish to be consumed 5) in this research, a number of 6 samples of salted fish products containing formalin and 4 samples d not containing formalin. Keywords: applicant profile, sanitation, hygiene and knowledge and attitude of handlers, knowledge and consumer attitudes, formalin content.
PENGARUH PROPORSI PUREE WORTEL (DAUCUS CAROTA L.) DAN EKSTRAK DAUN KELOR (MORINGA OLEIFERA LAMK) TERHADAP SIFAT ORGANOLEPTIK SOSIS SAPI MITASARI, LAILY; , SUHARTININGSIH
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
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Abstrak Sosis merupakan produk olahan daging yang cukup digemari masyarakat terutama anak dan remaja Penelitian ini bertujuan untuk mengetahui 1) pengaruh proporsi puree wortel dan ekstrak daun kelor terhadap sifat organoleptik sosis sapi meliputi warna, aroma, rasa, tekstur, kekenyalan, dan kesukaan, 2) kandungan gizi pada sosis meliputi vitamin A, serat, kalsium, dan kalium. (3) Persentase kandungan vitamin A, serat, kalsium, dan kalium sosis terhadap angka kebutuhan gizi anak sekolah dasar Jenis penelitian ini adalah eksperimen dengan empat perlakuan proporsi puree wortel dan ekstrak daun kelor yaitu (6:1), (5:2), (4:3), dan (3:4). Pengambilan data menggunakan lembar observasi dengan jumlah panelis sebanyak 40 orang. Analisis data menggunakan uji one way anova dan uji Duncan. Kemudian dilanjutkan dengan uji kimia untuk mengetahui kandungan vitamin A dan kalsium pada ke empat proporsi sosis. Hasil penelitian menunjukkan 1) terdapat pengaruh terhadap warna, aroma, rasa, tekstur, kekenyalan dan kesukaan sosis wortel daun kelor 2) Rentang kandungan vitamin A yaitu dengan kandungan terendah 1.626,67 IU dan tertinggi 2.040 IU, rentang kandungan serat yaitu kandungan terendah 5,86 g dan kandungan tertinggi 9,71 g, rentang kandungan kalsium yaitu dengan kandungan terendah 284,279 mg dan tertinggi 314,486 mg, serta rentang kandungan kalium yaitu dengan kandungan kalium terendah 483 mg dan tertinggi 786 mg. (3) Persentase kandungan gizi sosis tertinggi (proporsi S6:1) terhadap angka kecukupan gizi pangan jajanan anak sekolah yaitu Vitamin A yaitu antara 1700% - 2040%, Kalsium yaitu antara 118% - 142%, Kalium yaitu antara 87%, dan Serat yaitu antara 162% - 187%. Kata kunci : Sosis, puree wortel, ekstrak daun kelor. Abstract Sausage is a meat-processed product that is quite popular among people, especially children and adolescents. This study aims to determine 1)the influence of the proportion of carrot puree and kelor leaf extract to organoleptic properties of cow sausage include color, aroma, taste, texture, elasticity, and liking 2)nutrition in sausages include vitamin A, fiber, calcium, and potassium. (3)Percentage of vitamin A, fiber, calcium, and potassium sausage to the nutritional needs of primary school children. This study was experimental with four treatments of carrot puree and Moringa leaf extract (6: 1), (5: 2), (4: 3), and (3: 4). Data collection using observation sheet with number of panelist counted 40 people. Data analysis used one way anova test and Duncan test. Then followed by chemical tests to determine the content of vitamin A and calcium in the four proportions of sausage. The results showed 1)the effect on the color, the smell, the taste, the texture, the elasticity and the taste of carrot leaf sausage 2)The vitamin A content range with the lowest content 1,626.67 IU and the highest is 2,040 IU, the fiber content range is the lowest content 5, 86 g and the highest content of 9.71 g, the calcium content range with the lowest content of 284.279 mg and the highest 314.486 mg, and potassium content range with the lowest potassium content of 483 mg and the highest of 786 mg. (3)The highest percentage of nutritional content of sausage (proportion of S6: 1) to nutritional adequacy value of school snack food is Vitamin A that is between 1700% - 2040%, Calcium is between 118% - 142%, Potassium is between 87%, and Fiber ie between 162% - 187% A that is between 1700% - 2040%, Calcium is between 118% - 142%, Potassium is between 87%, and Fiber ie between 162% - 187%. Keywords : Sausage, carrot puree, moringa leaf extract
PENGARUH SUBTITUSI TEPUNG GATOT INSTAN DAN JENIS SHORTENING TERHADAP SIFAT ORGANOLEPTIK ROLL CAKE NEOVETA, DEKONA; TRI PANGESTHI, LUCIA
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
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Abstrak Roll cake disebut juga swiss roll yaitu jenis cake yang digulung setelah matang. Roll cake terbuat dari telur, terigu, gula kastor, susu bubuk, shortening dan emulsifier serta penambahan bahan makanan lain yang diijinkan. Roll cake menggunakan banyak kuning telur dan sedikit tepung agar adonan lembut dan ringan sehingga tidak pecah saat digulung. Tujuan penelitian ini untuk mengetahui : (1) pengaruh substitusi tepung gatot terhadap sifat organoleptik roll cake meliputi bentuk, kulit permukaan, tekstur, pori-pori, warna, rasa, aroma dantingkat kesukaan, (2) kandungan zat gizi pada produk terbaik dari uji organoleptik meliputi karbohidrat, protein, serat, lemak, air, abu, dan kalsium, (3) harga jual produk terbaik roll cake. Jenis penelitian ini adalah penelitian eksperimen dengan desain pola dua faktor, yaitu: faktor A terdapat 3 perlakuan substitusi tepung gatot sebesar 70%, 85% dan 100% dari berat tepung terigu dan faktor B terdapat 2 perlakuan jenis shortening yaitu margarin 100 gram dan campuran margarin-mentega 50g:50g.Metode pengambilan data dilakukan dengan cara uji organoleptik sebanyak 30 panelis yaitu panelis terlatih sebanyak 10 orang (dosen) dan panelis semi terlatih sebanyak 20 orang (mahasiswa). Hasil penelitian menunjukkan bahwa(1) subtitusi tepung gatot instan berpengaruh nyata terhadap kulit permukaan, tekstur, warna, aroma, dan tingkat kesukaan. Jenis shortening berpengaruh nyata terhadap pori-pori dan aroma.Produk roll cake terbaik terdapat pada perlakuan substitusi tepung gatot 70 % dengan jenis shortening campuran margarin-mentega,(2)Kandungan gizi roll cake berdasarkan uji kimia di laboratorium pada produk terbaik adalah kadar air 29,10 %, protein 8,10%, kadar lemak 6,57 %, karbohidrat sebanyak 51,10 %, serat 3,84%, kalsium 65,88 %, dan abu 2,11 %. (3) Harga jual produk roll cake gatot per roll adalah Rp 31.801,- Kata Kunci: Roll cake, Tepung gatot, Shortening Abstract Roll cake is also called swiss roll which is kind of cake rolled after baked. Roll cake made of eggs, flour, caster sugar, milk powder, shortening and emulsifier with or without the addition of other permitted food ingredients. Roll cake uses a lot of egg yolks and a little flour to make the dough soft and light so it does not break when rolled. The purpose of this research is to know: (1)the effect of substitution of gatot flour to the organolepticqualityofrollcakewhich include shape, color, taste, aroma, and the level of preference 2) nutrient content in the best roll cake of organoleptic test which include carbohydrates, proteins, fiber, fat, watercontent, ashcontent, and calcium 3) selling price of best roll cake. The research is a research experiment with two factorial.A factor was the substitution of gatot flour, with 3 level of factor 70%, 85% dan 100% of the weight of wheat flour and B factor was 2 type of shortening, that are 100 gram of margarine and 50gram:50gram margarine-butter blend.The data collection was conducted using systematicobservation by 30 panelist, consisted of 10 panelists trained (lecturers) and 20 panelists semi-skilled (students). The results of this research shows that 1) the subtituon of instan gatot flour truly affected surface of roll cake, texture, color, aroma, and level of preference. The type of shortening affect the pores and aroma of roll cake.Best product of roll cake is product with substitution of 70 % gatot flour and type of shortening is margarine-butter blend.2)the nutrient content based on chemical test result obtained from the best product of roll cakewhich include water content of 29.10%, protein 8,10%, fat content of 6.57%, carbohydrate of 51.10%, fiber 3.84%, calcium 65.88% and ashcontent 2.11%. 3) The selling price of roll cake each roll is Rp 31.801,- Keywords: Roll cake, Flour gatot, Shortening.
PENGARUH SUBTITUSI TEPUNG DAN JENIS TEPUNG JAGUNG PADA HASIL JADI SUS KERING DITINJAU DARI SIFAT ORGANOLEPTIK TRIA ROCHLIANA, JUNEVA; ASTUTI, NUGRAHANI
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
Publisher : Jurnal Tata Boga

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Abstrak Sus kering jagung merupakan produk Choux paste yang disubtitusi dengan tepung jagung. Sus kering mempunyai tekstur renyah, ringan dan berongga. Penelitian ini bertujuan untuk mengetahui 1) pengaruh subtitusi tepung jagung terhadap sifat organoleptik sus kering meliputi warna, rasa, aroma, bentuk, rongga dan pori-pori, kerenyahan, tekstur, dan tingkat kesukaan, 2) pengaruh jenis tepung jagung terhadap sifat organoleptik sus kering meliputi warna, rasa, aroma, bentuk, rongga dan pori-pori, kerenyahan, tekstur, dan tingkat kesukaan, 3) pengaruh interaksi subtitusi dan jenis tepung jagung terhadap sifat organoleptik sus kering meliputi warna, rasa, aroma, bentuk, rongga dan pori-pori, kerenyahan, tekstur, dan tingkat kesukaan, 4) kandungan gizi karbohidrat, protein, lemak, serat, vitamin B1 dan pro vitamin A pada sus kering terbaik. Penelitian ini merupakan penelitian eksperimen dengan desain faktor ganda dari 3x2, yaitu: perlakuan subtitusi tepung jagung sebanyak 70%, 60%, dan 50% yang diambil dari persen total berat terigu yang digunakan; jenis tepung jagung (tepung jagung instan dan tepung jagung non instan). Teknik pengumpulan data menggunakan instrument dan lembar observasi dengan uji organoleptik yang dilakukan oleh 15 panelis terlatih dan 15 panelis semi terlatih. Analisis data hasil uji organoleptik menggunakan analisis anava ganda dan uji lanjut duncan, selanjutnya dilakukan uji kimia untuk mengetahui kadar kandungan gizi dalam sus kering. Hasil penelitian menunjukan: 1) Subtitusi tepung jagung berpengaruh terhadap rasa, rongga dan pori-pori, aroma, kerenyahan, dan tingkat kesukaan tetapi berpengaruh terhadap warna, bentuk, dan tekstur pada sus kering jagung; 2) jenis tepung jagung berpengaruh terhadap warna, dan rongga dan pori-pori tetapi tidak berpengaruh terhadap rasa, aroma, bentuk, kerenyahan, tekstur, dan tingkat kesukaan pada sus kering jagung; 3) interaksi subtitusi dan jenis tepung jagung berpengaruh terhadap warna tetapi tidak berpengaruh terhadap rasa, aroma, bentuk, rongga dan pori-pori, kerenyahan, tekstur dan tingkat kesukaan pada sus kering jagung; 4) Produk sus kering jagung terbaik adalah perlakuan A1 yaitu subtitusi tepung jagung instan 70%. Adapun kandungan gizinya yaitu karbohidrat 78,65%, protein 9,56%, serat 3,61%, lemak 6,78%, vitamin B1 7,85mg dan pro vit A 81,50mg. Kata Kunci: Sus kering jagung, tepung jagung, jenis tepung jagung Abstract Corn driest soes is a Choux paste product substituted with corn flour. Driest soes has crispy texture, light and hollow. The purpose of this research is to know 1) the influence of corn flour substitution on the organoleptic properties of driest soes include color, flavor, shape, cavity and pores, crispness, texture and favorite level 2) the influence of corn flour type to organoleptic properties of driest soes including color, flavor, shape, cavity and pores, crispness, texture, and favorite level; 3) the influence of substitution interaction and the type of corn flour on the organoleptic properties of dry sus include color, flavor, shape, cavity and pores, crispness, texture, and favorite level, 4) The nutritional content of carbohydrate, protein, fat, fiber, vitamin B1 and pro vitamin A in the best driest soes. This research is an exprimental research with double factor design, that is: the treatment of corn flour substitution of 70%, 60%, and 50% taken from percent of total weight of flour used; type of corn flour (instant corn flour and non-instant corn flour). Data collection techniques using instrument and observation sheet by organoleptic test conducted by 15 trained panelists and 15 semi-trained panelists. Data analysis of organoleptic test result using one way anova analysis and further test duncan, then chemical test was done to know the content of nutrient content in driest soes. The results showed: 1) substitution of corn flour affects the taste, cavities and pores, flavor, crispness and the level preferences but there is no effect on the color, shape, and texture for driest soes; 2) the type of corn flour has an effect on the color, and the cavities and pores but there is no effect on the taste, flavor, shape, crispness, texture, and the level preferences for driest soes; 3) substitution interactions and corn flour type affect the color but there is no effect on taste shape, , flavor, and, cavities and pores, crispness, texture, and the level of preference for driest soes, 4) The best driest soes treatment product A1 is 70% instant corn flour substitution. The nutritional content of carbohydrate 78.65%, 9.56% protein, 3.61% fiber, 6.78% fat, vitamin B1 7.85mg and pro vit A 81.50mg. Keywords: driest soes, corn flour, corn flour type
PENGARUH KUALITAS PRODUK, HARGA, DAN KUALITAS PELAYANAN TERHADAP KEPUASAN KONSUMEN RESTORAN CEPAT SAJI KFC BASUKI RAHMAT SURABAYA FIAZISYAH, ANNISA; PURWIDIANI, NIKEN
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
Publisher : Jurnal Tata Boga

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Abstrak Kepuasan konsumen merupakan tonggak keberhasilan suatu perusahaan. Penelitian ini bertujuan untuk mengetahui pengaruh: 1) kualitas produk terhadap kepuasan konsumen; 2) harga terhadap kepuasan konsumen; 3) kualitas layanan terhadap kepuasan konsumen; dan 4) kualitas produk, harga, dan kualitas layanan terhadap kepuasan konsumen secara simultan Penelitian ini dilakukan di restoran cepat saji KFC Basuki Rahmat Surabaya Jalan Basuki Rahmat Nomor 27-31. Sampel penelitian adalah pelanggan berjenis kelamin laki-laki atau perempuan dengan usia 17 tahun keatas yang telah melakukan pembelian di Restoran Cepat Saji KFC Basuki Rahmat minimal satu kali. Data diperoleh melalui kuesioner dan dianalisa dengan uji signifikansi parameter parsial (Uji T) untuk mengukur pengaruh secara parsial dan Uji siginifikansi simultan (Uji F) untuk mengukur pengaruh secara simultan . Hasil penelitian menunjukan: 1) Tidak ada pengaruh kualitas produk terhadap kepuasan konsumen Restoran Cepat Saji KFC Basuki Rahmat; 2) Terdapat pengaruh kualitas harga terhadap kepuasan konsumen Restoran Cepat Saji KFC Basuki Rahmat; 3) Terdapat pengaruh yang dominan kualitas layanan terhadap kepuasan konsumen Restoran Cepat Saji KFC Basuki Rahmat; dan 4) Terdapat pengaruh kualitas produk, kualitas harga dan kualitas layanan terhadap kepuasan konsumen Restoran Cepat Saji KFC Basuki Rahmat secara simultan Kata kunci : Kualitas produk, harga, kualitas layanan, kepuasan konsumen Abstract Consumer satisfaction is a milestone of success of a company. This research is aim to understand the effect of: 1) product quality on customer satisfaction; 2) price on customer satisfaction; 3) service quality to customer satisfaction; and 4) quality of product, price, and quality of service to consumer satisfaction simultaneously. This research is conducted at fast food restaurant KFC Basuki Rahmat Surabaya Jalan Basuki Rahmat Number 27-31. Sample is customers male or female, aged 17 and above who have purchased at KFC Basuki Rahmat Fast Food Restaurant at least once. Data is obtained through questionnaire and analyzed by partial parameter significance test (T test) to measure partial and simultaneous significance test (F statistical test) to measure influence simultaneously. The result is showed that: 1) Product quality give no effect to satisfaction of KFC Basuki Rahmat customers; 2) Price quality influence satisfaction of KFC Basuki Rahmat consumers; 3) Service quality give dominant influence to satisfaction of KFC Basuki customers; and 4) Product quality, price quality and service quality influence to satisfaction KFC Basuki Rahmat of consumers simultaneously. Keywords: Product quality, price, service quality, customer satisfaction
PENGARUH SUBSTITUSI TEPUNG TIWUL TAWAR INSTAN DAN METODE PENGOCOKAN TERHADAP SIFAT ORGANOLEPTIK SPONGE CAKE. CHANDRA P, DINKA
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
Publisher : Jurnal Tata Boga

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Abstract Sponge cake is a type of cake made from thick dough and has a slightly coarse texture, less flexible and tend to be camped when cut. This research was aimed to find out 1) the effect of instant tiwul flour on the organoleptic properties of sponge cake tiwul, 2) the effect of shuffling method on sponge cake tiwul result, 3) interaction of instant tiwul flour substitution and whisking method on organoleptic properties of sponge cake tiwul, 4 ) the nutritional value of proximate, iron and calcium in sponge cake. The type of this research is experiment with 3x2 factorial design, where the independent variable is the proportion of tiwul flour: shaking method. Tiwul Flour 45%: Whisking Method cold. 45% tiwul flour: Whisking method is hot. 60% tiwul flour: Whisking method is cold. 60% tiwul flour: Hot whisking method. 75% tiwul flour: Whisking method is cold. 75% tiwul flour: Hot whisking method. The dependent variables of this study include color, aroma, texture, pores, taste, joy. The data was collected using an observation sheet by organoleptic test conducted by 10 trained panelists and 20 semi-trained panelists. Analysis of organolepic test result data using multiple anava test and advanced duncan test. The best results of sponge cake then tested the chemical content proksimat, iron and calcium. The results showed that 1) substitution of instant tiwul flour influenced the organoleptic properties of instant tiwul sponge cake which include color, texture, pores and favorite level. However, it does not affect the smell and taste. 2) shaking method effect on to organoleptic properties of instant tiwul sponge cake which include color. But it does not affect the smell, texture, pores, taste and level of fondness. 3) the interaction of instant tiwul flour substitution and the shaking method have an effect on the favorite level. But it does not affect the color, aroma, texture, pores and taste. 4) nutritional content of the best tiwul sponge cake result of research of 45% instant tiwul flour substitution with cold whisking method. Based on the result of laboratory test in the form of test of proximate chemical content of protein 8.05%, carbohydrate 52.87%, fat 4.90%, fiber 5.11%, water 28.56%, calcium 51.05% and iron 1, 2%. Keywords: Sponge cake, Tiwul flour, Methode whisking.

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