Syahla Thalita Sumardi, Rafiah (2023) EKSPERIMEN VELAPA (VEGETABLE LASAGNA PARE) DENGAN BUMBU RUJAK KHAS JAWA TIMUR SEBAGAI INOVASI FUSION FOOD. Diploma thesis, Politeknik Negeri Media Kreatif.
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Abstract
Food, which is accepted as a national identity, does not hinder changes in social values that accompany changes in people's lifestyles. Gen Z often finds traditional cuisine to be less appealing and less classic because it is outdated. This also changed the popularity of Rujak Cingur, limiting the use of local bitter gourd ingredients. Through the standard vegetable lasagna recipe at Park Hyatt Hotel Jakarta, a fusion innovation was developed combining lasagna seasoning for Italian cuisine and Rujak Cingur seasoning for Surabaya specialties as one of the preservation-related dishes I was achieve new product adoption rates. In this study, the test method used the control products Formula A (100% spinach), Formula B (90% bitter gourd : Spice for Goya Salad 10%) and Recipe C (80% Goya: salad seasoning 20%). The developed products were sensory tested by a panel of 25 moderately trained students of the Culinary Arts program. Hedonic qualities, such as aroma, taste, texture, and color, are used as variables to rate plant-based lasagna products on a scale of 1 to 5. According to sensory testing, Formula B drew the most participants, scoring 3,29 out of 5, or 66% of the total, compared to Formula C, which received 3,21 out of 5. Earned a 3.29 passing grade on the whole, the percentage was 64%. Which is still less than his control formula's percentage of 82%, which is 4.28 out of 5.
Keywords: Fusion food, organoleptic test, bitter gourd, vegetable lasagna
Makanan yang dianggap sebagai salah satu bentuk identitas bangsa, tidak menutup kemungkinan terjadinya perubahan nilai-nilai masyarakat yang ada seiring dengan perubahan gaya hidup masyarakat. Generasi Z seringkali menganggap makanan tradisional kurang menarik dan berkelas karena dianggap ketinggalan zaman. Hal ini turut mengubah popularitas rujak cingur dan menurunnya penggunaan bahan lokal pada pare. Melalui standar resep vegetable lasagna di Hotel Park Hyatt Jakarta, dikembangkan inovasi fusion food yang memadukan hidangan khas Italia yaitu lasagna dengan hidangan khas Surabaya yaitu bumbu rujak cingur menjadi salah satu sajian yang turut berpartisipasi dalam pelestarian makanan tradisional, pengembangan potensi bahan lokal serta berupaya untuk mendapatkan tingkat penerimaan produk baru yang menjadi tujuan dari penelitian ini. Penelitian ini menggunakan metode eksperimen dengan produk kontrol pada formula A (bayam 100%), formula B (pare 90% : 10% bumbu rujak cingur) dan formula C (pare 80% : 20% bumbu rujak cingur). Produk yang dikembangkan diuji sensori dengan 25 panelis semi terlatih dari mahasiswa program studi Seni Kuliner. Mutu hedonik digunakan sebagai variabel dalam menilai produk vegetable lasagna yang meliputi penilaian aroma, rasa, tekstur dan warna dengan skala 1-5. Hasil uji sensori menunjukkan formula yang paling banyak diminati panelis adalah formula B mendapat overall acceptability sebesar 3,29 dari 5 dengan persentase 66% dibandingkan formula C yang memiliki nilai keseluruhan sebesar 3,21 dari 5 dengan persentase 64%, meskipun nilai ini masih dibawah formula kontrol sebesar 4,28 dari 5 dengan persentase 82%.
Kata Kunci : Fusion food, uji hedonik, pare, vegetable lasagna
Item Type: | Thesis (Diploma) |
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Additional Information: | 1. Swastono Putro Pirastyo, S.Par., M.Par 2. Akhmad Guntawan S.S., M.Pd |
Uncontrolled Keywords: | Fusion food, uji hedonik, pare, vegetable lasagna |
Subjects: | L Education > L Education (General) L Education > LC Special aspects of education > LC5201 Education extension. Adult education. Continuing education |
Divisions: | Polimedia Jakarta > Jurusan Pariwisata > Prodi Seni Kuliner |
Depositing User: | Rafiah Syahla Thalita Sumardi |
Date Deposited: | 29 Aug 2023 07:44 |
Last Modified: | 29 Aug 2023 07:44 |
URI: | http://repository.polimedia.ac.id/id/eprint/6064 |