MODIFIKASI KEBAB PUREE SINGKONG AYAM BUMBU WOKU SEBAGAI PEMANFAATAN BAHAN PANGAN LOKAL

Penulisan Tugas Akhir ini dengan tujuan untuk memperoleh formula modifikasi terbaik kebab puree singkong ayam bumbu woku. Uji coba dilakukan di Laboratorium Pastry dan Bakery Lantai 2, Gedung H, Kampus A, Universitas Negeri Jakarta. Rentang waktu uji coba ini dilakukan sejak Maret – Juli 2022. Uji coba ini dilakukan dengan menggunakan metode eksperimen dengan menggunakan singkong sebagai bahan pengganti. Uji coba metode eksperimen dilakukan beberapa kali hingga memperoleh formula modifikasi terbaik. Uji validasi dilakukan kepada 2 panelis ahli untuk memperoleh penilaian organoleptik dari produk kebab puree singkong ayam bumbu woku. Hasil uji validasi pada produk kebab puree singkong ayam bumbu woku menyatakan hasil penilaian pada aspek warna kulit kebab dengan nilai rata-rata 4,5 yakni mendekati krem; aspek warna adonan singkong dengan nilai rata-rata 5 yakni krem kekuningan; aspek warna ayam bumbu woku dengan nilai rata-rata 4,5 yakni mendekati orange; aspek warna saus dengan nilai rata-rata 4,5 yakni mendekati krem keorangean. Pada aspek rasa kulit kebab dengan nilai rata-rata 4,5 yakni mendekati asin; aspek rasa adonan singkong dengan nilai rata-rata 4,5 yakni mendekati asin; aspek rasa ayam bumbu woku dengan nilai rata-rata 4 yakni agak asin; aspek rasa saus dengan nilai rata-rata 4 yakni agak asam. Pada aspek aroma kulit kebab dengan nilai rata-rata 4 yakni agak beraroma tepung; aspek aroma adonan singkong dengan nilai rata-rata 4,5 yakni mendekati beraroma singkong; aspek aroma ayam bumbu woku dengan nilai rata-rata 5 yakni agak beraroma kunyit; aspek aroma saus dengan nilai ratarata 4 yakni agak beraroma cuka. Pada aspek tekstur kulit kebab dengan nilai rata-rata 4 yakni kenyal; aspek tekstur adonan singkong dengan nilai rata-rata 5 yakni lembut; aspek tekstur ayam bumbu woku dengan nilai rata-rata 4,5 yakni mendekati empuk; aspek tekstur saus dengan nilai rata-rata 4,5 yakni mendekati kental. Untuk harga jual ditetapkan dengan harga jual dengan kenaikan sebesar 40% sehingga harga jual kebab puree singkong ayam bumbu woku ditetapkan Rp. 12.000/pcs. ***** The purpose of writing this final project to obtain the best modified formula for cassava puree kebabs with chicken woku sauce. The trial was conducted at the Pastry and Bakery Laboratory, 2nd Floor, Building H, Campus A, State University of Jakarta. The time span of this trial was carried out from March - July 2022. This trial was carried out using an experimental method using cassava as a substitute. Experimental method trials were carried out several times to obtain the best modified formula. Validation test was carried out on 2 expert panelists to obtain organoleptic assessment of the cassava puree kebabs with chicken woku sauce product. The results of the validation test on cassava puree kebabs with chicken woku sauce stated that the assessment results on the skin color aspect of the kebab with an average value of 4.5, that is cream close to brown; the color aspect of cassava dough with an average value of 5, that is yellowish cream; the color aspect of chicken woku with an average value of 4.5, that is orange close to reddish; the color aspect of the sauce with an average value of 4.5 which is cream close to light orange. In terms of taste, the kebab skin has an average value of 4.5 which is a bit close to salty; the taste aspect of cassava dough with an average value of 4.5 which is slightly close to salty; the taste aspect of woku seasoned chicken with an average value of 4 which is slightly salty; the taste aspect of the sauce with an average value of 4 which is slightly sour. In the aspect of kebab skin aroma, the average value is 4, which is slightly floury; aspects of the aroma of cassava dough with an average value of 4.5, which is slightly flavored close to cassava; the aroma aspect of woku chicken with an average value of 5, which is slightly turmeric-scented; the aroma aspect of the sauce with an average value of 4 which is slightly vinegar-scented. In the aspect of kebab skin texture with an average value of 4, which is chewy; the texture aspect of cassava dough with an average value of 5 which is soft; the texture aspect of woku chicken with an average value of 4.5 which is slightly close to tender; the texture aspect of the sauce with an average value of 4.5 which is somewhat close to thick. The selling price is set at the selling price with an increase of 40% so that the selling price of cassava puree kebabs with chicken woku sauce is set at Rp. 12,000/pc