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All Journal JURNAL PENDIDIKAN TAMBUSAI Indonesian Journal of Community Empowerment
Taruna, Shaka Ramadhan
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Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Public Health Social Sciences

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Daya Terima Konsumen terhadap Pengaruh Teknik Pemasakan Pada Proses Pengolahan Sate Lilit Nabati (Steaming, Deep Frying dan Pan Seared) Yuliarini, Ni Luh Putu; Taruna, Shaka Ramadhan; Efrina, Efrina
Jurnal Pendidikan Tambusai Vol. 8 No. 3 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Penelitian ini bertujuan untuk membuat inovasi produk sate lilit nabati, dengan menggunakan tahu putih dan tiga macam tepung (terigu, tapioka, dan meat replacer) sebagai pengganti ayam dalam produk sate lilit. Ada tiga metode yang digunakan dalam pemasakan awal, yaitu pan seared, steaming, dan deep frying. Hal ini dilakukan untuk menganalisis kualitas organoleptik dari sate lilit nabati hingga mencapai hasil optimal yang menyerupai produk “sate lilit” asli yang terbuat dengan daging ayam/ikan. Penelitian ini dilakukan di laboratorium Tata Boga Universitas Negeri Jakarta selama 6 bulan. Metode penelitian awal dimulai dari memilih jenis produk modifikasi hingga uji organoleptik pada aspek warna, aroma, rasa dan tekstur. Dilanjutkan dengan uji organoleptik kepada 10 orang ahli dibidang tata boga serta 25 panelis agak terlatih dan 75 panelis tidak terlatih. Hasil yang diperoleh dalam penelitian menurut panelis ahli adalah teknik pan seared dan menurut panelis agak terlatih dan panelis tidak terlatih adalah teknik steaming.
PELATIHAN PEMBUATAN SATE LILIT IKAN BANDENG SEBAGAI UPAYA MENINGKATKAN KETERAMPILAN DAN STATUS GIZI BAGI MASYARAKAT Maulida, Alvina Fadila; Efrina, Efrina; Taruna, Shaka Ramadhan; Yuliarni, Ni Luh Putu
MAJU : Indonesian Journal of Community Empowerment Vol. 1 No. 5 (2024): MAJU : Indonesian Journal of Community Empowerment, September 2024
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/mn5eer15

Abstract

Food is essential for human survival. The government has to provide and distribute food which is affordable and safe for the people to consume. The society in Muara Gembong District, Bekasi Regency, mainly makes a living from fish farming, agriculture, and trade. A vivid example of food availability is the utilization of local resources through 'food modification'. One popular culinary product is satay, which is usually made from meat. However, in this particular training, we used a local raw material, namely milkfish, as the main ingredient for making sate lilit (a type of satay). Milkfish contains high protein, namely around 20-24%; rich with micro and macro minerals; as well as has a soft, chewy, and savory texture. The results of the training, based on the results of the pre-test and post-test, showed an n-gain score of 0.6. This number signifies that the making of sate lilit was medium. Furthermore, in an effort to follow up on the aforementioned result, we hope that SMAN 1 Muara Gembong can become a part of the mentoring groups of the study program.  
Co-Authors Efrina, Efrina Maulida, Alvina Fadila Yuliarini, Ni Luh Putu Yuliarni, Ni Luh Putu