DIVERSIFIKASI TAPE UBI JALAR KUNING MENJADI SUWAR-SUWIR

Abstract

Penelitian eksperimen ini bertujuan untuk mengetahui kualitas suwar-suwir tape ubi jalar kuning dari; (1) aspek warna (2) aspek rasa 3) aspek tekstur. Metode pengumpulan data yang digunakan dalam penelitian ini adalah metode observasi. Data dianalisis dengan menggunakan teknik deskriptif kuantitatif. Panelis dalam penelitian ini merupakan panelis terlatih yang terdiri dari 24 orang staf Cook dan 1 orang Sous CHEF di Bvlgari Hotels & Resorts serta 4 orang staf Cook dan 1 orang CHEF di Hotel Puri Saron. Hasil penelitian ini menunjukkan; (1) kualitas suwar-suwir tape ubi jalar kuning dari aspek warna berada dalam kategori baik (3,00) sesuai tolok ukur yaitu krem (2) kualitas suwar-suwir tape ubi jalar kuning dari aspek rasa berada dalam kategori baik (3,00) sesuai tolok ukur yaitu manis keasaman khas tape ubi jalar kuning (3) kualitas suwar-suwir tape ubi jalar kuning dari aspek tekstur berada dalam kategori baik (3,00) sesuai tolok ukur yaitu padat dan kering.
Kata Kunci : diversifikasi, kualitas, suwar-suwir, tape ubi jalar kuning.

This experimental reseach intend to know quality of suwar-suwir which is fermentation from yellow sweet potato in; (1) The colour aspect. (2) The taste aspect. (3) The texture aspect. The metode data collectingwe use on this experimental is observation. This data we analysed using quantitative descriptive techniques. The panelist on this experimental constitute from the trained panelist which is from 24 cook staff and 1 sous chef of Bvlgari Hotels and Resorts, and also 4 cook staff and 1 chef from Puri Saron Hotel. The reseach result are show to; (1) The quality colur of suwar-suwir which is fermentation from yellow sweet potato in a good category (3,00) in appropriate refrence which is cream – colured. (2) The quality taste of suwar-suwir which is fermentation from yellow sweet potato in a good category (3,00) in appropriate refrences are sweet and acid typical taste of fermentation from yellow sweet potato (3) The quality texture of suwar-suwir which is fermentation from yellow sweet potato in a good category (3,00) in appropriate refrences are solid and dry.
keyword : diversification, fermentation of yellow sweet potato, quality, suwar-suwir.