Xiao long bao Fusi dengan masakan Indonesia = Xiao long bao fusion with Indonesian cuisine

Oei, Jonathan and Carven, Carven and Horn, Nyoman Damien (2022) Xiao long bao Fusi dengan masakan Indonesia = Xiao long bao fusion with Indonesian cuisine. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Peneliti meneliti hidangan Cina klasik Xiao Long Bao dan menguji apakah itu bisa berhasil jika dipadukan dengan masakan Indonesia. Penelitian ini menggunakan metode eksperimen dengan menyebarkan kuesioner kepada responden untuk menguji tentang kualitas produk yang cukup baik dan perbandingan masing- masing produk terhadap satu sama lain melalui berbagai kategori. Penelitian ini dibuat dengan harapan dapat lebih mengenalkan masakan Indonesia melalui masakan Cina klasik dan untuk menguji kesukaan masakan dari berbagai segi seperti aroma, rasa, tekstur dan penampilan. Penelitian ini dilakukan dengan menciptakan 4 masakan Indonesia yaitu Soto Ayam Lamongan, Soto Betawi, Sop Ikan Batam dan Soto Lamongan serta mengganti kuah yang digunakan pada Xiao Long Bao klasik dengan masakan Indonesia tersebut. Teknik pengambilan sampel menggunakan convinience sampling. Penelitian ini menggunakan uji organoleptik yang terdiri dari uji hedonik dan uji mutu hedonik yang menguji indera manusia dan perlu dijawab dalam 4 kategori yaitu aroma, rasa, tekstur, kenampakan, serta melibatkan pengiriman kuesioner kepada panelis untuk memberikan pendapatnya mengenai perpaduan tersebut. masakan setelah mencicipinya. Hasil penelitian menunjukkan bahwa masakan fusion dalam penelitian ini valid dan reliabel serta disukai oleh panelis yang berbeda yang diberikan produk dalam kategori yang berbeda seperti yang terlihat pada hasil dan pembahasan melalui pengujian SPSS dan menunjukkan bahwa hidangan ini memiliki kualitas yang cukup baik dan dapat diandalkan serta. mampu membantu menyebarkan berita tentang masakan Indonesia./ The paper is made to research the classic Chinese dish Xiao Long Bao and test if it can work when fused with Indonesian cuisine. This research uses experiments done by giving questionnaires for the respondents to test the quality of the products are good enough and the comparison of each of those products towards each other through various categories. This research is made in the hopes that it can introduce more people towards Indonesian cuisine through the classic Chinese dish and to test the likeability of the dish in different terms such as aroma, taste, texture and appearance. This research is done by creating 4 Indonesian dishes being Soto Ayam Lamongan, Soto Betawi, Sop Ikan Batam and Soto Lamongan and substituting the broth used in the classic Xiao Long Bao with those Indonesian cuisines. Sample data collection is done by using the convinience sampling technique. This research uses the organoleptic test which consists of hedonic test and hedonic quality test which tests human sensories and needs to be answered in 4 categories which are aroma, taste, texture and appearance and involves sending questionnaires for the panelists to give their opinions regarding the fusion cuisine after tasting them. The result shows that the fusion cuisine in this research is valid and reliable while also liked by the different panelists who were given the products in the different categories as seen in the results and discussions through SPSS testing and shows that this dish has good enough quality and be able to help spread the word about Indonesia’s cuisine.

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