Pengaplikasian bumbu dengan cita rasa nusantara pada siomai ayam = Application of Indonesian archipelago flavor on chicken

Pratiwi, Nadya Sekar (2021) Pengaplikasian bumbu dengan cita rasa nusantara pada siomai ayam = Application of Indonesian archipelago flavor on chicken. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Hidangan tradisional Indonesia adalah sebuah identitas bagi masyarakat daerah asalnya. Namun, karena adanya modernisasi banyak generasi milenial yang tidak mengetahui informasi mengenai makanan khas daerah tersebut karena mereka lebih menyukai hidangan yang sedang tren. Untuk itu, diperlukan upaya yang tepat untuk melestarikan kuliner Indonesia. Penelitian ini membahas mengenai cara mempresentasikan hidangan tradisional Indonesia dengan mengaplikasikan bumbu masakan nusantara pada makanan yang popular yaitu siomai. Jenis penelitian yang digunakan adalah penelitian eksperimen. Pengumpulan data dilakukan melalui metode uji organoleptik pada panelis. Indikator penilaiannya adalah rasa, tekstur, penampilan, dan aroma. Dari hasil uji organoleptik dapat disimpulkan bahwa hidangan dengan cita rasa nusantara dapat diaplikasikan pada siomai. / Indonesian traditional cuisine is an identity for the people of its origin. However, due to the modernization Indonesian millennials only have few information about it and they prefer trending food instead. Therefore, it requires the right effort to preserve the Indonesian cuisine. This research concentrates on the method used to present Indonesian traditional cuisine through applying it to the trending food i.e siomai. Experimental research is used as the research type. The data collected through sensory test to panel. The appraisal indicator are taste, texture, appearance, and fragrant. From the sensory test, can be concluded that the Indonesian traditional cuisine can be applied on siomai.

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