Pencampuran Kaldu Ayam Dengan Empat Kopi Nusantara Terhadap Bakmi Jawa

WIhardi, Denis and Wijaya, Giovandrey and Pauline, Pauline (2020) Pencampuran Kaldu Ayam Dengan Empat Kopi Nusantara Terhadap Bakmi Jawa. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kaldu ayam merupakan salah satu bahan dasar utama dalam pembuatan sebuah makanan yang dicampurkan dengan bahan lainnya sehingga menghasilkan makanan yang lezat. Di Indonesia terdapat banyak makanan yang dimasak menggunakan kaldu, salah satunya adalah bakmi Jawa. Kaldu ayam sendiri memiliki berbagai macam manfaat kesehatan karena mengandung bahan – bahan alami seperti mirepoix dan bouquet garni. Minuman Kopi merupakan minuman hasil seduhan dari biji melalui proses pengeringan, pemanggangan, penggilingan, serta penyeduhan. Indonesia merupakan salah satu produsen kopi terbesar di dunia setelah Brazil,Vietnam, dan Kolombia , dan beberapa biji kopi dari Indonesia dikenal di dunia, seperti kopi arabika Aceh Gayo, kopi arabika Bajawa Flores, kopi robusta Toraja, kopi robusta Bali Kintamani, dan kopi arabika Papua Wamena. Namun karena berbagai alasan dan keterbatasaan tersediaan maka yang dipilih hanya kopi arabika Aceh Gayo, kopi arabika Bajawa Flores, kopi robusta Toraja,dan kopi robusta Bali Kintamani. Metode penelitian yang dilakukan adalah dengan metode eksperimen one shot study case dan menggunakan uji organoleptik yaitu menggunakan uji sensori indera manusia untuk mengetahui daya penerimaan terhadap kualitas produk berupa rasa, warna, aroma, dan tekstur. Menggunakan 25 panelis terlatih untuk menilai rasa, warna, aroma dan tekstur untuk menguji pencampuran kaldu ayam dengan empat kopi nusantara serta 25 panelis terlatih lain dibidangnya untuk menguji pencampuran kaldu ayam dengan 4 kopi nusantara kopi terhadap bakmi Jawa. Hasil dari penelitian ini menunjukan bahwa adanya pengaruh konsentrasi dan jenis biji kopi terhadap penilaian rasa, warna, aroma, dan tekstur, serta diterimanya pencampuran kaldu ayam dengan empat kopi nusantara serta pencampuran kaldu ayam dengan kopi terhadap bakmi Jawa. / Chicken broth is one of the main ingredients in making a food that is mixed with other ingredients to produce delicious food. In Indonesia there are many foods that are cooked using broth, one of which is Javanese noodles. Chicken broth itself has various health benefits because it contains natural ingredients such as mirepoix and garni bouquet. Coffee Beverage is a beverage brewed from beans through the process of drying, roasting, grinding, and brewing. Indonesia is one of the largest coffee producers in the world after Brazil, Vietnam and Colombia, and some coffee beans from Indonesia are known worldwide, such as Aceh Gayo Arabica coffee, Bajawa Flores Arabica coffee, Toraja Robusta coffee, Bali Kintamani Robusta coffee, and Arabica coffee Papua Wamena. However, due to various reasons and limitations available, only Aceh Gayo Arabica coffee, Bajawa Flores Arabica coffee, Toraja Robusta coffee, and Bali Kintamani Robusta coffee were chosen. The research method used is the one shot study case experimental method and using an organoleptic test that uses a human sensory test to determine the acceptability of product quality in the form of taste, color, aroma, and texture. Using 25 trained panelists to assess the taste, color, aroma and texture to test the mixing of chicken broth with four archipelago coffees as well as 25 other trained panelists in their fields to test the mixing of chicken broth with 4 archipelago coffees against Javanese noodles. The results of this study indicate that the effect of concentration and type of coffee beans on the assessment of taste, color, aroma, and texture, as well as the acceptance of mixing chicken broth with four archipelago coffees and mixing chicken broth with coffee on Javanese noodles.

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