Inovasi Sate Lilit Berbahan Dasar Nangka Muda

Muhamad Dzaky Hariyanto, Umi Sumarsih, Nurlena Nurlena

Abstract

ABSTRAK Penelitian ini membahas tentang penggunaan buah nangka muda atau sering disebut tewel sebagai bahan dasar pebuatan sate lilit. Sate lilit adalah sate khas dari bali, sate lilit di bali biasanya berbahan dasar dasar daging ikan maupun daging ayam. Dengan menjadikan buah nangka muda menjadi bahan dasar pembuatan sate lilit maka akan menaikan kegunaan Nangka muda yang biasanya hanya dijadikan bahan dasar olahan sayur mayur di Indonesia dan kalangan vegetarian dapat mencicipi sate lilit juga. Tujuan ini adalah menemukan resep sate lilit berbahan dasar buah Nangka muda dan untuk mengetahui sejauh mana daya terima masyarakat terhadap sate lilit berbahan dasar Nangka muda. Penelitian ini dilakukan dengan menggunakan metode eksperimental dan dilakukan uji daya terima konsumen dengan cara uji organoleptik kepada 30 orang konsumen dengan menyebarkan kuisioner. Agar mendapatkan penilaian atas produk yang akan dibikin dan agar dapat diterima dimasyarakat luas. Dari hasil ujicoba pembuatan produk sate lilit dari bahan dasar nangka muda di dapat formulasi sebagai berikut kunyit 10 gr, jahe 10 gr, lengkuas 10 gr, serai 10 gr, daun jeruk 4 lembar, ketumbar bubuk 2 gr, kemiri 5 gr, gula merah 3 gr, cabai merah 10 gr, cabai rawit, bawang merah 10 gr, bawang putih 6 gr, garam 2 sdt untuk bumbunya sedangkan bahan adonannya mengunakan nangka muda sebanyak 250 gr, kelapa parut , 100 gr, santan 2 sdm , tepung maizena 3 dan bumbu sate lilitnya sebanyak 4 sdm. Dan hasil formulasi produk dapat di terima di masyarakat umum dan juga bagi masyarakat yang kurang suka makan sayur dapat di terima baik. Kata Kunci : Nangka Muda, Sate lilit, Vegetarian ABSTRACT This study discusses the use of young jackfruit or often called tewel as a basic ingredient in the manufacture of satay. Sate lilit is a typical satay from Bali. Sate lilit in Bali is usually made from fish or chicken meat. By making young jackfruit the basic ingredients for making sate lilit, it will increase the use of young jackfruit which is usually only used as a base for processed vegetables in Indonesia and vegetarians can taste curly satay too. The aim of this is to find the recipe for sate lilit made from young jackfruit and to find out the extent to which the community has accepted the satay made from young jackfruit. This research was conducted using experimental methods and a consumer acceptance test was carried out by means of organoleptic tests on 30 consumers by distributing questionnaires. In order to get an assessment of the product that will be made and so that it can be accepted by the wider community. From the trial results of making satay products from the basic ingredients of young jackfruit, the following formulations are 10 grams of turmeric, 10 grams of ginger, 10 grams of galangal, 10 grams of lemongrass, 4 pieces of lime leaves, 2 grams of coriander powder, 5 grams of hazelnut, 3 brown sugar. gr, 10 grams of red chili, 10 grams of cayenne pepper, 10 grams of red onion, 6 grams of garlic, 2 tsp of salt for the seasoning while the ingredients for the dough use 250 grams of young jackfruit, grated coconut, 100 grams, 2 tablespoons coconut milk, 3 cornstarch and seasonings satay wrapped as much as 4 tbsp. And the results of product formulations can be accepted by the general public. Keywords: Young Jackfruit, Sate Lilit, Vegetarian

Full Text:

PDF

Refbacks

  • There are currently no refbacks.
max_upload :0