PEMBUATAN SAMBAL TABUR (CHILI FLAKES)  DENGAN PENAMBAHAN DAGING SAPI

THE MANUFACTURE OF CHILI FLAKES WITH BEEF ADDITION

Indonesia memiliki ragam jenis olahan sambal. Sambal merupakan salah satu komponen pelengkap dalam satu menu sepinggan. Seiring berjalannya waktu inovasi sambal semakin beragam seperti sambal dengan penambahan protein hewani diantaranya sambal cumi, sambal teri,sambal roa,dsb. Salah satunya sambal tabur dengan penambahan daging sapi yang disajikan kering. Penelitian ini bertujuan untuk mendapatkan formula sambal tabur dengan cita rasa gurih, pedas, dan renyah, serta untuk mengetahui tingkat kesukaan masyarakat terhadap sambal tabur dengan penambahan daging sapi dari aspek rasa, aroma, warna, dan tekstur. Uji coba dilakukan sebanyak 2 kali di dalam mata kuliah Pengembangan Produk pada Semester 6 di program studi D3 Tata Boga angkatan 2018. Uji coba dilakukan di dapur milik pribadi yang berlokasi di Perumahan Merpati, Pabean, Sedati. Metode yang digunakan adalah metode skoring dari uji hedonik. Sebanyak 30 panelis diantaranya, 7  panelis terlatih yaitu dosen di Jurusan PKK UNESA dan 23 panelis semi terlatih yaitu masyarakat sekitar UNESA. Hasil penelitian menunnjukkan uji ke-1 disimpulkan bahwa sambal tabur masih memiliki kandungan air sehingga tekstur yang dihasilkan tidak renyah. Pada uji coba ke-2 didapat tekstur sambal tabur yang lebih renyah hal ini disebabkan oleh metode pengeringan dengan waktu yang relative panjang.  Nilai rata-rata penilaian panelis dari aspek warna diperoleh 2.53, aroma 2.93, tekstur 2.96, dan rasa 3.1.

Indonesia has various types of chili preparations. Sambal is one of the complementary components in a plate menu. Along the time, the innovation of sambal is increasingly diverse, such as Sambal with the addition of animal protein including squid, anchovy, roa, etc. One of them is sambal with the addition of beef which is served dry. This study aims to obtain a formula for sambal with a savory, spicy, and crunchy, as well as to determine the level of people's preference for chili sauce with the addition of beef from the aspects of taste, aroma, color, and texture. The trial was carried out 2 times in the Product Development course in Semester 6 of the 2018 D3 Culinary study program. The trial was carried out in a privately owned kitchen located at Perumahan Merpati , Pabean, Sedati. The method used is the scoring method of the hedonic test. A total of 30 panelists of them, 7 trained panelists, namely lecturers in the PKK Department of UNESA and 23 semi-trained panelists, namely the community around UNESA. The results of the study showed that the 1st test concluded that the soy sauce still had water content so that the resulting texture was not crunchy. In the second trial, it was found that the texture of the sow sauce was crispier, this was due to the relatively long drying method. The average value of the panelists' assessment of the color aspect was 2.53, the aroma was 2.93, the texture was 2.96, and the taste was 3.1.