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RAIHAN ADAM 201621524-2019 .Pdf CITA RASA KULINER KABUPATEN PAMEKASAN, KEPULAUAN MADURA TUGAS AKHIR Diajukan untuk memenuhi salah satu syarat dalam menempuh studi pada Program Diploma III Oleh: RAIHAN ADAM Nomor Induk: 201621524 JURUSAN HOSPITALITI PROGRAM STUDI MANAJEMEN TATA BOGA SEKOLAH TINGGI PARIWISATA BANDUNG 2019 KATA PENGANTAR Puji syukur penulis ucapkan ke hadirat Tuhan Yang Maha Esa karena oleh berkat dan rahmat-Nya penulis dapat menyelesaikan Tugas Akhir Food Presentation ini, dengan judul “CITA RASA KULINER KABUPATEN PAMEKASAN, KEPULAUAN MADURA”. Maksud dan tujuan dari penulisan tugas akhir ini adalah untuk memenuhi salah satu syarat akademis dalam menyelesaikan program pendidikan Diploma III jurusan Hospitality, program studi Manajemen Tata Boga di Sekolah Tinggi Pariwisata Bandung. Penulis menyadari bahwa dalam proses pembuatan Tugas Akhir ini, penulis banyak mendapatkan dukungan secara langsung maupun tidak langsung dari berbagai pihak. Oleh karena itu ijinkan penulis untuk mengucapkan terima kasih kepada : 1. Bapak Faisal, MM.Par., CHE. Selaku Ketua Sekolah Tinggi Pariwisata Bandung. 2. Bapak Andar Danova L. Goeltom, S.Sos., M.Sc, selaku Kepala Bagian Administrasi Akademik dan Kemahasiswaan Sekolah Tinggi Pariwisata NHI Bandung. 3. Bapak Edison Sitompul, S.Sos, MM., selaku Ketua Jurusan Hospitaliti Sekolah Tinggi Pariwisata NHI Bandung. 4. Ibu Ayu Nurwitasari, S.AP., MM.Par, selaku Ketua Program Studi Manajemen Tata Boga Sekolah Tinggi Pariwisata Bandung 5. Bapak Christian Helmy Rumayar, S.Sos., MM.Par selaku Dosen Pembimbing I atas dukungan, bimbingan, dan arahan yang diberikan kepada Penulis. i 6. Bapak Irfansyah, SE., MM selaku Dosen Pembimbing II yang telah memberikan bimbingan dan petunjuk-petunjuk dalam penulisan Tugas Akhir ini. 7. Kedua orang tua dan kakak penulis yang telah membantu penulis dalam menyusun makalah Tugas Akhir maupun produk yang akan di presentasikan. 8. Keluara besar Dosen dan Staf pengajar Program Studi Manajemen Tata Boga periode 2016-2019. 9. Rekan dan teman Program Studi Manajemen Tata Boga angkatan 2016 yang telah berjuang bersama selama tahun ajaran 2016-2019. 10. Bianca Latanya selaku orang yang selalu memberi dukungan penuh dan semangat serta membantu banyak dalam penyusunan Tugas Akhir 11. Pihak-pihak yang tidak bisa penulis sebutkan satu per satu. Penulis menyadari bahwa dalam penulisan Tugas Akhir ini masih jauh dari sempurna serta banyak kesalahan baik dalam penggunaan kata maupun bahasa. Maka dari itu penulis mengharapkan kritik dan saran yang membangun dari berbagai pihak. Penulis berharap agar Tugas Akhir ini dapat bermanfaat untuk kepentingan bersama, terutama pengenalan makanan Kabupaten Pamekasan. Bandung, Maret 2019 Penulis ii DAFTAR ISI Halaman KATA PENGANTAR……………………………………………. i DAFTAR ISI ................................................................................. iii DAFTAR TABEL ......................................................................... v DAFTAR GAMBAR ..................................................................... vii BAB I PENDAHULUAN 1. Latar Belakang Penelitian ........................................... 1 2. Tujuan Penelitian ........................................................ 3 3. Usulan Produk ........................................................... 4 4. Tinjauan Produk ......................................................... 11 a. Standard Recipe .............................................. 11 b. Recipe Costing ................................................ 21 c. Dish Costing ................................................... 22 d. Selling Price ................................................... 22 e. Nutritive Value ................................................ 29 5. Lokasi dan Waktu Penelitian ...................................... 35 BAB II PELAKSANAAN KEGIATAN PRESENTASI PRODUK 1. Perencanaan Latihan Kerja .......................................... 36 a. Perencanaan Kerja ........................................... 37 b. Food and Equipment Requisition ..................... 44 c. Equipment and Utensils Requisition ................. 45 d. Proses Perencanaan Waktu Presentasi Makanan 47 e. Pelaksanaan Latihan Kerja ............................... 49 f. Kendala dalam Latihan Kerja ........................... 57 2. Perencanaan Kerja Presentasi Poduk............................ 58 3. Matrix ......................................................................... 59 BAB III PELAKSANAAN KEGIATAN PRESENTASI PRODUK 1. Pelaksanaan Kegiatan “Mise en Place” .............................. 60 2. Proses pelaksanaan kegiatan Presentasi Produk ................... 63 3. Evaluasi Dari Tim Penguji................................................... 67 iii BAB IV KESIMPLUAN DAN SARAN 1. Kesimpulan ......................................................................... 68 2. Saran ................................................................................... 69 DAFTAR PUSTAKA ................................................................... 70 iv DAFTAR TABEL Tabel Halaman 1. Standard Recipe Rujak Pamekasan ................................................. 12 2. Standard Recipe Kaldu Kokot ........................................................ 13 3. Standard Recipe Daging Sik Osik ................................................... 14 4. Standard Recipe Petis Ola .............................................................. 16 5. Standard Recipe Dendeng Ragi ...................................................... 17 6. Standard Recipe Acar Ramping ...................................................... 19 7. Standard Recipe Nasi Putih ............................................................ 20 8. Perencanaan Biaya Rujak Pamekasan ............................................. 23 9. Perencanaan Biaya Kaldu Kokot .................................................... 23 10. Perencanaan Biaya Daging Sik Osik ............................................... 24 11. Perencanaan Biaya Dendeng Ragi .................................................. 25 12. Perencanaan Biaya Petis Ola .......................................................... 26 13. Perencanaan Biaya Acar Ramping .................................................. 27 14. Perencanaan Biaya Nasi Putih ........................................................ 27 15. Nutrition Value Rujak Pamekasan .................................................. 28 16. Nutrition Value Kaldu Kokot .......................................................... 29 17. Nutrition Value Daging Sik Osik .................................................... 30 18. Nutrition Value Petis Ola ................................................................ 31 19. Nutrition Value Dendeng Ragi ........................................................ 32 20. Nutrition Value Acar Ramping ....................................................... 33 21. Nutrition Value Nasi Putih .............................................................. 33 22. Perencanaan Kerja Rujak Pamekasan ............................................. 36 v 23. Perencanaan Kerja Kaldu Kokot ..................................................... 37 24. Perencanaan Kerja Daging Sik Osik ............................................... 39 25. Perencanaan Kerja Petis Ola ........................................................... 40 26. Perencanaan Kerja Dendeng Ragi ................................................... 41 27. Perencanaan Kerja Acar Ramping .................................................. 42 28. Perencanaan Kerja Nasi Putih ......................................................... 42 29. Daftar Kebutuhan Bahan ................................................................ 43 30. Daftar Kebutuhan Utensils.............................................................. 45 31. Daftar Kebutuhan Equipment ......................................................... 45 32. Proses yang Dilakukan Di Rumah .................................................. 46 33. Proses yang Dilakukan Di Ruang Uji Sidang .................................. 47 34. Pelaksanaan Latihan Kerja.............................................................. 48 35. Time Table ..................................................................................... 57 36. Matrix ............................................................................................ 58 37. Proses Pelaksanaan Kegiatan Presentasi Produk ............................. 62 vi DAFTAR GAMBAR Gambar Halaman 1. Ilustrasi Rujak Pamekasan .............................................................. 6 2. Ilustrasi Kaldu Kokot ..................................................................... 7 3. Ilustrasi Nasi Jajan ......................................................................... 8 4. Ilustrasi Daging Sik Osik ................................................................ 9 5. Ilustrasi Petis Ola ........................................................................... 9 6. Ilustrasi Dendeng Ragi ................................................................... 10 7. Ilustrasi Acar Ramping ................................................................... 11 vii BAB 1 PENDAHULUAN 1. Latar Belakang Pemerintah Belanda Pada tahun 1885 membagi wilayah Madura menjadi empat kabupaten, yaitu Kabupaten Bangkalan dan Kabupaten Sampang dibagian Madura Barat serta Kabupaten Pamekasan dan Kabupaten Sumenep dibagian Madura Timur. Adapun secara administratif, wilayah Madura ini merupakan bagian dari Provinsi Jawa Timur yang terletak diantara titik koordinat 113 32’ 54’ BT- 116 16’ 48’ BT dan 4 55’ LS- 7 24’
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