LAPORAN PKL MANAJEMEN SISTEM PENYELENGGARAAN MAKANANAN

INSTITUSI
MODIFIKASI RESEP SAYURAN GULAI KANGKUNG SOSIS AYAM
DI RUMAH TAHANAN KELAS IIA KENDARI
PROVINSI SULAWESI TENGGARA

Disusun Sebagai Salah Satu Syarat Untuk Memenuhi Tugas PKL Bidang MSPM

DISUSUN OLEH :

Yusran Ainun Nini / P00331014028

Nursamsi Oktarini Gunawas / P00331014015

KEMENTERIAN KESEHATAN REPUBLIK INDONESIA

BADAN PENGEMBANGAN DAN PEMBERDAYAAN SUMBER DAYA MANUSIA KESEHATAN
POLITEKNIK KESEHATAN KENDARI
JURUSAN GIZI
2017
 DAFTAR ISI

LEMBAR PENGESAHAN ...........................................................................................i

KATA PENGANTAR ...................................................................................................ii

DAFTAR ISI ................................................................................................................iii

DAFTAR TABEL .........................................................................................................v

BAB I PENDAHULUAN

A. Latar Belakang ................................................................................................ 1

B. Tujuan Penelitian ............................................................................................ 2

BAB II TINJAUAN PUSTAKA

A. Modifikasi Resep ............................................................................................. 3

B. Cara Pembuatan atau Pengembangan Resep ................................................ 3

C. Bahan dalam Modifikasi .................................................................................. 4

D. Uji Organoleptik............................................................................................... 5

BAB III METODE PENELITIAN

A. Jenis Penelitian ............................................................................................... 8

B. Waktu dan Tempat Penelitian ......................................................................... 8

C. Sampel dan Panelis ........................................................................................ 8

D. Jenis dan Penyajian Data ............................................................................... 8

E. Alat dan Bahan................................................................................................ 9

F. Uji Organoleptik............................................................................................... 10

G. Cara Kerja ....................................................................................................... 11

H. Daya Terima ................................................................................................... 11

BAB IV HASIL DAN PEMBAHASAN

A. Hasil ................................................................................................................ 12

B. Pembahasan ................................................................................................... 17

BAB V KESIMPULAN DAN SARAN

A. Kesimpulan ..................................................................................................... 20

B. Saran .............................................................................................................. 20

DAFTAR PUSTAKA ................................................................................................... 21

LAMPIRAN................................................................................................................. 22
 DAFTAR TABEL

Tabel 1. Resep Dasar dan Resep Modifakasi ............................................................. 12

Tabel 2. Biaya Resep Dasar ....................................................................................... 14

Tabel 3. Biaya Resep Modifikasi ................................................................................. 15

Tabel 4. Nilai Gizi Resep Dasar .................................................................................. 15

Tabel 5. Nilai Gizi Resep Modifikasi ............................................................................ 16

Tabel 6. Daya Terima Resep Modifikasi ..................................................................... 16