STANDARDISASI AYAM MASAK DI BULUH HIDANGAN DARI PROVINSI SULAWESI UTARA

*ABSTRAK* Penulisan tugas akhir ini bertujuan untuk mendapatkan formula standar terbaik dari hidangan Ayam Masak di Buluh yang merupakan hidangan khas yang berasal dari Provinsi Sulawesi Utara. Metode pengambilan data dilakukan melalui uji coba pembuatan hidangan sebanyak 3 kali hingga mendapatkan hasil terbaik yang diinginkan melalui beragam aspek yang telah ditetapkan. Proses uji coba ini melibatkan dosen pembimbing dan dua dosen validator atau panelis ahli. Uji coba dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Hasil validasi menunjukkan bahwa aspek warna mendapatkan nilai rerata 3,5 yang berada pada kategori merah kekuningan sampai merah pucat, pada aspek aroma bumbu mendapatkan nilai rerata 4 yang berada pada kategori tidak beraroma langu, pada aspek aroma ayam mendapatkan nilai rerata 3,5 yang berada pada kategori tidak beraroma ayam sampai agak beraroma ayam, pada aspek rasa mendapatkan nilai rerata 3,5 yang berada pada kategori gurih dan tidak pedas sampai gurih dan sangat pedas, pada aspek tekstur mendapatkan nilai rerata 4 yang berada pada kategori lembut, pada aspek keseimbangan bumbu mendapatkan nilai 2,5 yang berada pada kategori tidak seimbang sampai sedikit seimbang, pada aspek keseimbangan daun kemangi mendapatkan nilai 1,5 yang berada pada kategori sangat tidak seimbang sampai tidak seimbang. Berdasarkan hasil tersebut, maka hasil akhir nilai setelah direkapitulasi secara keseluruhan mendapatkan nilai rerata 3,2. Harga jual satu porsi Ayam Masak di Buluh adalah Rp. 47.500 Kata kunci : Ayam Masak di Buluh, uji coba, standardisasi *ABSTRACT* This final project was aimed to get the best standard formula of Chicken Cooked in the Bamboo dish which is the typical dish from North Sulawesi. The data collection method is using a trial cooking dish 3 times until getting the best expected result through predefined aspects. This trial process involved a guide lecturer and two validator lecturers or expert panelists. The trial was carried out at Food Processing Laboratory Culinary Arts Major, Faculty of Engineering, Jakarta State University. The validation result shows that color aspect got 3,5 averaged which is in the red yellowish until red pale category , on spices smell aspect got 4 averaged which is in the no bad smell category, on chicken smell aspect got 3,5 averaged which is in the no chicken smell until slightly chicken smell category, on taste aspect got 3,5 averaged which is in the savory and not spicy until savory and very spicy category , on texture aspect got 4 averaged which is in the tender category, on spices balance aspect got 2,5 averaged which is in the unbalanced until slightly balance category, on kemangi leaves balance aspect got 1,5 which is in the very unbalanced until unbalanced category. Based on that results, the final value after fully recapitulating got 3,2 averaged. The selling price for one portion of Chicken Cooked in the Bamboo dish is 47.500 Rupiah. Key word : Chicken Cooked in the Bamboo, trial, standardizatio

Upaya Perawatan Odgj Dengan Gangguan Proses Pikir Waham Dan Defisit Perawatan Diri Di Kecamatan Kampung Melayu Kota Bengkulu

Delusions are erroneous beliefs that arise from making inappropriate conclusions about external reality, and are then fiercely defended. This is a disorder in which a person experiences a decrease or distortion in their understanding of reality, making it difficult to differentiate between reality and fantasy. Handling delusional thought disorders is often considered a complicated task. Method: The approach used in this Community Service activity is an interview with ODGJ, delusional thought process disorders and self-care deficits illustrate the essence of the implementation of ODGJ treatment carried out by our team in the Kampung Melayu city area. Bengkulu. Objective: to implement SP1 delusions (identification of signs and symptoms of delusions) in people with mental disorders (ODGJ), Benefits: to determine the mental disorders suffered by clients, to provide self-care to clients, to provide food and drink intake. Results: At this meeting, the presence of ODGJ patients was acknowledged when the event started by opening the session, where the team introduced themselves and explained the purpose of organizing the event. The next step includes carrying out direct care for ODGJ patients with full attention to avoid potential resistance from the patient. After that, a question and answer and evaluation session was held