ELLYA , SUHARTATI

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DIVERSIFICATION DISH SIDE DISH FROM THE VEGETARIAN DELIGHTS BR EADFRUIT AS AN ALTERNATIVE  OLEH ELLYA SUHARTATI 09512131017  ABSTRACT This study aimed to:1) Obtain the exact formula for the manufacture of pins vege dish satay, vege and sambal goreng nuggetku vege made from breadfruit 2) Find out if the proper technique for satay dish pins vege, vege and sambal nuggetku vege fried breadfruit from material 3) Knowing the level of public acceptance of satay dishes pins vege, vege and sambal fried nuggets made from breadfruit vege 4) Elaborated an interesting way of packaging the food dishes such as satay pins lau vege, vege and sambal goreng nuggetku vege.  The process of research conducted at the Laboratory of Engineering Jobs FT UNY in April until May 30, 2012. In the food-making process through several stages and methods of R & D (Research and Development).  This stage contains the step of making products ranging: 1) analysis of reference recipes 2) design, design a new formula 3) implementation, trial manufacture of the product 4) evaluation, feedback to revise 5) revisi, perbaikan terhadap produk 6) exhibition, displaying the products to be introduced to the public. Methods that are prduk acceptance test, judged by 30 panelists FT UNY PTBB students.  The results obtained: 1) Formula is right for satay dish with the diversification of breadfruit pins vege, vege nuggetku exact formula with the diversification of breadfruit, and the right formula sambal fried vege with the diversification of breadfruit was 67% and 33% (bread fruit and vegetable) 2) Though the technique of making pins vege skewers are baking or roasting, though the technique is making nuggetku vege Friying or fry, and if the technique is making sambal fried vege friying or frying and boiling or boiling 3) Based on product acceptance testing of food products most preferred by a breadfruit panelists pins vege skewers the product with 87% of the total percentage of panelists. Whereas for the 73% nuggetku vege and sambal fried vege product that is 76% 4) Attractive packaging for pins vege skewers using a rather thick mica, a separate container and the lid, the packaging for vege nuggetku use thick plastic, and packaging for fried sambal vege using mica-shaped cup.  Key words: breadfruit, (pins vege kebabs, nuggets fried vege and sambal vege)  

DIVERSIFIKASI HIDANGAN LAUK PAUK DARI SUKUN SEBAGAI ALTERNATIF HIDANGAN VEGETARIAN

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