xi ABSTRACT
FIKI AYU PUSPITSARI. 2018. Increased Vegetable Flavor of Sours with Modification of Standard of Spice Flavor Umami in Patient Hospital of the Muhammadiyah University of Malang. Advisor: Bachyar Bakri and Maryam Razak
In the preliminary survey obtained data Minimum Service Standards (SPM) on Food Time Evaluation in March 2017 at the University Hospital of Muhammadiyah Malang. The data of evaluation of highest amount of food that is fruitful vegetable dish, containing menu data consisting of breakfast (Brownie Soup) 50%, afternoon (Vegetable Bening Oyong) 55,77% and night (Corn Pearl Superstition) 63,89%. Therefore, standard modifications are made to improve the food's ideals so that the patient's remaining food does not exceed the standard (<20%).
The research was conducted in the hospital of University of Muhammadiyah Malang on September 2017. The type of research used was Pre- experiment, with design (Posttest Only Design) that saw the spice standard from the menu that has the highest Waste, then modified the spice standard with umami taste. The sample of research are 30 respondents. The data collection is done by giving the form of test of kesuk (taste) including appearance, color, aroma, taste, texture for the respondent and weighing the rest of the food served. Research is processed descriptively.
Result of research of modification of standard of flavor of umami in cooking, Bumbu which is garlic, tomato, green onion, celery. From the favorite test (expression of taste) that is most appropriate on the respondents, on Brownie Soup Soup that is in terms of appearance, vegetable Bening vegetable aroma and Corn Pearl Soup is the smell of the facet. The remaining vegetable food that has been tempted by the standard of flavor of umami is the decrease of waste that is Kaldu Brownie Soup 7%, Vegetable Bening Oyong by 9% and Corn Mutiese Soup by 24%. Efforts need to be made to handle and process information to reduce patients who are hospitalized University of Muhammadiyah Malang.
Keywords: Modification of Standard of Spice Flavor Umami, Test of Favorite (Taste), Plate Waste (Waste)
