Produksi Hidangan Fish Katsu dari Ikan Cucut untuk Menu Buffet di Hot Kitchen Bogor Icon Hotel and Convention

Ayu Reihanisa, Dinda (2020) Produksi Hidangan Fish Katsu dari Ikan Cucut untuk Menu Buffet di Hot Kitchen Bogor Icon Hotel and Convention. Project Report. IPB University.

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Abstract

DINDA AYU REIHANISA. Production of Fish Katsu Dish from Cucut Fish For Buffet Menu in Hot Kitchen Bogor Icon Hotel and Convention. Guided by WORO WIRYAR TUTIK.

One of the kitchen that is located in Bogor Icon Hotel and Convention is hot kitchen which has responsibility to produce main course that will be served in buffet. One of the main course arrangement in buffet served at Bogor Icon Hotel and Convention is side dish that is fish katsu that uses fish as the main ingredient. Cucut fish is a cartilage fish that is found in almost all waters in Indonesia, Cucut is one of the potential sources of protein. Besides, cucut fish has cheaper price than snapper fish and dory so it can reduce the cost of purchasing groceries.
The general purpose of this final assignment is to learn about the production of fish katsu dishes in buffet menu at hot kitchen Bogor Icon Hotel and Convention. There are 3 specific objective in this final assignment, (1) To learn the general state of Bogor Icon Hotel and Convention especially Food and Beverage Product includes information about the general state of hot kitchen organization structure, shift work, facilities and layout. ( 2) To learn the process of procurement of foodstuffs for fish katsu dishes from cucut fish. (3) To learn the production process of fish katsu dish from cucut fish.
Observation and data retrieval are conducted during the three months of fieldwork practicum from August 5th, 2019 to November 5th ,2019 at Bogor Icon Hotel and Convention. Data was obtained from observations, direct participation, and hotel records and documents.
Hot kitchen has an important role in the production process that will be served in Lagoon Restaurant because the main course is prepared and processed in the hot kitchen. One of the dishes produced in hot kitchen are fish katsu from cucut fish. The production of fish katsu dish from cucut fish is done by several stages, starting from the preparation, processing, and serving stage. The preparation stage start from thawing process, cutting fish fillet into goujon shape which weight 50 g per piece, and marinating process. The processing stage start with coating the fish with wheat flour, eggs, and then bread crumbs. The serving stage of this dish is poured by mayonnaise sauce and placed in long insert stainless. Nutritional content obtained for one portion of fish katsu dish from cucut fish is 294 Kal energy, 15.1 g protein, fat 12 g, and carbohydrate 29.8 g.

Keywords: fish katsu, Hot kitchen, cucut fish, production.

Item Type:	Monograph (Project Report)
Uncontrolled Keywords:	Fish katsu, Hot kitchen, Ikan cucut, Produksi
Subjects:	Student Project Report
Divisions:	School of Vocational Studies > Industrial Management of Service, Food and Nutrition
Depositing User:	Manajemen Industri Jasa Makanan dan Gizi SV IPB
Date Deposited:	27 Aug 2020 22:12
Last Modified:	27 Aug 2020 22:12
URI:	https://ereport.ipb.ac.id/id/eprint/1651

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