TUGAS AKHIR - PEMBUATAN MARGARINE KACANG KENARI (CANARIUM INDICUM) _FAKHIRA MAS'UD_ PRODI SENI KULINER POLTEKPAR MAKASSAR

Mas'ud, Fakhira and Musawantoro, Muhammad and Hasan, Lily Dianafitry (2024) TUGAS AKHIR - PEMBUATAN MARGARINE KACANG KENARI (CANARIUM INDICUM) _FAKHIRA MAS'UD_ PRODI SENI KULINER POLTEKPAR MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

ABSTRACT FAKHIRA MAS'UD, 2024. Making Kenari Nut Margarine (Canarium Indicum L.). Makassar Tourism Polytechnic Hospitality Culinary Arts study programme. Supervisor Muhammad Muswantoro, S.Pd., M.Pd & Lily Dianafitry Hasan, s.Sos., MM, CHE. This study aims to determine the stages of the process of making kenari nut margarine. In this research, the type of approach used is pre-experiment. Types of data sources are primary data and secondary data with documentation data collection techniques. Data analysis used is descriptive data analysis. The results of the study shows that making of kenari nut margarin can be using the emulsion process in the processing process. The use of animal fats, such aswhipping cream or cooking cream cannot produce margarine that complies with margarine standards. Based on several trials, trial 14 was the most ideal trial result, in terms of colour, taste, and aroma meeting margarine standards. However, in terms of durability, kenari nut margarine has a lower level of durability than margarine in general because it melts more easily at room temperature. Keywords: Margarine, Kenari Nut

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