TUGAS AKHIR - STARTER DARI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) _DEVI LISTIA NINGSIH_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Ningsih, Devi Listia and Hasan, Lily Dianafitry and Syahrial, Syahrial (2024) TUGAS AKHIR - STARTER DARI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) _DEVI LISTIA NINGSIH_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

ABSTRACT DEVI LISTIA NINGSIH. 2024. Starter From Mocaf Flour (Modified Cassava Flour). Final Project of Culinary Arts Study Program, Hospitality Department, Makassar Tourism Polytechnic Supervisor Lily Dianafitry Hasan, S.Sos, MM., CHE. & Dr. Syahrial, S.Sos., MAP.CHE This study aims to determine the stages of making a starter using mocaf flour and to determine how to apply a starter from mocaf flour to yeast products in this case: pizza dough, baguette, and toast bread. In this study, the researcher used the true experiment method with a data collection method using documentation and descriptive and data analysis techniques using descriptive analysis. The results of this study indicate that the trial of making sourdough starter using mocaf flour using a fermentation time of 4-5 days and a feeding time of 12 hours once was successful because the dough increased 2 times but not as much as using wheat flour. When applied to pizza dough, baguette, and toast bread, it gives good results, although not as good as wheat flour in terms of color, texture, taste, and aroma. Keywords: Pizza dough, Flour, Mocaf

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