TUGAS AKHIR - PEMBUATAN MINYAK KULIT AYAM SEBAGAI UMAMI AGENCY _BONAVENTURA THERESIA AGATHA AZI BHA TEDA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Azi Bha Teda, Bonaventura Theresia Agatha and Anas, Muhammad and Zaenal, Akbar Faisal (2024) TUGAS AKHIR - PEMBUATAN MINYAK KULIT AYAM SEBAGAI UMAMI AGENCY _BONAVENTURA THERESIA AGATHA AZI BHA TEDA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Bonaventura Theresia A. A. B. Teda. 2024. Making Chicken Skin Oil as Umami Agency. Final Project of Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisors Muhammad Anas, SE, MM, CHE and Faisal Akbar Zaenal, SST.Par, MM. This study aims to determine the process of making chicken skin oil as umami agency and to determine the final characteristics of adding chicken skin oil as umami agency in food products. In this study using a research approach with pure experimental methods. Types and sources of research data are primary data and secondary data, with data collection techniques by distributing hedonic test ques tionnaires. The data that has been collected is then analyzed using descriptive percentage techniques. The results of this study indicate that the process of making chicken skin oil is very easy to do. Chicken skin is processed using two extraction methods as well as a comparison, namely the dry rendering method and the pressure cook method. In this process, researchers used the same amount of chicken skin, namely 900 grams, to be extracted using the two methods. The results obtained from the dry rendering method were 186 gr of chicken skin oil with a cooking time of 1 hour and 50 minutes. Meanwhile, the pressure cook method produced 98 g of chicken skin oil with a cooking time of 1 hour 30 minutes. The result of this extraction then becomes flavoring oil. Final characteristics of chicken skin oil are proven to affect the intensity of the aroma and umami flavor of food products, because chicken skin is one of the natural sources of umami which contains one of the amino acids, glutamate. Keywords: Chicken skin, flavoring oil, umami

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