TUGAS AKHIR - ANALISIS PENGOLAHAN BIJI JALI (COIX LACRYMA-JOBI L.) MENJADI PRODUK TEMPE _GLADYS TRIFOSA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Trifosa, Gladys and Hasan, Lily Dianafitry and Anas, Muhammad (2024) TUGAS AKHIR - ANALISIS PENGOLAHAN BIJI JALI (COIX LACRYMA-JOBI L.) MENJADI PRODUK TEMPE _GLADYS TRIFOSA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

	Text JUDUL.pdf Download (737kB)
	Text ABSTRAK.pdf Download (12kB)
	Text KATA PENGANTAR & DAFTAR.pdf Download (625kB)
	Text BAB I.pdf Download (206kB)
	Text BAB II .pdf Download (361kB)
	Text BAB III.pdf Download (469kB)
	Text BAB IV.pdf Download (677kB)
	Text BAB V.pdf Download (87kB)
	Text DAFTAR PUSTAKA.pdf Download (151kB)
	Text LAMPIRAN.pdf Download (3MB)

Abstract

GLADYS TRIFOSA. 2024. Analysis of Processing Chinese Pearl (Coix Lacryma-jobi L) into Tempeh Products. Final Project of Culinary Arts Study Programme, Department of Hospitality, Makassar Tourism Polytechnic. Supervisor: Lily Dianafitry Hasan, A.Md.,S.Sos.,MM.,CHE. & Muhammad Anas,A.Md.,SE.,MM.,CHE. Tempeh is a popular Indonesian processed food with nutritional content that is easily digested and could even be an alternative source of protein, made from soya beans, the majority of which are imported soybeans because the quality and quantity produced are superior to local soybeans. Therefore, the use of local food ingredients can be an alternative, besides the utilisation of local food ingredients may also increase food diversification products in Indonesia. A potential local food ingredient is chinese pearl (Coix Lacryma-jobi L), with a wide distribution and an easier cultivation process in comparison to soybeans, making chinese pearl an alternative ingredient in the processing of tempeh. Chinese pearl have been called differently in every region, their utilisation is still limited as beads for bracelets, as fodder for livestock, and there are even those who consider this plant as a weed. Therefore, with the diversification of processed chinese pearl products, the utilisation of chinese pearl potential may develop further and become more popular in the society. The objectives in this study are two sections, i.e.: (1) The process of producing chinese pearl tempeh from a culinary arts point of view such as the differences in the characteristics of chinese pearl with soybeans both in physical and nutritional terms would make the processing into tempeh will be different; and (2) The final characteristics of chinese pearl tempeh which include texture, taste, aroma and colour. Furthermore, the analysis process uses the analysis of differences and relationships method to conduct a sensory and characteristic evaluation, then the results of the sensory evaluation are processed with a t test through microsoft excel to determine whether there is a real difference between the chinese pearl tempeh and soybean tempeh; and the results of the characteristic evaluation will be described. Key Word: Chinese Pearl, Process, Tempeh

Actions (login required)

View Item