TUGAS AKHIR - PEMBUATAN YOGHURT DENGAN MEMANFAATKAN KULTUR SARI BUAH PATIKALA (ETLINGERA ELATIOR) _IRDHA ZALSABILA SUBHAN_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Subhan, Irdha Zalsabila and Musawantoro, Muhammad and Suni, Muhadjir (2024) TUGAS AKHIR - PEMBUATAN YOGHURT DENGAN MEMANFAATKAN KULTUR SARI BUAH PATIKALA (ETLINGERA ELATIOR) _IRDHA ZALSABILA SUBHAN_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

IRDHA ZALSABILA SUBHAN, 2024. Making Yoghurt Using Patiklala (Etlingera Elatior) Fruit Juice Culture. A Culinary Art Study Program, in Hospitality at Makassar Tourism Polytechnic. Supervised by Muhammad Musawantoro S.Pd., M.Pd & Dr.H. Muhadjir Suni, S.Sos, M.Pd. This research aims to determine the applied process, the final characteristics of the yogurt, and to clearly understand the benefits contained in patikala fruit extract in its processing into a culture when used as bacteria in processed yogurt products. In this research, the research approach uses a pure experimental method. The type of research data is primary and secondary data, with data collection techniques through observation and documentation, and the data analysis used is descriptive analysis technique. The results of this study show that the use of patikala fruit extract as a culture in yogurt processing has a significant effect on the fermentation time of yogurt, where this patikala fruit extract culture can accelerate the fermentation time of yogurt, produce a thick texture and affect the color of yogurt, where by using patikala fruit extract culture, the color of yogurt becomes brighter, in addition to providing a sour taste to yogurt, while in terms of aroma, patikala fruit extract has little effect. Based on observations during the yogurt trial process using patikala fruit extract culture, the seventh trial was closer to the standard, namely the quality of yogurt which is thick in texture and sour in taste and has a typical yogurt aroma, where in this trial using a fermentation time of about 9 hours with the use of culture as much as 1% of the percentage of milk used. Keywords : yoghurt, cultur, patikala.

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