TUGAS AKHIR - PEMBUATAN MILLE CREPES TEPUNG KACANG TUNGGAK _LATIZAH NUR MAHARANI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Maharani, Latizah Nur and Musawantoro, Muhammad and Suni, Muhadjir (2024) TUGAS AKHIR - PEMBUATAN MILLE CREPES TEPUNG KACANG TUNGGAK _LATIZAH NUR MAHARANI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

LATIZAH NUR MAHARANI,2024. Production Mille Crepes with Cowpea Flour, Culinary Arts Study Program, Departemen of Hospitality, Makassar Tourism Polytechnic. Mentor Muhammad Musawantoro S.Pd.,M.Pd & Dr.H. Muhadjir Suni S.Sos.,M.Pd. This study aims to determine the stages and processes in making cowpea flour mille crepes, and to determine the differences in characteristics (taste, aro-ma, color, texture) in original mille crepes and cowpea flour mille crepes. In this study using pre-experimental research methods, with the type and source of research data using primary data and secondary data, with data collection techniques through documentation and questionnaires and data analysis used, namely the independent sample t test. The results showed that the recipe for cowpea flour mille crepes that produced the best product was with a percentage of 70% cowpea flour and 30% wheat flour with a stirring technique using the muffin method. And also shows that there are differences in color sensory properties caused by changes in raw materials which in this study wheat flour is substituted with cowpea flour, and there are no differences in the sensory properties of texture, taste, aroma between the original mille crepes product and mille crepes cowpea flour which can then be concluded that the product is accepted and liked. Keyword : Mille crepes, Cowpea, Cowpea flour

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