TUGAS AKHIR - PEMANFAATAN SARI SORGUM PADA PRODUK PASTRY _NADIRA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Nadira, Nadira and Anas, Muhammad and Musawantoro, Muhammad (2024) TUGAS AKHIR - PEMANFAATAN SARI SORGUM PADA PRODUK PASTRY _NADIRA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Nadira, 2024. Utilization of Sorghum Extract in Pastry Products. Final Project of Culinary Arts Study Program, Hospitality Department, Makassar Tourism Polytechnic. Supervisor: Muhammad Anas, A.Md, SE, MM, CHE and Muhammad Musawantoro, S.Pd., M.Pd Utilization of Sorghum Extract in Pastry Products. Final Project of Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisor: Muhammad Anas, A.Md, SE, MM, CHE and Muhammad Musawantoro, S.Pd., M.Pd The research aims to: (1) Find out how to make pastry cream, milk tray, caramel cream from sorghum extract (2) Find out the final characteristics of making pastry cream, milk tray, caramel cream from sorghum extract. In this study, the research approach method used is experimental. With questionnaire and documentation data collection techniques. As well as data analysis used, namely sensory testing and T-test. The results of the study showed that the use of sorghum extract in making pastry cream, milk tray, caramel cream as a substitute for milk and coconut milk did not have a significant effect on the aspects of color, texture, aroma and taste. Sorghum extract used as a substitute for milk and coconut milk has an aroma that is not too strong. And the resulting texture has similarities with the texture of pastry cream, milk tray, caramel cream in general, while in terms of taste it also does not affect the final result of pastry cream, milk tray, caramel cream. Based on the results of the trial, the cooking process carried out from pastry cream, milk tray, caramel cream using fresh milk and coconut milk is the same as using sorghum extract, there is no difference in the cooking and manufacturing process. Keywords: pastry cream, talam susu, cream caramel extract sorghum.

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