TUGAS AKHIR - PEMANFAATAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DALAM PEMBUATAN ANEKA PUDING DENGAN PENERAPAN METODE AU BAIN MARIE _PUTRI NABILA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Nabila, Putri and Zaenal, Akbar Faisal and Syahrial, Syahrial (2024) TUGAS AKHIR - PEMANFAATAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DALAM PEMBUATAN ANEKA PUDING DENGAN PENERAPAN METODE AU BAIN MARIE _PUTRI NABILA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

PUTRI NABILA. 2024. Utilization of Mocaf (Modified Cassava Flour) in the Mak￾ing of Various Puddings with the Application of the Au Bain Marie Method. Final Project Culinary Arts Study Program, Department of Hospitality Makassar Tourism Polytechnic. Advisor: Faisal Akbar Zaenal, A. Md. Par., S.ST.Par.,MM & Dr. Syah￾rial,S.Sos.,M.AP. CHE. This research aims: (1) Knowing the stages of processing mocaf flour in various puddings (2) Knowing the final characteristics of puddings that utilize mocaf flour. In this study the method used was experimental. This type of research data source is primary data and secondary data with data collection techniques, namely: ex￾perimentation, documentation and questionnaires and the analysis used is quanti￾tative descriptive analysis. The results showed that the stages of processing various puddings from mocaf flour by applying the au bain marie method involved several stages, including the prep￾aration of tools and materials, weighing, then carrying out the process of making various puddings in this case including the process of mixing ingredients, the cook￾ing process, the process of making meringue, the printing preparation process and the printing stage, then the au bain marie roasting method was carried out, and the presentation/storage of the pudding, finally there was a stage of evaluating the re￾sults. The final characteristics of processing various puddings that utilize mocaf flour by applying the au bain marie method, assessed in the aspects of texture, taste, aroma and color produce that, the texture of the pudding using mocaf flour is soft and moist, has a very mild taste and aroma of mocaf flour, and from the color aspect it looks attractive. Keywords: mocaf flour, pudding, au bain marie.

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