TUGAS AKHIR - PEMANFAATAN TINTA CUMI (SQUID INK) MENJADI SQUID INK PASTE _SITI AISYAH RAHMADI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Rahmadi, Siti Aisyah and Zaenal, Akbar Faisal and Hasan, Lily Dianafitry (2024) TUGAS AKHIR - PEMANFAATAN TINTA CUMI (SQUID INK) MENJADI SQUID INK PASTE _SITI AISYAH RAHMADI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Title: Utilization of Squid Ink to make Squid Ink Paste; Author: Siti Aisyah Rahmadi; Year: 2024; Program: Culinary Arts, Hospitality Department, Makassar Tourism Polytechnic; Advisors: Faisal Akbar Zaenal, S.ST.Par., M.M. & Lily Dianafitry Hasan, A.Md, S.Sos., M.M., CHE., CIIQA. The process of making seasoning paste using squid ink as an alternative food ingredient and evaluating the final characteristics of the product. The method used in this research is qualitative using a pre-experimental approach, which utilizes primary and secondary data sources. Collection through interviews, and pre-experimental design to analyze varous preparation techniques including the use of squid ink, making seasoning paste, and to determine the ideal recipe and formulation for making seasoning paste. This research identifies that the use of squid ink in making cooking spices is an innovation in showing potential new variations in the category of cooking spices which act as a flavor enhancer and as a natural coloring. Making squid ink paste has a characteristic black and dark color which matches the color of the main ingredient, namely squid ink as a natural dye. The characteristic taste produced by squid ink paste when applied to fried rice produces a taste that is different from fried rice in general, where the taste of squid ink appears when consumed after chewing (aftertaste). Keywords: Squid Ink, Seasoning Paste, Culinary Innovation

Item Type:	Thesis (Diploma)
Subjects:	L Education > L Education (General)
Divisions:	Faculty of Law, Arts and Social Sciences > School of Humanities
Depositing User:	Admin Prodi MTB Ahmad Jayadi
Date Deposited:	03 Sep 2024 09:01
Last Modified:	03 Sep 2024 09:01
URI:	http://repository.poltekparmakassar.ac.id/id/eprint/748

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