TUGAS AKHIR - PEMANFAATAN UMBI TALAS DALAM PEMBUATAN PRODUK PASTRY _YUSRIL NAWAR_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Nawar, Yusril and Syahrial, Syahrial and Hasan, Lily Dianafitry (2024) TUGAS AKHIR - PEMANFAATAN UMBI TALAS DALAM PEMBUATAN PRODUK PASTRY _YUSRIL NAWAR_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Yusril Nawar, 2024. Utilization of Taro Tubers in Making Cake Products. Final Project of Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisor: Dr. Syahrial, S.Sos., MAP., CHE and Lily Dianafitry Hasan, S., Sos, MM.CHE. This study aims to: (1) Determine the texture, taste, aroma, and color of cake products using taro tubers. (2) What are the final characteristics of onde-onde, mochi, and choux paste. In this study, the research approach method used is experimental. With questionnaire and documentation data collection techniques. And the analysis used is sensory testing and hedonic testing. The results of the study showed that the use of taro tubers in the manufacture of onde-onde, mochi, and choux paste products by conducting a trial, namely replacing flour in the product and replacing it using taro tubers. Has a significant effect on aspects of taste, texture, taste, and aroma. Taro tubers used as a substitute for flour in onde-onde, mochi, and choux paste have an aroma that is not too strong. And the resulting texture has similarities but has a distinctive taste and the resulting aroma is different from the products in general. Based on the results of the trial of the processing process on onde-onde, mochi, and choux paste using taro tubers, there is no difference in the processing and manufacturing process. Keywords: onde-onde, mochi, choux paste, taro tubers.

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