TUGAS AKHIR - MANTAU DARI TEPUNG SORGUM _HASMAWATI MANSYUR MUSTAMIN_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Mansyur Mustamin, Hasmawati and Zaenal, Akbar Faisal and Anas, Muhammad (2024) TUGAS AKHIR - MANTAU DARI TEPUNG SORGUM _HASMAWATI MANSYUR MUSTAMIN_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Title: Mantau from Sorghum Flour; Author: Hasmawati Mansyur Mustamin; Year: 2024; Program: Culinary Arts, Hospitality Department, Makassar Tourism Polytechnic; Advisors: Faisal Akbar Zaenal, S.ST.Par., M.M. & Muhammad Anas, S.E., M.M. This research aims to explore the process of making Mantau bread using sorghum flour and to evaluate the final characteristics of the product. A qualitative research methodology with an experimental approach was employed, utilizing both primary and secondary data sources. Data were collected through interviews, and the experimental design was structured to analyze various preparation techniques—including the use of pure sorghum flour, sorghum flour sediment, and sorghum milk—to determine which method best replicates the traditional characteristics of Mantau. The findings indicate that sorghum flour is a viable alternative in the production of Mantau bread. The study identified two optimal recipes that closely mimic the original Mantau characteristics, suggesting potential new variations within the Mantau bread category. In conclusion, sorghum flour can effectively replace traditional wheat flour in Mantau recipes under specific preparation conditions, contributing to the diversity of gluten-free products in culinary applications. Keywords: Mantau, Sorghum Flour, Gluten-free, Bread Production, Culinary Innovation.

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