TUGAS AKHIR - PEMBUATAN PASTA DENGAN PENAMBAHAN RUMPUT LAUT (EUCHEUMA COTTONI) _MUHAMMAD AINUN_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Ainun, Muhammad and Anas, Muhammad and Zaenal, Akbar Faisal (2024) TUGAS AKHIR - PEMBUATAN PASTA DENGAN PENAMBAHAN RUMPUT LAUT (EUCHEUMA COTTONI) _MUHAMMAD AINUN_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Muhammad Ainun, 2024. Pasta made with the addition of seaweed (Eucheuma cottoni). Culinary Arts study program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisors Muhammad Anas., SE., MM, CHE and Faisal Akbar Zaenal, SST. Par., MM. This study aims to find out how the stages of making pasta with the addition of Eucheuma Cottoni seaweed and find out how the difference between pasta with the addition of Eucheuma Cottoni seaweed and without the addition of Eucheuma Cottoni seaweed. In this study, the qualitative research approach is experimental method. The types of data sources in this study are primary and secondary data, using data collection techniques in the form of questionnaires, and the data analysis techniques used, namely descriptive analysis. The results of this study show that there is a difference between the original pasta and the pasta with the addition of Eucheuma Cottoni seaweed.In terms of texture, it is very different from the original pasta because Eucheuma Cottoni seaweed contains gerogen as a natural thickener and chewiness. However, in terms of taste and aroma, it is not much different from the original pasta because the seaweed used is dried seaweed that has gone through the soaking process. Thus Eucheuma Cottoni seaweed can be used in pasta making because it reacts to pasta changes and the keragena functions against the pasta as a natural chewy and thickener. Keywords : Pasta, Seaweed (Eucheuma Cottoni)

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