TUGAS AKHIR - PEMANFAATAN KACANG MERAH DI BARAKA PADA PEMBUATAN DODOL _YUNIKE CHEREN RAMBA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Cheren Ramba, Yunike and Musawantoro, Muhammad and Dianafitry Hasan, Lily (2024) TUGAS AKHIR - PEMANFAATAN KACANG MERAH DI BARAKA PADA PEMBUATAN DODOL _YUNIKE CHEREN RAMBA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

YUNIKE CHEREN RAMBA, 2024. Utilization of red beans in baraka in making dodol. Culinary Arts study program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisor Muh. Musawantoro S.pd., M.Pd & Lily Dianafitry Hasan, S. Sos., MM., CHE This research aims: (1) To find out the stages of making dodol puree which uses red bean puree as an additional ingredient (2) to find out the stages of making red bean puree dodol. In research using experimental methods. This type of research source comes from primary and secondary data using questionnaire and documentation data collection techniques. Data analysis used descriptive percentages with a quantitative approach The results of this research show that there are several stages in making dodol, namely: preparing tools and materials, weighing the ingredients, mixing the ingredients, cooking the dough, storage stages and from the results of questionnaire testing of respondents through sensory tests, there are 55% texture, 65% aroma, 55% color. % , taste 72.5% then the final characteristics of some respondents fall into the "like" category Keywords: Red bean puree, dodol

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