TUGAS AKHIR - PENAMBAHAN BUAH PATIKALA (ETLINGERA ELATIER) DALAM PEMBUATAN SALAD DRESSING _MUHAMMAD SEVRIZAL MULFAJAR_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Mulfajar, Muhammad Sevrizal and Salam, Nur and Rijal, Syamsu (2024) TUGAS AKHIR - PENAMBAHAN BUAH PATIKALA (ETLINGERA ELATIER) DALAM PEMBUATAN SALAD DRESSING _MUHAMMAD SEVRIZAL MULFAJAR_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Muhammad Sevrizal Mulfajar. 2024, The addition of patikala fruit (Etlingera Elatier) in making salad dressing. Final project of Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisor Nur Salam, S.Sos., M.Pd & Dr. Syamsu Rijal, S.Sos., M.Pd., CHE. This research aims: (1) To determine the processing of salad dressing with the addition of patikala fruit (2) To determine the final characteristics of salad dressing with the addition of patikala fruit. In this study the method used was experimental. This type of research data source is primary and secondary data with experimental data collection techniques, documentation, questionnaires. And the analysis used is descriptive quantitative. The results showed that the addition of patikala fruit in making salad dressing. The research was carried out by conducting three experimental formulas during the fermentation period on patikala fruit F1 (2 weeks), F2 (3 weeks) and F3 (4 weeks) based on sensory testing of the three fermentation results that received the same treatment but there were differences in the results of each of the fermentation results that got F3 to be the best sample that would be applied to the addition of salad dressing. Keywords: patikala, patikala fermentation, salad dressing

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