TUGAS AKHIR - PENGOLAHAN TEPUNG MOCAF PADA PEMBUATAN PRODUK UDON _ZHASA AUDYAH CAHYANI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Cahyani, Zhasa Audyah and Dianafitry Hasan, Lily and Musawantoro, Muhammad (2024) TUGAS AKHIR - PENGOLAHAN TEPUNG MOCAF PADA PEMBUATAN PRODUK UDON _ZHASA AUDYAH CAHYANI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

ZHASA AUDYAH CAHYANI, 2024. Mocaf Flour Processing in the Making of Udon Products. Makassar Tourism Polytechnic Hospitality Culinary Arts Study Program, Supervisor Lily Dianafitry Hasan, A.Md, Sos., MM., CHE & Muhammad Muswantoro, S.Pd., M.Pd. This study aims to determine the stages of making udon with the addition of mocaf flour and how the characteristics of udon resulting from the addition of mocaf flour. In this study using pre-experimental methods, data collection using questionnaires and data analysis using descriptive statistics, and sensory tests. The results of the study are expected to make a significant contribution in the development of mocaf flour-based food products, by presenting new innovations in the culinary industry, especially in making udon noodles. In addition, the results of this study are also expected to be a reference for the food industry to develop products that not only have higher nutritional value but are also able to meet consumer needs for healthy, quality, and environmentally friendly food products. The use of mocaf flour as the main raw material also has the potential to increase added value for local commodities, and support the sustainability of Indonesia's natural resource-based food industry. Keywords: Mocaf flour, udon.

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