TUGAS AKHIR - PENGEMBANGAN PERMEN JELLY BERBAHAN DASAR TOMAT _NUR AWALIA RAMADAN_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Ramadan, Nur Awalia and Rijal, Syamsu and Anas, Muhammad (2024) TUGAS AKHIR - PENGEMBANGAN PERMEN JELLY BERBAHAN DASAR TOMAT _NUR AWALIA RAMADAN_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Nur Awalia Ramadani, 2024. Advancement of Tomato-based Jelly Candy. Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisor Dr. Syamsu Rijal, S.Sos.,M.Pd.,CHE & Muhammad Anas, A.Md.,SE,MM,CHE. This study aims to determine the process and characteristics in the processing of jelly candy from tomatoes, and can provide innovation in the development of jelly candy products. In this study the method used was pre-experimental. The types of research data sources used are primary and secondary data with data collection techniques of observation, questionnaires, and documentation. And the data analysis used is sensory descriptive. This research thoroughly examines the process of making jelly candy from tomatoes, as well as how the impact of the use of tomatoes on the characteristics of jelly candy, especially in taste, texture, color, and aroma. The main focus of this study was to evaluate how tomato as a natural flavor and color ingredient can affect the characteristics of the final product. The results showed that tomatoes are used as a natural flavor and color enhancer, have no significant effect on the texture of jelly candy, where the texture of tomato jelly candy is similar to the texture of jelly candy in general. Tomato jelly candy has a tomato aroma mixed with sugar aroma. The resulting color looks attractive resembling the color of red tomatoes. Meanwhile, in terms of taste, the use of tomatoes adds a new flavor to the jelly candy. Keywords: jelly candy, tomato, Advancement, innovation

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