TUGAS AKHIR - PEMANFAATAN JANTUNG PISANG KEPOK DALAM PEMBUATAN NASU LIKKU _NUR ALFADILLAH_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Alfadillah, Nur and Musawantoro, Muhammad and suni, Muhadjir (2024) TUGAS AKHIR - PEMANFAATAN JANTUNG PISANG KEPOK DALAM PEMBUATAN NASU LIKKU _NUR ALFADILLAH_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

NUR ALFADILLAH, 2024. Utilization of Kepok Banana Blossom in Making Nasu likku. Culinary Arts Study Program, Hospitality Department, Makassar Tourism Polytechnic. Supervisor Muhammad Musawantoro, S.Pd., M.Pd and Dr. H. Muhadjir Suni, S.Sos., M.Pd. This research aims to determine the process of making nasu likku which usually used chicken as one of the raw materials but in this research it uses kepok banana blossoms so that the final characteristic of the product can be known. Quantitative research methods with an experimental approach are used and the types of data sources used are secondary data and primary data along with observation, questionnaire and documentation data collection techniques, as well as data analysis used, namely quantitative descriptive analysis. The result of the research show that nasu likku still has the same taste as in general. As for processed banana blossoms in terms of taste, the taste of banana blossoms remains even though spices have been added. As for aroma, the aroma of spices can still be smelled although it is not too dominant. The color has a blackish brown color after going through the frying process. And in terms of texture, it is so soft on the inside and crispy on the outside. The results of the public preference test are for taste with a percentage og 81%, aroma with a percentage of 81%, color with a percentage of 71%, and for texture with a percentage of 73%. Key word: Nasu likku, banana blossoms, banana plant

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