TUGAS AKHIR - PEMBUATAN TAHU BERBAHAN DASAR KACANG ARAB (CHIKPEA) _NURUL FIKHA PUTRI EMERALD_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Putri Emerald, Nurul Fikha and Hasan, Lily Dianafitry and Suni, Muhadjir (2024) TUGAS AKHIR - PEMBUATAN TAHU BERBAHAN DASAR KACANG ARAB (CHIKPEA) _NURUL FIKHA PUTRI EMERALD_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Nurul Fikha Putri Emerald. 2024. Making tofu made from Arabic Beans (Chikpea): Final Project of Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Guided by Lily Dianafitry Hasan,S.Sos.,MM.,CHE & Dr. H.Muhadjir Suni, S,Sos.,M,Pd. This study aims: (1) To determine the results of the process stage of making tofu with the use of chickpeas (Chikpea) (2) To determine the final results of the characteristics of processing tofu made from chickpeas (Chikpea). This research approach used is Experiment and the type of data source of this research is primary and secondary data with data collection techniques, namely questionnaires and documentation. The types of data sources in this study are primary and secondary with data collection techniques using questionnaires. And the data analysis used is sensory test technique. The results of research on the processing of F1 and F2 tofu which has a process starting from soaking, grinding, filtering, cooking, acidification. However, it can be concluded that the process of making tofu F2 has differences in the process of making soybean tofu in the acidification process and in this F2 process does not use liquid acid or coagulant. And the results of research on the use of chickpeas (Chikpea) as a processed tofu which has a significant effect on the color aspect of chickpea tofu, which is a slightly yellow color than tofu in general, and a fairly dense texture as expected by researchers. Chickpea tofu has the aroma of its chickpea milk essence while in the aspect of taste the use of chickpeas has a bland, slightly concentrated, and faintly sour taste. And it can be concluded that the use of chickpeas in the processing of tofu can be successfully applied. Keywords: Substitusi, Soybean, Chikpea.

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