TUGAS AKHIR - CUKA ASAM JAWA _ANDINI SEPTIARA ILHAM_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Ilham, Andini Septiara and Syahrial, Syahrial and Zaenal, Akbar Faisal (2024) TUGAS AKHIR - CUKA ASAM JAWA _ANDINI SEPTIARA ILHAM_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

ANDINI SEPTIARA ILHAM. 2024, Tamarind Vinegar. Final Assignment for the Culinary Arts Study Program, Hospitality Department, Makassar Tourism Polytechnic, Supervisor: Dr.Syahrial, S.Sos., MAP & Faisal Akbar Zaenal.,SST.Par., MM. This research aims to find out how to make tamarind vinegar and the characteristics of tamarind vinegar in the application of pickled fruit. This research uses a true experiment method, the types of data sources for thisresearch are primary data and secondary data, with data collection techniques obtained through experiments, documentation and questionnaires as well as data analysis using sensory testing. The results of this research show that theway tomake tamarind vinegar using the true experiment method goes through a preparation stage, an implementation stage and finishing stage. Then the results of the sensory test of tamarind vinegar in the application of pickled fruit showed that the highest average value for the color, a roma, texture and taste indicators was obtained in the F1 formulation, namely tamarind vinegar without added sugar through direct fermentation. Keywords:Vinegar,Fermentation,Tamarind

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