TUGAS AKHIR - KARASTERISTIK PEMBUATAN SORBET DARI BELIMBING WULUH (AVERRHOA BIMBI L.) _FEBRIAN BATARA PUASA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Batara Puasa, Febrian and Anas, Muhammad and Zaenal, Akbar Faisal (2024) TUGAS AKHIR - KARASTERISTIK PEMBUATAN SORBET DARI BELIMBING WULUH (AVERRHOA BIMBI L.) _FEBRIAN BATARA PUASA_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Other thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Febrian Batara Puasa, 2024. Characteristics of Making Sorbet from Belimbing Wuluh (Averrhoa Blimbi L.) Final Project of the Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisors Muhammad Anas, SE, MM. and Faisal Akbar Zaenal, SST.Par, MM. The study aimed to find out the characteristics of the final product of sour carambola (Averrhoa Blimbi. L). In this study, qualitative methods were applied to the research design. The type and summary of data used in the research are primary and secondary data, with data collection techniques including documentation, observation, and interviews. Once collected, the data was analyzed using Sensory Descptive Evaluation. The results of the study show that the process of making sorbet is quite uncomplicated. Sour carambola sorbet is made using the roasting method. The sour carambola was roasted to remove the previous sour taste. The researchers used a mixture of 245 grams of pure star fruit, 275 grams of maple syrup, and 10 grams of air. The quality of the star fruit in terms of texture was in the good category, which has a rough and fibrous texture; the taste quality of the sorbet was categorized as good, which is sweet acidity, due to the addition of maple syrup; the color quality was categorized as good, which is bright, due to the addition of maple syrup; the taste quality was categorized as good, which is sweet acidity, due to the addition of maple syrup; the aroma quality was categorized as fragrant, due to the addition of maple syrup. Keywords: Sorbet, Sour Carambola, Bake

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