TUGAS AKHIR - PEMBUATAN VANILA CREAM SAUCE BERBASIS SOUSVIDE _NUR FAINA_ PRODI SENI KULINER POLTEKPAR MAKASSAR

Faina, Nur and Zaenal, Akbar Faisal and Anas, Muhammad (2024) TUGAS AKHIR - PEMBUATAN VANILA CREAM SAUCE BERBASIS SOUSVIDE _NUR FAINA_ PRODI SENI KULINER POLTEKPAR MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

ABSTRACT Nur Faina, 2024. Making Vanilla Cream Sauce Based on Sous Vide. Culinary Arts Study Program, Hospitality Department – Makassar Tourism Polytechnic. Supervisor Faisal Akbar Zaenal, S.ST.PAR., M.M., CIIQA., CDM-FL. & Muhammad Anas, SE., MM., CHE., CIIQA. The background of this study focuses on exploring modern cooking techniques, particularly sous vide, in the preparation of Vanilla Cream Sauce. The sous vide technique is known for its ability to precisely control temperature, which is believed to enhance the texture, flavor, and aroma of culinary products. Vanilla Cream Sauce, as a crucial component in various pastry products, is expected to have improved characteristics with the application of this technique. This study employed a true experimental approach, utilizing primary data collected through experiments and documentation. The research process involved several key stages, including the preparation of ingredients and equipment, weighing and mixing of ingredients, vacuum sealing, and cooking using the sous vide technique. Subsequently, the product underwent stages of removal, cooling, storage, application in pastry products, and final evaluation to assess its quality. The results of the study indicate that the use of sous vide technique in the preparation of Vanilla Cream Sauce produces a product with a smooth and light texture, a distinct vanilla flavor and aroma, and an appealing color. This research confirms that the sous vide technique is superior to conventional cooking methods, providing an improvement in the final characteristics of Vanilla Cream Sauce. These findings highlight the significant potential of the sous vide technique in the culinary industry, particularly in the production of high-quality sauce products. Keywords: Vanilla, Vanilla cream sauce, Sous Vide technique

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