TUGAS AKHIR - PEMBUATAN DANGKE CRACKER DENGAN METODE DEHYDRATE _MUHAMMAD RAFLI_ PRODI SENI KULINER POLTEKPAR MAKASSAR

Rafli, Muhammad and Suni, Muhadjir and Salam, Nur (2024) TUGAS AKHIR - PEMBUATAN DANGKE CRACKER DENGAN METODE DEHYDRATE _MUHAMMAD RAFLI_ PRODI SENI KULINER POLTEKPAR MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

ABSTRACT Muhammad Rafli. 2024. Making Dangke Cracker with Dehydrate Method. Final Project of Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisor Dr. H.Muhadjir Suni,. S.Sos, M.Pd.& H. Nur Salam, S.Sos.,M.Pd. This study aims: (1) To determine the final characteristics of dangke cracker that uses the dehydrate method in its processing that does not use the frying process (2) To determine the level of public preference for dangke cracker with dehydrate method. In this study the research approach used was pure experimentation. This type of research data source is primary and secondary data with data collection techniques observation, questionnaire, and documentation. And the data analysis used is descriptive percentage. The results showed that the use of Dehydrate method in making Dangke Cracker has a significant effect on the color aspect of the cracker. Dehydrate dangke cracker has a noticeable milk aroma in the final result. In this case, the dehydrate process makes the cracker experience significant shrinkage and also the texture of dehydrate dangke cracker has no similarity in texture crispness compared to those using the frying method, while in the aspect of taste, making dangke cracker using the dehydrate method gives a milky sweetness and a slight sour taste in the aftertaste. The results of the liking test showed that most respondents gave a positive response to the dangke cracker with the dehydrate method with the results of the color aspect that the panelists preferred was in treatment f2 with an average value obtained of 4.76, but the texture that the panelists preferred was in treatment f1 with an average value of 4. As for the results of this, the aroma that the panelists preferred was in treatment f2 with an average value of 4.53 and the taste that the panelists preferred was in treatment f2 with an average value of 4.67. Keywords: dehydrate, dangke cracker, and frying

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