TUGAS AKHIR - PEMANFAATAN DADA AYAM DALAM PENGOLAHAN MIE BASAH _FAIKAH AULIA PURKONIAH_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Purkoniah, Faikah Aulia and Zaenal, Akbar Faisal and Suni, Muhadjir (2024) TUGAS AKHIR - PEMANFAATAN DADA AYAM DALAM PENGOLAHAN MIE BASAH _FAIKAH AULIA PURKONIAH_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Faikah Aulia Purkoniah, 2024. The use of chicken breast in wet noodle processing. Final Project of the Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisor Mr. Faisal Akbar Zaenal., SST.Par., MM and Dr. H. Muhadjir Suni,. S.Sos,M.Pd. This study aims to identify the stages of making wet noodles made from chicken breasts and evaluate the characteristics of the results of wet noodles made from chicken breasts. The composition of raw materials as a single variable is meas ured by indicators of texture, taste, color and aroma of wet noodles. All wet noodle products made from chicken breast produced during the experimental process, the research sample was 3 variations of wet noodle recipes taken from the results of making noodles with different proportions of ingredients. This study uses an experimental method, with primary and secondary data sources, where data is collected through questionnaires and analyzed using percentage escriptive techniques to evaluate the quality aspects of wet noodles. The results of this study show that the addition of chicken breast can significantly increase the nutritional value of wet noodles, there is an increase in the texture of wet noodles, making them more chewy and not easily destroyed, and the taste and aroma of wet noodles produced are preferred by consumers compared to wet noodles that do not use chicken breast. The study also found that modifying the proportion of raw materials can strategically produce wet noodles that better meet consumer tastes and meet optimal quality standards. Keywords : Chicken breast, Wet Noodles, Experiment

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