TUGAS AKHIR - PEMANFAATAN SAWO MANILA DALAM PEMBUATAN KULFI _MUHAMMAD FACHMI FAUZAN ZULHAQ_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Zulhaq, Muhammad Fachmi Fauzan and Musawantoro, Muhammad and Syahrial, Syahrial (2024) TUGAS AKHIR - PEMANFAATAN SAWO MANILA DALAM PEMBUATAN KULFI _MUHAMMAD FACHMI FAUZAN ZULHAQ_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

MUH. FACHMI FAUZAN ZULHAQ, 2024. Utilization of Sawo Manila in Making Kulfi. Culinary Arts Study Program, Department of Hospitality, Makassar Tourism Polytechnic. Supervisor Muhammad Musawantoro S.Pd., M.pd & Dr. Syahrial S.Sos., MAP, CHE. This research aims to determine how the stages of making Kulfi with the addition of sawo manila fruit. And to find out the final characteristics of sawo manila kulfi. In this study using a qualitative research approach with experimental methods. This research data was collected through interviews, with the results of these interviews using descriptive analysis techniques, which were used to determine the characteristics of the sawo manila kulfi product. The results of this research show that the sawo manila used can change the characteristics of kulfi, and can also be a new flavor variant in kulfi products because the final result is close to the ideal criteria desired by the researcher. The final texture that is less soft in this study makes the kulfi product less perfect. However, this research can be a new variant in making kulfi products by utilizing local food sources. Keywords: Kulfi, Sawo Manila

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