TUGAS AKHIR - PENERAPAN PEANUT BUTTER DAN MADU SEBAGAI PENGIKAT DALAM PEMBUATAN SNACKBAR _RAHAYU PUTRI MENTARI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Mentari, Rahayu Putri and Zaenal, Akbar Faisal and Syahrial, Syahrial (2024) TUGAS AKHIR - PENERAPAN PEANUT BUTTER DAN MADU SEBAGAI PENGIKAT DALAM PEMBUATAN SNACKBAR _RAHAYU PUTRI MENTARI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Rahayu Putri Mentari, 2024. Application of Peanut butter and Honey as Binders in Snack bars. Final Assigment. Culinary Arts Study Program Hospitality Departement, Tourism Plytechnic of Makassar 2024, Supervised by Faisal Akbar Zaenal and Syahrial. This study is an experimental research aimed at investigating: (1) The processing stages of peanut butter and honey as binding ingredients in snack bars, and (2) The final outcomes of snack bars using peanut butter and honey as binding agents. The research employs a scientific approach in the form of a true experiment. Data collection includes (a)Sensory evaluation, (b) Documentation, and (c) Observation. The research findings related to the processing stages of peanut butter and honey as binding agents in snack bars include: Preparation of tools and materials, Weighing of ingredients, Heating of ingredients, Mixing of ingredients, Molding of ingredients, Baking of ingredients, Cooling of ingredients, and Storage. The final snack bars using peanut butter and honey as binding agents in F1 with a ratio of 70:30 resulted in a less dense texture that tends to melt at room temperature. In F2, using a ratio of 50:50 produced snack bars that are firm when chilled but melt at room temperature. F3, using a ratio of 30:70, produced snack bars with a firm and consistent texture even at room temperature. Based on the research results, peanut butter and honey can be effectively used as binding agents in snack bars with a ratio of 30:70. Keywords: Honey, Peanut butter, Snack bar

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