TUGAS AKHIR - PEMBUATAN BAKSO IKAN GABUS (CANNA STREATA) DENGAN PENAMBAHAN KARAGENAN _MIRZA HAIRAT_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Hairat, Mirza and Suni, Muhadjir and Salam, Nur (2024) TUGAS AKHIR - PEMBUATAN BAKSO IKAN GABUS (CANNA STREATA) DENGAN PENAMBAHAN KARAGENAN _MIRZA HAIRAT_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Other thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Mirza Hairat. 2024. Making Snakehead Fish Meatballs (Channa Striata) with the Addition of Carrageenan. Final Assignment of the Culinary Arts Study Program, Hospitality Department, Makassar Tourism Polytechnic. Supervisor Dr. H. Muhadjir Suni., S.Sos., M.Pd & Nur Salam, S.Sos., M.Pd., CDM-FL. This research aims: (1) To determine the process of making snakehead fish meatballs with the addition of carrageenan (2) To determine the characteristics of making snakehead fish meatballs with the addition of carrageenan. In this research, the method used was experimental. The types of data sources for this research are primary and secondary data with experimental data collection techniques, documentation, questionnaires. And the analysis used is quantitative descriptive. The research results showed that the addition of carrageenan affected the characteristics of snakehead fish meatballs. The research was carried out by carrying out three experimental formulas K1 (1% carrageenan), K2 (3% carrageenan), K3 (5% carrageenan). Based on sensory testing of the characteristics of snakehead fish meatballs, it was stated that each treatment had differences, then testing the level of liking for each treatment, the results obtained stated that the K3 treatment formula with the addition of 5% carrageenan had a very high rating in the "very good" category. Like". Key words: meatballs, snakehead fish, carrageenan

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