TUGAS AKHIR - PEMBUATAN CAKE PISANG KEPOK _LU'LU'AH SHAFA KAMILAH_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Kamilah, Lu'lu'ah Shafa and Salam, Nur and Syahrial, Syahrial (2024) TUGAS AKHIR - PEMBUATAN CAKE PISANG KEPOK _LU'LU'AH SHAFA KAMILAH_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

LU'LU'AH SHAFA KAMILAH, 2024. Making Cake with Kepok Banana. Culinary Arts study programme, Department of Hospitality, Makassar Tourism Polytechnic. Advisor : Nur Salam, S.Sos., M.Pd & Dr Syahrial S.Sos, M.AP, CHE. This study aims to determine the stages of making banana cake made from kepok banana, to determine the final characteristics of kepok banana cake and to determine the potential success of kepok banana in making kepok banana cake. In this study, the research approach used experimental methods. This type of research data source is primary data and secondary data. Data collection techniques are documentation and using questionnaires and data analysis used is descriptive statistical analysis technique percentage. The results showed that the use of kepok banana flour as a substitute for wheat flour and banana substitute in making banana cake had an influence on the texture aspect, while in the aspects of colour, taste, and aroma there was no significant effect. The best kepok banana cake was obtained in Formula 2 (F2) which had the best texture, colour, taste, and aroma according to the panelists. Keywords: Banana cake, banana kepok, kepok banana flour

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