TUGAS AKHIR - PEMANFAATAN KACANG HIJAU DALAM PEMBUATAN KUE TRADISIONAL _HAERUNNISYA MUNIR_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Munir, Haerunnisya and Salam, Nur and Suni, Muhadjir (2024) TUGAS AKHIR - PEMANFAATAN KACANG HIJAU DALAM PEMBUATAN KUE TRADISIONAL _HAERUNNISYA MUNIR_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

HAERUNNISYA MUNIR, 2024. Utilization of Green Mung Beans in Traditional Cake Making. Culinary Arts study program, Makassar Tourism Polytechnic Hospitality Department. Supervisor Nur Salam, S.Sos, M.Pd., CDM-FL & Dr.H. Muhadjir Suni, S.Sos., M.Pd. This study aims to determine the process of making Klepon Traditional Cake with the addition of mung bean flour and evaluate the final characteristics of Traditional Cake products with the addition of mung bean flour and one of the efforts to increase public interest in klepon by modifying ingredients with the addition of mung bean flour. Quantitative research methodology using experimental methods with this type of research data source is primary and secondary data. This study also used questionnaire data collection techniques, and the data analysis used was descriptive percentage technique. The results of this study indicate that the addition of mung bean flour is a viable alternative in the manufacture of Klepon Traditional Cake, which contributes to product variations in culinary applications. Keywords: Mung bean flour, Klepon Traditional Cake, Culinary Innovation

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