TUGAS AKHIR - PEMANFATAN IKAN TUING-TUING (Hidrundichthys Oxycephalus) SEBAGAI PRODUK ABON _MIAWATI MANSUR_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Mansur, Miawati and suni, Muhadjir and Syahrial, Syahrial (2024) TUGAS AKHIR - PEMANFATAN IKAN TUING-TUING (Hidrundichthys Oxycephalus) SEBAGAI PRODUK ABON _MIAWATI MANSUR_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

Miawati Mansur. 2024. Utilization of Tuing-Tuing Fish (Hirundichthys oxycephalus) as Floss Product. Final Project of Culinary Arts Study Program. Makassar Tourism Polytechnic Hospitality Department. Supervisors Dr. H. Muhadjir Suni, S.Sos., M.Pd and Dr. Syahrial, S.Sos., M.AP., CHE. This research aims: (1) To find out how to make floss using smoked tuing-tuing fish meat, (2) To determine the acceptance and level of public preference for the final characteristics in the form of texture, taste, aroma, and warmth of smoked tuing-tuing fish floss. This research uses the method of development or development of new food products with an experimental approach. The types and sources of data for this research are primary data and secondary data with data collection techniques in the form of observation, experimentation, questionnaires and documentation. And the data analysis used is descriptive statistical analysis. The results showed that smoked tuing-tuing fish can be utilized as a floss product. The final characteristics of the smoked tuing-tuing fish floss are brown in color, noticeably smoked fish and spice aroma, dry and non-greasy floss texture and noticeably fish and savory taste. The results of the acceptability test showed that the characteristics of the floss produced received good ratings from respondents. And the results of the level of favorability test showed that respondents gave a positive response to the smoked tuing-tuing fish floss with a percentage score of 90% for texture, 93.2% for color, 92.6% for flavor, and 92.6% for taste. All ratings on the level of favorability test were included in the “Very Like” category. Keywords: tuing-tuing fish, floss

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