TUGAS AKHIR - ES KRIM BERBASIS REMPAH _YESSI URFA DEVI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Urfa Devi, Yessi and Salam, Nur and Suni, Muhadjir (2024) TUGAS AKHIR - ES KRIM BERBASIS REMPAH _YESSI URFA DEVI_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Other thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

YESSI URFA DEVI, 2024. Adding ginger and Cinnamon Spices in Making Ice Cream. Culinary Arts Study Program, Hospitality Department, Makassar Tourism Polytechnic.Advisor : Mr. Nur Salam ., S.Sos. M.,Pd and Mr Dr.Muhadjir Suni., S. Sos., M.,Pd. This research aims to find out the stages of making spice-based ice cream with the addition of cinnamon and ginger. In this research, researchers used experimental methods with data collection methods using documentation and questionnaire tests on panelists/respondents. The results of this research show that trials on making ice cream with the addition of ginger and cinnamon used different times than several comparisons that were tested. In the first trial with Formula F1 with a ratio of 75% ginger and 25% cinnamon, it took 1 hour to get soft ice cream by using hardening on the ice cream machine. In the trial of formula F2 it took 2 hours to get the ice. soft cream, and in the F3 formula trial it took 2 hours to get soft ice cream using an ice cream machine. This ice cream produces a different taste, aroma and color from each comparison. The results of this research with the addition of ginger and cinnamon show that it can provide a very sharp aroma and taste to ice cream. And it has a uniqueness that can be felt from the combination of ginger and cinnamon which has a hot, warm and sweet taste. Spice-based ice cream (ginger and cinnamon) gives different colors from several formulas, including having a yellowish white color (F1), having a which is less yellow or pale (F2), and has a brownish white color from the cinnamon factor. Keywords : Ice Cream, Spice Based

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