FINAL REPORT MAKING COOKIES FROM BREADFRUIT
| Main Author: | NINGSIH, YULIA |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
|
| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/2302/1/COVER.pdf http://eprints.polsri.ac.id/2302/2/CHAPTER%20I.pdf http://eprints.polsri.ac.id/2302/3/CHAPTER%20II.pdf http://eprints.polsri.ac.id/2302/4/CHAPTER%20III.pdf http://eprints.polsri.ac.id/2302/5/CHAPTER%20IV.pdf http://eprints.polsri.ac.id/2302/6/CHAPTER%20V.pdf http://eprints.polsri.ac.id/2302/7/REFERENCES.pdf http://eprints.polsri.ac.id/2302/ |
| ctrlnum |
2302 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.polsri.ac.id/2302/</relation><title>FINAL REPORT

MAKING COOKIES FROM BREADFRUIT
</title><creator>NINGSIH, YULIA</creator><subject>PE English</subject><description>Making Cookies from Breadfruit

(Ningsih, 2015, 23 pages, 7 tables, 2 pictures, 1 chart, 1 diagram)

This final report discusses about Making Cookies from Breadfruit. The reason why breadfruit is breadfruit has high carbohydrate content but low in calories and nutrient content are complete, including vitamins and minerals than other food such as yams, taro, and potato. The main purpose of this final report is to know what is the best composition of making breadfruit cookies. The place of this research at The Food and Beverage Laboratory of English, State of Polytechnic of Sriwijaya. Parameter of research used in this research is questionnaire. The number of the tester was 20 respondents. The data was analyzed by using Quantitative type of Research and Development method. Data colleting techniques made by reviewing some recipies from a variety of reliable sources such as books, internet, and other sources. The result of this report showed that breadfruit cookies using only 100 gr of breadfruit have crunchy texture but soft in the middle, while breadfruit cookies using 75 gr of breadfruit have harder texture and less crisp. The conclusion shows that breadfruit cookies with 100 gr of breadfruit better than breadfruit cookies with 75 gr of breadfruit

</description><date>2015-07</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2302/1/COVER.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2302/2/CHAPTER%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2302/3/CHAPTER%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2302/4/CHAPTER%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2302/5/CHAPTER%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2302/6/CHAPTER%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2302/7/REFERENCES.pdf</identifier><identifier> NINGSIH, YULIA (2015) FINAL REPORT MAKING COOKIES FROM BREADFRUIT. Other thesis, Politeknik Negeri Sriwijaya. </identifier><recordID>2302</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
NINGSIH, YULIA |
| title |
FINAL REPORT
MAKING COOKIES FROM BREADFRUIT |
| publishDate |
2015 |
| topic |
PE English |
| url |
http://eprints.polsri.ac.id/2302/1/COVER.pdf http://eprints.polsri.ac.id/2302/2/CHAPTER%20I.pdf http://eprints.polsri.ac.id/2302/3/CHAPTER%20II.pdf http://eprints.polsri.ac.id/2302/4/CHAPTER%20III.pdf http://eprints.polsri.ac.id/2302/5/CHAPTER%20IV.pdf http://eprints.polsri.ac.id/2302/6/CHAPTER%20V.pdf http://eprints.polsri.ac.id/2302/7/REFERENCES.pdf http://eprints.polsri.ac.id/2302/ |
| contents |
Making Cookies from Breadfruit
(Ningsih, 2015, 23 pages, 7 tables, 2 pictures, 1 chart, 1 diagram)
This final report discusses about Making Cookies from Breadfruit. The reason why breadfruit is breadfruit has high carbohydrate content but low in calories and nutrient content are complete, including vitamins and minerals than other food such as yams, taro, and potato. The main purpose of this final report is to know what is the best composition of making breadfruit cookies. The place of this research at The Food and Beverage Laboratory of English, State of Polytechnic of Sriwijaya. Parameter of research used in this research is questionnaire. The number of the tester was 20 respondents. The data was analyzed by using Quantitative type of Research and Development method. Data colleting techniques made by reviewing some recipies from a variety of reliable sources such as books, internet, and other sources. The result of this report showed that breadfruit cookies using only 100 gr of breadfruit have crunchy texture but soft in the middle, while breadfruit cookies using 75 gr of breadfruit have harder texture and less crisp. The conclusion shows that breadfruit cookies with 100 gr of breadfruit better than breadfruit cookies with 75 gr of breadfruit
|
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IOS15200.2302 |
| institution |
Politeknik Negeri Sriwijaya |
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186 |
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library:university library |
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Perpustakaan Politeknik Negeri Sriwijaya |
| library_id |
333 |
| collection |
Perpustakaan Politeknik Negeri Sriwijaya |
| repository_id |
15200 |
| city |
KOTA PALEMBANG |
| province |
SUMATERA SELATAN |
| repoId |
IOS15200 |
| first_indexed |
2021-08-25T09:29:45Z |
| last_indexed |
2021-08-25T09:29:45Z |
| recordtype |
dc |
| _version_ |
1709058386656493568 |
| score |
17.538404 |