THE INNOVATION OF KUE LUMPANG WITH DURIAN VARIANT
| Main Author: | FADILA, - |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
|
| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/7832/1/File%20I.pdf http://eprints.polsri.ac.id/7832/2/File%20II.pdf http://eprints.polsri.ac.id/7832/3/File%20III.pdf http://eprints.polsri.ac.id/7832/4/File%20IV.pdf http://eprints.polsri.ac.id/7832/5/File%20V.pdf http://eprints.polsri.ac.id/7832/6/File%20VI.pdf http://eprints.polsri.ac.id/7832/7/Journal%20of%20Interview.pdf http://eprints.polsri.ac.id/7832/8/File%20VII.pdf http://eprints.polsri.ac.id/7832/ |
Daftar Isi:
- This final report discusses about the innovation of KueLumpang with durian variant. The purpose was to find the appropriate recipe in making Kue Lumpang with durian variant.The writer used R & D method. There are three stages of research and development based on Sukmadinata’s theory which are preliminary study, model development, and final product testing. However, the writer only did two stages which were preliminary study and model development.In preliminary study, the writer got the information about Kue Lumpang, the characteristics of Kue Lumpang, and some consideration in making Kue Lumpang. In model development, there were three experiments done by writer. The Kue Lumpang with durian variant product of the first experiment was tasted and examined by Mr. I Gede Surata and the Kue Lumpang with durian variant product of the second experiment was tasted by five respondents. After following the suggestions and comments from the respondents, the writer then did the third experiment. The Kue Lumpang with durian variant product of the third experiment then became the final product of Kue Lumpang with durian variant. The result indicated that to make Kue Lumpang with durian variant, it needed nine kinds of ingredient and seven cooking steps.