FARIZA, RAHMANIAR (2021) CHOUX PASTRY WITH SRIKAYA VLA AS A NEW VARIANT OF CHOUX PASTRY. Other thesis, Politeknik Negeri Sriwijaya.
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Text (Cover)
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Text (CHAPTER I INTRODUCTION)
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Text (CHAPTER II LITERATURE REVIEW)
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Text (CHAPTER III RESEARCH METHODOLOGY)
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Text (CHAPTER IV FINDINGS & DISCUSSION)
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Text (CHAPTER V CONCLUSION AND SUGGESTION)
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Text (REFERENCES)
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Abstract
This research aims to know how to make Choux Pastry with Srikaya Vla as A New Variant of Choux Pastry. The method of the research was Research and Development (R&D) by Sukmadinata (2008). The data were collected through literature study and interviews. Based on the findings, the writer found that the processes of developing Choux Pastry with Srikaya Vla included twice testing. There were limited testing and wider testing. In limited testing, the product was testified to two respondents who were owners of food store. The comments in limited testing were about the appearance of the product. The product result of the limited testing then revised and given to two experts of Choux Pastry in wider testing. The comments in wider testing were about the appearance, taste and texture. The results of the wider testing indicated that Choux Pastry with Srikaya Vla was accepted by the experts in terms of taste and color.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Keyword: Research and Development, Choux Pastry, Srikaya Vla, Choux Pastry with Srikaya Vla |
| Subjects: | P Language and Literature > PE English |
| Divisions: | English > Undergraduate Theses |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 19 Jan 2023 01:53 |
| Last Modified: | 19 Jan 2023 01:53 |
| URI: | http://eprints.polsri.ac.id/id/eprint/11845 |
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