MSY NINA, MAHARANI (2016) FINAL REPORT PRODUCT INNOVATION : KUE MAKSUBA USING SORGHUM FLOUR AND DURIAN. Other thesis, Politeknik Negeri Sriwijaya.
Full text not available from this repository.Abstract
Kue maksuba is identically with sweet taste. This cake is one of the traditional cake from Palembang which come from the Sultanate Palembang. The writer tried to make the innovation in making kue maksuba using sorghum flour and durian. Sorghum flour is flour that comes from seeds of sorghum it is substitute the use of wheat flour in making kue maksuba. Sorghum flour has a high nutrient content such as carbohydrates, fat and ash. The taste of sorghum flour isosphronemidae so it will minimize the sweet of sugar and the smell of duck egg. The result shows, the respondent indicated that they are more interested with the food innovation of kue maksuba that are made from sorghum flour and durian.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Innovation, Sorghum, Kue Maksuba |
| Subjects: | P Language and Literature > PR English literature |
| Divisions: | English > Undergraduate Theses |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 16 Dec 2016 09:43 |
| Last Modified: | 16 Dec 2016 09:43 |
| URI: | http://eprints.polsri.ac.id/id/eprint/2886 |
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