HATI, SUCI (2017) MAKING KRITIKAN, KERIPIK TELUR IKAN GABUS AND TENGGIRI AS ONE OF TOURISM CULINARY IN PALEMBANG, SOUTH SUMATERA. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
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This research aims to promote kritikan, keripiktelurikangabus and tenggiri.The problem formulation is how to make kritikan, keripiktelurikangabusand tenggirias one of tourism culinaryin Palembang, South Sumatra. The writer makes this final report to give information how to make kritikan, keripiktelurikangabusand tenggiri as one of tourism culinary in Palembang, South Sumatra. There are 6 steps to make the innovation of kritikan: prepare egg end telurikan, mix the egg, put the wheat flour and mixed it as a dough make the dough the flat, fry the dough in to the hot oil, and the kritikanis ready to be served. The writer distributed 40 (forty) questionnaire to 40 respondents to know their opinion on the taste, texture, aroma, and color of kritikanusing telurikangabus and tenggiri. The respondents were staffs and collegians of English Department State Polytechnic of Sriwijaya. The result shows that they are interested with this food innovation. The writer suggests that everyone can utilize the thing that rarely use anymore. Everyone can make an innovation food of them. The food innovation can be an alternative food for us.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Tourism culinary, food innovation, kritikan snack |
| Subjects: | P Language and Literature > PE English P Language and Literature > PR English literature |
| Divisions: | English > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 11 Dec 2017 01:31 |
| Last Modified: | 11 Dec 2017 01:31 |
| URI: | http://eprints.polsri.ac.id/id/eprint/4234 |
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