MAKING AN INNOVATION OF MAKSUBA WITH FERMENTED CASSAVA AND MATCHA VARIANTS

Fitria, Reka (2019) MAKING AN INNOVATION OF MAKSUBA WITH FERMENTED CASSAVA AND MATCHA VARIANTS. Other thesis, Politeknik Negeri Sriwijaya.

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[img] Text (CHAPTER II: LITERATURE REVIEW)
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Abstract

This research is about making an innovation of maksuba with fermented cassava and matcha variants. The purpose of this final report is to find out the ingredients composition of maksuba with fermented cassava and matcha variants. To get the purpose, the researcher used Research and Development Method by Sukmadinata (2005). There are three main stages in this current research: Preliminary Study, Model Development and Final Testing and Dissemination. The data were collected through the use of interview and document analysis. The data were analyzed by using descriptive analysis. Based on the result that Maksuba with fermented cassava and matcha variants were accepted by consumers it was explained by the opinions of respondents.

Item Type: Thesis (Other)
Uncontrolled Keywords: Research & Development, Maksuba, Fermented Cassava, Matcha, Traditional cake
Subjects: P Language and Literature > PE English
Divisions: English > Undergraduate Theses
Depositing User: Mr Bambang Anthony
Date Deposited: 20 Aug 2021 03:43
Last Modified: 20 Aug 2021 03:43
URI: http://eprints.polsri.ac.id/id/eprint/7850

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