Silampari, Alvina Damayanti (2020) THE USE OF ROSELLE AS NATURAL DYE FOR KUE LUMPANG. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
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Text (Cover)
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Text (CHAPTER 1 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 FINDING AND DISCUSSION)
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Text (CHAPTER V CONCLUSION AND SUGGESTION)
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Text (REFERENCES)
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Abstract
This final report discuss about the innovation of Kue Lumpang that used roselle as natural dyes. The purpose was to know how to use roselle as natural dyes for Kue Lumpang. The writer used R & D method. There are three stages of research and development based on Sukmadinata’s theory which are preliminary study, modl development, and final product testing. However the writer only did two stages which were preliminary study and model development. In preliminary, the writer got the information about Kue Lumpang and some recipe of Kue Lumpang. In model development, there were three experiments done by the writer. Kue Lumpang with roselle as natural dye of the first experiment was tasted and examined by Mr. I Gede Surata, Mr. Wahyu, and Ms. Serly Wulandari. The second experiment was tasted by 10 respondents. After following the suggestions and comments from experts and respondents, the writer then did the third experiment. Kue Lumpang with roselle as natural dye of the third experiment then became the final product. It needed eight kinds of ingredients and eight cooking steps.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Kue Lumpang, Roselle, Innovation, Natural Dye |
| Subjects: | P Language and Literature > PE English |
| Divisions: | English > Undergraduate Theses |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 23 Sep 2021 08:26 |
| Last Modified: | 23 Sep 2021 08:26 |
| URI: | http://eprints.polsri.ac.id/id/eprint/9708 |
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