Rahmawati, Siti (2020) “RAINBOW BURGO”AS ALTERNATIVE CULINARY TOURISM IN PALEMBANG CITY. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
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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
ThisfinalreportdiscussesabouttheinnovationofBurgo thatused corn, carrot, spinach and dragon fruitasnaturaldyes.Thepurpose were toknowhowtomakeRainbow Burgo and to know the ingredients used to make Rainbow Burgo.The writer used R & D method. There are three stages of research and development based on Sukmadinata’s theory which are preliminary study, model 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 Burgo and some recipe of Burgo. In model development, there were three experiments done by the writer. Rainbow Burgo of the first experiment was tasted and examined by Mr. Wahyu. The second experiment was tasted and examined by Mr. I Gede Surata. After following the suggestions and comments from experts and respondents, then the writer did the third experiment. Rainbow Burgo of the third experiment then became the final product. It needed twenty three kinds of ingredients and forty one cooking steps.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Keyword: Burgo, Innovation, Natural Dyes |
| Subjects: | P Language and Literature > PE English |
| Divisions: | English > Undergraduate Theses |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 27 Sep 2021 07:16 |
| Last Modified: | 27 Sep 2021 07:16 |
| URI: | http://eprints.polsri.ac.id/id/eprint/9724 |
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