USING COFFEE AS THE NEW VARIANT OF KUE LUMPANG TASTE

Suri, Adelia Puspa (2020) USING COFFEE AS THE NEW VARIANT OF KUE LUMPANG TASTE. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.

[img] Text (Cover)
FILE I.pdf

Download (744kB)
[img] Text (CHAPTER I INTRODUCTION)
FILE II.pdf

Download (306kB)
[img] Text (CHAPTER II LITERATURE REVIEW)
FILE III.pdf

Download (208kB)
[img] Text (CHAPTER III RESEARCH METHODOLOGY)
FILE IV.pdf
Restricted to Repository staff only

Download (312kB)
[img] Text (CHAPTER IV FINDINGS AND DISCUSSION)
FILE V.pdf
Restricted to Repository staff only

Download (769kB)
[img] Text (CHAPTER V CONCLUSION AND SUGGESTION)
FILE VI.pdf

Download (7kB)
[img] Text (REFERENCE)
FILE VII.pdf

Download (15kB)

Abstract

This final report discuss about the innovation of Kue Lumpang taste with coffee as the new taste af kue lumpang itself. In this study the writer tried to find the best recipe for combining between kue lumpang and coffee. the writer makes product innovation by adding value to old products so it can attract the attention of costumers. This study is guided by using Research and Development method modified by Sukmadinata (2005). After did the study it was found that the respondents stated kue lumpang coffee that the writer has made had a good taste, texture, and aroma and it also was well received by the community.

Item Type: Thesis (Other)
Uncontrolled Keywords: Kue Lumpang, Coffee, Innovation
Subjects: P Language and Literature > PE English
Divisions: English > Undergraduate Theses
Depositing User: Mr Bambang Anthony
Date Deposited: 27 Sep 2021 07:18
Last Modified: 27 Sep 2021 07:18
URI: http://eprints.polsri.ac.id/id/eprint/9732

Actions (login required)

View Item View Item