MAKING BAKPAO FROM PURPLE SWEET POTATOES AS AN INNOVATED FOOD

Rahmadani, Putri (2020) MAKING BAKPAO FROM PURPLE SWEET POTATOES AS AN INNOVATED FOOD. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.

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Abstract

This final report discusses the innovation of Bakpao from Purple Sweet Potatoes. The goal is to find the right recipe for making Bakpao with Purple Sweet Potatoes. The writer uses the R&D method. There are three stages of research and development based on Sukmadinata's theory, namely preliminary studies, model development, and final product testing. However, the authors conducted three stages, namely preliminary studies, model development, and final product testing. In the preliminary study, the writer obtained information about Bakpao, Bakpao characteristics, and some considerations in making Bakpao. In developing the model, there are three experiments conducted by the author. Bakpao from Purple Sweet Potatoes products from the first try was tasted and examined by Mr. Jamil, Mrs. Yudi, Mrs. Merry and Bakpao from Purple Sweet Potatoes products from the second experiment were sampled by three respondents. After following the suggestions and comments from respondents, the author then conducted a third experiment. Bakpao from Purple Sweet Potatoes products from the third experiment was then tasted by Mr. Ivan and become the final product of Bakpao from Purple Sweet Potatoes. The results showed that to make Bakpao from Purple Sweet Potatoes, seven types of ingredients and seven cooking steps were needed.

Item Type: Thesis (Other)
Uncontrolled Keywords: Keywords : Bakpao, Purple Sweet Potatoes, Recipe
Subjects: P Language and Literature > PE English
Divisions: English > Undergraduate Theses
Depositing User: Mr Bambang Anthony
Date Deposited: 28 Sep 2021 00:50
Last Modified: 28 Sep 2021 00:50
URI: http://eprints.polsri.ac.id/id/eprint/9790

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