FEBRIYANTHI, NOVI (2020) DESIGNING A BOOKLET OF FISH AS THE MAIN INGREDIENT OF PALEMBANG’S TRADITIONAL FOOD. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
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Text (Cover)
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Text (CHAPTER I INTRODUCTION)
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Text (CHAPTER II LITERATURE REVIEW)
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Text (CHAPTER III METHODOLOGY)
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Text (CHAPTER IV FINDINGS 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 was aimed at researching and developing The booklet fish and the main ingredient of Palembang’s traditional food. In this final report, the writer uses Research and Development "R & D" method. In this research the writer only did 2 steps of "R & D" method: (1) Preliminary Field Testing, (2) The Development of Product. The writerimplement the steps by asking the experts’ opinion. Therefore, the data were collected from the observation, and documentation. After the data was analyzed, the writer started designing the booklet. sThe writer asked some experts’ opinion about the design and the result is the final product.
Item Type: | Thesis (Other) |
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Uncontrolled Keywords: | Keyword: Booklet, Designing Booklet, Palembang’s Traditional Food Made of Fish |
Subjects: | P Language and Literature > PE English |
Divisions: | English > Undergraduate Theses |
Depositing User: | Mr Bambang Anthony |
Date Deposited: | 28 Sep 2021 01:00 |
Last Modified: | 28 Sep 2021 01:00 |
URI: | http://eprints.polsri.ac.id/id/eprint/9804 |
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