ASYIFAH, NURUL (2021) THE INNOVATION OF ROASTED TARO GETHUK AS A NEW VARIANT OF GETHUK TO DEVELOP INDONESIAN’S TRADITIONAL FOOD. Other thesis, Politeknik Negeri Sriwijaya.
Full text not available from this repository. (Request a copy)Abstract
Nurul Asyifah, 2021: 32 pages ) This final report was aimed to know how to make The Innovation of Roasted Taro Gethuk as a New Variant of Gethuk to Develop Indonesian’s Traditional Food. In this final report, the writer used research and development (R&D) method. The writer only conducted three steps of R&D method modified by sukamdinata: This method consists of three steps they are (1) preliminary study, (2) the development of product (3) final product testing. The result indicated that the products is Roasted Taro Gethuk get some comments and suggestion from the expert. The conclusion was the product is Roasted Taro Gethuk get some comments and suggestions from the taste, texture, color and appearance in order to make the product better.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Keywords: Innovation, Roasted Taro gethuk, Traditional Food |
| Subjects: | P Language and Literature > PE English |
| Divisions: | English > Undergraduate Theses |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 19 Jan 2023 01:52 |
| Last Modified: | 19 Jan 2023 01:52 |
| URI: | http://eprints.polsri.ac.id/id/eprint/11843 |
Actions (login required)
 |
View Item |
