PUMEIRANDI, PUTRI (2015) FINAL REPORT USING CASSAVA AS ADDED INGREDIENT IN BROWNIE. Other thesis, Politeknik Negeri Sriwijaya.
Full text not available from this repository.Abstract
Using Cassava as Added Ingredient in Brownie This final report researched the consumers’ perceptions and acceptances on cassava brownie. Cassava is containing carbohydrate that can be substitute for rice. The writer wanted to make new innovation product of brownies that using cassava. Therefore, several research questions account. They were what are the consumers’ perceptions and acceptances about using cassava as added ingredient in brownie according to its tasty, color, texture, and flavor variable and what are the processes of making brownie by using cassava. The data were collected through questionnaires. The writer used 4 variables in questionnaire as assessment (flavor, taste, texture, and color). This product is testing by the experts from four time experiment by revise the recipe and do the dissemination product for the final product. The result indicated that the last product from the last experiment was accepted by consumers it is explain from percentage score of each variables from flavor = 71,66%, taste = 79,16%, texture = 78,33%, consumers acceptances = 88,75%, for color = 72,5%. But it was still accepted by respondents because the percentage score was up to 50%.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Cassava, Brownie, and Brownie Recipes |
| Subjects: | T Technology > T Technology (General) |
| Divisions: | Informatics Management > Undergraduate Theses |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 14 Jan 2016 04:04 |
| Last Modified: | 14 Jan 2016 04:04 |
| URI: | http://eprints.polsri.ac.id/id/eprint/2272 |
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