Verdaningsih, Rini (2018) THE INNOVATION OF NEW VARIANTS OF BOLU SURI THROUGH THE USE OF BANANA AND CORN. 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 RESEARCH METHODOLOGY)
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Text (CHAPTER IV FINDINGS AND DISCUSSIONS)
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Text (CHAPTER V CONCLUSION AND SUGGESTION)
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Text (REFERENCES)
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Abstract
This final report is aimed to make the innovation of new variants of Bolu Suri through the use of banana and corn. The problem formulation is how to make new variants of Bolu Suri through the use of banana and corn. The purpose of this research is to give information how to make new variants of Bolu Suri through the use of Banana and Corn. The researcher used Research and Development Method by Sukmadinata (2005). There are three main stages in this current research: Preliminary Study, Model Development and Final Testing and dissemination. The data were collected through the use of interview and document analysis. The data were analyzed by using descriptive analysis. The results showed that the ingrediants of Bolu Suri through the use of banana and corn were yeast, white flour, water, eggs, margarine, sweet condenced milk, sugar, banana and corn smoothie. The procedures how to make them were by expanding the dough (water, yeast, wheat flour), add the ingredients with eggs, sugar, sweetened condensed milk, margarine, banana and corn smoothie, expanding it again, and finally it was baked.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Research & Development, Bolu Suri, Banana, Corn, Cake |
| Subjects: | P Language and Literature > PE English |
| Divisions: | English > Undergraduate Theses |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 24 Jan 2020 02:12 |
| Last Modified: | 24 Jan 2020 02:12 |
| URI: | http://eprints.polsri.ac.id/id/eprint/6501 |
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