Suri, Adelia Puspa (2020) USING COFFEE AS THE NEW VARIANT OF KUE LUMPANG TASTE. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
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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 DISCUSSION)
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Text (CHAPTER V CONCLUSION AND SUGGESTION)
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Text (REFERENCE)
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Abstract
This final report discuss about the innovation of Kue Lumpang taste with coffee as the new taste af kue lumpang itself. In this study the writer tried to find the best recipe for combining between kue lumpang and coffee. the writer makes product innovation by adding value to old products so it can attract the attention of costumers. This study is guided by using Research and Development method modified by Sukmadinata (2005). After did the study it was found that the respondents stated kue lumpang coffee that the writer has made had a good taste, texture, and aroma and it also was well received by the community.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Kue Lumpang, Coffee, Innovation |
| Subjects: | P Language and Literature > PE English |
| Divisions: | English > Undergraduate Theses |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 27 Sep 2021 07:18 |
| Last Modified: | 27 Sep 2021 07:18 |
| URI: | http://eprints.polsri.ac.id/id/eprint/9732 |
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