Karya Kompetensi Profesi Rancangan Buku Resep Aneka Rasa Choux au Craquelin dengan Cita Rasa Jajanan Tradisional Indnesia

Cecilia, Cecilia and Setiawan, Gabriella Karen (2021) Karya Kompetensi Profesi Rancangan Buku Resep Aneka Rasa Choux au Craquelin dengan Cita Rasa Jajanan Tradisional Indnesia. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jajanan Tradisional Indonesia merupakan makanan yang menjadi salah satu aset kebudayaan negara Indonesia, tidak hanya orang pada zaman dahulu yang perlu mengetahui dan mempelajarinya, tetapi juga perlu diajarkan secara turun temurun supaya aset kebudayaan bangsa Indonesia tidak hilang. Seiring perkembangan zaman yang begitu pesat, membuat sebagian orang terutama generasi muda kurang tahu akan keberadaan kue tradisional dan lebih mengenal makanan modern salah satunya Choux au Craquelin yang berasal dari Perancis. Choux merupakan makanan yang hampir semua orang tahu terutama generasi muda tentunya akan mengenal Choux dan di Indonesia biasanya dikenal dengan sebutan “soes”. Tekstur Choux yang crispy pada kulit luarnya dan filling yang memenuhi bagian dalam Choux dengan rasa filling yang cenderung modern. Maka dari itu, penulis akan membuat buku resep Choux au Craquelin dengan mengaplikasikan berbagai rasa jajanan tradisional Indonesia terhadap filling Choux. Memiliki 15 variasi rasa untuk membuat filling Choux au Craquelin. Kata kunci: Jajanan Tradisional, Choux au Craquelin, Buku Resep. / Traditional Indonesian snacks are foods that are one of the cultural assets of the Indonesian state, not only ancient people who need to know and learn them, but also need to be taught from generation to generation so that Indonesian cultural assets are not lost. Along with the rapid development of the times, making some people, especially the younger generation, less aware of the existence of traditional cakes and more familiar with modern food, one of which is Choux au Craquelin from France. Choux is a food that almost everyone knows, especially the younger generation, of course, will know Choux and in Indonesia it is usually known as "soes". Choux texture is crispy on the outside and filling that fills the inside of Choux with a filling taste that tends to be modern. Therefore, the author will make a Choux au Craquelin recipe book by applying various flavors of traditional Indonesian snacks to Choux filling. Has 15 variations of flavors to make Choux au Craquelin filling. Keywords: Traditional Snacks, Choux au Craquelin, Recipe Book.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Cecilia, CeciliaNIM01541180029ceciliatan01@gmail.com
Setiawan, Gabriella KarenNIM01541180007karens_gabriellaa@yahoo.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorIndra, FebryolaNIDN0301039601febryola.indra@uph.edu
Uncontrolled Keywords: Jajanan tradisional; Choux au craquelin; Buku resep
Subjects: T Technology > TX Home economics > TX 901-953 Hospitality Industry
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Depositing User: Users 22302 not found.
Date Deposited: 08 Feb 2022 04:20
Last Modified: 02 Mar 2022 02:11
URI: http://repository.uph.edu/id/eprint/45500

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