Olahan kreasi kudapan berbahan dasar tempe

Antony, Vincent Setiawan and Catherine, Catherine and Eveline, Eveline (2022) Olahan kreasi kudapan berbahan dasar tempe. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pelaksanaan Seminar hasil pada 4 juli 2022 ini bertujuan untuk menyampaikan hasil dari laporan Penelitian Produk Olahan Kreasi Kudapan Berbahan Dasar Tempe yang menggunakan metode kuantitatif dan dibagikan kepada reviewer, agar penulis mendapatkan saran dan masukan yang dapat dilakukan untuk menyempurnakan penulisan laporan penelitian. Pembahasan yang dilakukan pada seminar hasil adalah membahas tentang tata cara, pemberian panduan dan teknik dalam pengembangan olahan makanan menjadi lebih inovatif dan unik yang dapat dilakukan oleh masyarakat – masyarakat dalam menyajikan makanan. Kesimpulan saran dan masukan yang didapatkan berupa bagaimana cara membuat penulisan dengan format penulisan yang sesuai dengan standard, bagaimana cara mencari validasi data, memperhatikan Teknik penulisan, memastikan inti tujuan dan rumusan masalah, memperhatikan penulisan sitasi dan memerhatikan pendahuluan laporan penelitian./ The implementation of the results presentation on July 4, 2022, aims to convey the results of the Tempe-Based Processed Product Research report using quantitative methods and distributed to reviewers, so that authors get suggestions and input that can be done to improve research report writing. The discussion carried out at the results seminar was to discuss procedures, providing guidelines and techniques in developing food preparations to become more innovative and unique that can be done by the community in serving food. according to the standard, how to look for data validation, paying attention to writing techniques, ensuring the core objectives and formulation of the problem, paying attention to citation writing and paying attention to the introduction of the research report.

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