| dc.contributor.author | Minantyo, Hari | |
| dc.contributor.author | Sondak, Michael Ricky | |
| dc.contributor.author | Sepsi, Prasetyon | |
| dc.date.accessioned | 2014-09-25T03:28:09Z | |
| dc.date.available | 2014-09-25T03:28:09Z | |
| dc.date.issued | 2013-11-21 | |
| dc.identifier.citation | Minantyo, H., Sondak, M. R., & Sepsi, P. (2013). Innovation to mbote as the seasoned flour. In Proceeding (ICEBM), Entrepreneurship & Business Sustainability (pp. 158-160). Retrieved from http://icebm.tarumanagara.ac.id | en_US |
| dc.identifier.isbn | 978-602-18994-0-3 | |
| dc.identifier.uri | https://dspace.uc.ac.id/handle/123456789/473 | |
| dc.identifier.uri | http://icebm.tarumanagara.ac.id/index.php/call-for-paper/proceeding/proceeding-icebm-2013 | |
| dc.description.abstract | Mbote foodstuffs are usually used only as a snack which is not much processed into another food product. Food innovation that increasses local potention is needed to increase local food value in the midst of imported food products.
This study uses laboratory experiments in the Food and Beverage Laboratory of Ciputra University. Nutrituous content mbote seasoned flour is tested in Research and Industry Standardization Laboratory. The survey of seasoned flour at the market and the interwiew with the consumers who use seasoned flour have also been conducted.
The conclusion of this study is that mbote as one of the foods that contains lots of carbohydrates can be made for the seasoned flour for healthy, tasty and nutritious fried foods | en_US |
| dc.publisher | Proceeding ICEBM (2013), 2nd International Conference on Entrepreneurship and Business Management “Entrepreneurship & Business Sustainability” – November 21-22, 2013 – ISBN: 978-602-18994-0-3 – Tarumanegara University | |
| dc.subject | Food innovation, seasoned flour, mbote | en_US |
| dc.title | Innovation to Mbote As The Seasoned Flour | en_US |
| dc.type | Article | en_US |
