INOVASI PEMBUATAN RISOL DENGAN KULIT RISOL BERBAHAN DASAR SINGKONG

Authors

  • Frisiska Frisiska Universitas Pertiwi

Abstract

ABSTRACT

 

As we know risoles are traditional foods that are easy to find with various variants of contents and are easy to make, in this study the experimental method used was the experimental method, namely the risole skin made from cassava. The research used was a qualitative method with a descriptive research approach. The samples used in this study were 3 samples, namely the collection of data obtained through documentation and interviews with experts who know the science of cuisine or who work in the field. The purpose of this study was to determine the quality of risoles skin made from cassava. The results of this study concluded that the quality of food is very important, because it is still rare for people to experiment with making risol skins from tubers so that it will add interest to the community.

Keywords : Inovation, risoles, and cassava

 

Additional Files

Published

2022-11-30

Issue

Vol. 15 No. 2 November (2022): Jurnal Pesona Hospitality

Section

Articles