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All Journal Jurnal Bangun Manajemen
Cecilia Cecilia
Universitas Pelita Harapan
Economics, Econometrics & Finance Other

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PENGEMBANGAN KUE SUS DENGAN CITA RASA JAJANAN TRADISIONAL INDONESIA Febryola Indra; Verenia Novelia Christabel; Cecilia Cecilia
Jurnal Bangun Manajemen Vol. 1 No. 2: November 2022
Publisher : PT Bangun Harapan Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.654 KB) | DOI: 10.56854/jbm.v1i2.92

Abstract

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 Indonesian 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 wants to develop Choux au Craquelin by applying 15 variations of traditional Indonesian snack flavors to Choux filling. Keywords: Traditional Snacks; Choux au Craquelin; Food.
Co-Authors Indra, Febryola Verenia Novelia Christabel