BUSINESS PLAN CULINARY ARTS FINAL PROJECT “KALI STONE”

IMMAGODEI, RUTH SELASIH (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “KALI STONE”. Project Report. OTTIMMO INTERNATIONAL.

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Abstract

Starting from my curiosity as a student about traditional food which I think is interesting, it is supported by Indonesia which has ingredients that are rarely or cannot be found in other areas such as spices, coconut, bananas, kecombrang and soybeans which are processed into tempeh and tofu. Many Indonesians underestimate the potential of local products, but in this business, I want to prove that local ingredients can also be made into something special dishes by developing a traditional food in the modern way which is using molecular gastronomy techniques. According to Devina Ellora in her quote in Beautyjournal.id Molecular Gastronomy is a cooking technique that uses techniques to make food or drinks by combining physics and chemistry. From this explanation and various restaurant references that use this technique, I believe that this method is the right way to be used in developing traditional Indonesian dishes to become more modern.

Item Type:	Monograph (Project Report)
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	12 Jul 2022 05:41
Last Modified:	12 Jul 2022 05:41
URI:	http://repository.ottimmo.ac.id/id/eprint/734

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