Sari, Tri Novita and , Nur Andriyani S.E, M.E (2023) Analisis value added pada cabai hijau melalui pengolahan sambal varian rasa. Skripsi thesis, Universitas Muhammadiyah Surakarta.
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Abstract
One of the impacts of the influence of globalization is the ease with which foreign cultures enter Indonesia, not even just culture and language, even other countries' food is now found in Indonesia,if this continues it is inevitable that someday local food will become foreign in its own country. To prevent this, it is necessary to re-popularize local processed food to the Indonesian people. Indonesia has many types of local food in each region, one of which is chili sauce. Sambal is aprocessed product whose main ingredient is chili which is mashed with other ingredients that have a spicy taste that functions as a complement to the food menu. Sambal is one of the traditional dishes that need to be preserved. Because it is one of the economic drivers of the community. This research aims to create innovative green chili sauce with the addition of fish filling through the independent entrepreneurship program held at Universitas Muhammadiyah Surakarta using the field observation method, to increase the potential of chili farmers, fishermen and increase residents' income.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Sambal cabai hijau, wirausaha merdeka |
| Subjects: | H Social Sciences > HC Economic Development |
| Divisions: | Fakultas Ekonomi dan Bisnis > Ilmu Ekonomi dan Studi Pembangunan |
| Depositing User: | TRI NOVITA SARI |
| Date Deposited: | 27 Dec 2023 04:26 |
| Last Modified: | 27 Dec 2023 04:26 |
| URI: | http://eprints.ums.ac.id/id/eprint/119161 |
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