STANDARISASI RESEP KUE INTI DI BIRUGO KECAMATAN AUR BIRUGO TIGO BALEH KOTA BUKITTINGGI

Abstract

This study the background due to the absence of standardization Kue Inti
recipe. This looks in the results of observations material preparation techniques
and how to making, resulting in kue inti form of his round is less than perfect, soft
and oily texture, flavor less sweet and there is sticky when fried. the purpose of
this research to found standard recipe, and the quality of the kue inti. The research
is a qualitative, with direct interviews with mothers who can be make the kue inti.
Data collection techniques are interviews, observation, and documentation.
Analysis using three flows of activities: reduction, presentation, and draw
conclusions. This study conducted at one of the houses Birugo Bukittinggi in
April to May 2014. Based on the test results organopleptik a standard kue inti
recipe that has been converted to four repetitions is found the quality in view of
the round shape with a diameter of four cm, golden yellow color, savory of skin
flavor, the sweet flavor of the contents, aromatic, and chewy textured.