Page 4 - E-Modul Penganan Lokal
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DAFTAR ISI
KATA PENGANTAR ..................................................................................................................................................................... 3
DAFTAR ISI ................................................................................................................................................................................. 4
BAB 1 ......................................................................................................................................................................................... 5
PENGERTIAN KUE ...................................................................................................................................................................... 5
A. Pengertian Bolu atau Kue ............................................................................................................................................. 5
B. Bahan dasar kue ............................................................................................................................................................ 5
C. Jenis Jajanan pasar kue tradisional Pandeglang .......................................................................................................... 5
D. Evaluasi ......................................................................................................................................................................... 7
BAB II ......................................................................................................................................................................................... 9
BAHAN PEMBUAT KUE .............................................................................................................................................................. 9
A. Memilih Atau Mengenal Bahan-Bahan Pembuatan kue ............................................................................................... 9
B. Evaluasi ......................................................................................................................................................................... 9
BAB III ...................................................................................................................................................................................... 11
PERALATAN KUE ...................................................................................................................................................................... 11
A. Pengertian peralatan Kue ........................................................................................................................................... 11
B. Peralatan kue jajanan tradisional ...................................................................................................................... 15
C. Evaluasi ....................................................................................................................................................................... 17
BAB IV ................................................................................................................................................................................. 19
ANEKA RESEP KUE ................................................................................................................................................................. 19
A. Aneka Resep Kue Jajanan ............................................................................................................................................ 19
B. Resep kue jajanan Tradisional Pandeglang ..................................................................................................................... 34
BAB V ...................................................................................................................................................................................... 41
PENGEMASAN DAN PENYIMPANAN ........................................................................................................................................ 41
A. Pengemasan ................................................................................................................................................................ 41
B. Penyimpanan .............................................................................................................................................................. 39
C. Evaluasi ....................................................................................................................................................................... 40
BAB VI ...................................................................................................................................................................................... 42
PEMASARAN ............................................................................................................................................................................ 42
A. Makna Pasar ................................................................................................................................................................ 42
B. Cara Memasarkan ....................................................................................................................................................... 42
e. Bentuk Kue Secara Kreatif ........................................................................................................................................... 43
C. Evaluasi ....................................................................................................................................................................... 44
BAB VII ..................................................................................................................................................................................... 46
ANALISIS USAHA ...................................................................................................................................................................... 46
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