This Final Report is written to fulfill the requirement of Diploma III in English Department at State Polytechnic of Sriwijaya By: RAHMI UTAMI 0614 3090 1569

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FINAL REPORT

USING RED DRAGON FRUIT AS NEW VARIANTS OF TRADITIONAL CAKES FROM PALEMBANG

This Final Report is written to fulfill the requirement of Diploma III in English Department at State Polytechnic of Sriwijaya

By:

RAHMI UTAMI 0614 3090 1569

ENGLISH DEPARTMENT

STATE POLYTECHNIC OF SRIWIJAYA PALEMBANG

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MOTTO AND DEDICATION

For each one are successive [Angels] before and behind

him who protect him by the decree of Allah. Indeed, Allah will not change the condition of a people until they change what is in themselves.

And when Allah intends for a people ill, there is no repelling it. And there is not for them besides Him any patron.

Q.S Ar-Ra’d : 11

“All our dreams can come true, if we have the courage to pursue them.” -Walt

Disney-Ya Allah, make me a person who thank you, make me a patient person, and make me small in my sight but a great in the eyes of others.

HR. Muslim

This final report is dedicated to: - Allah SWT

- My beloved parents - My beloved teachers

- My beloved mate candidate - My beloved friends

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v PREFACE

First of all, the writer would like to thank to Allah SWT that has given us the blessing, opportunity, and healthy to finish this report. The title of my final report is “Using Red Dragon Fruit as New Variants of Traditional Cakes from Palembang”. This report is written to fulfill the requirement of final report project at English Department Polytechnic of Sriwijaya. We would like to say thank you to my advisors Mrs. Tiur Simanjuntak and Mr. Herman because without their guidance, the writer can not prepare and finish this report and also thank you to my families who always support the writer to finish this report.

The writer realizes that this report is still far from being perfect. Therefore, comment and suggestion from all sources are welcomed to make this final report better. The writer hopes that this report can fulfill the requirement of report project and useful for anyone, especially the students in English Department of Polytechnic of Sriwijaya.

Palembang, July 2017

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ACKNOWLEDGEMENT

First of all, the writer would like to say thanks to Allah SWT for all blessings and easiness so that the writer was able to finish this final report. In this moment, the writer would like to take to everyone who has given many contributions in this final report.

1. My beloved parents, Mr. Dirman Saleh and Mrs. Masniati, Thank you for always support and pray for my success.

2. Mrs. Tiur Simanjuntak the first advisor, and Mr. Herman the second advisor. Thank you for all your corrections, time, suggestions, advises, ideas, support, and guide me patiently during the consultation.

3. All the lectures and staffs in English Department who have educated and helped patiently.

4. My beloved brother, Muhammad Andrey Zulnizam. Thank you for all your supporting and helping during the process of developing my products.

5. All my beloved friends in 6BA, especially for BA Traveler, Fajar, Aldi, Titak, Ipit, Esy, Aul, Yucha, Yulia, and Melly. Thank you for giving me such a beautiful and unforgettable memories during studying in English Department and all the support and help in finishing my final report.

6. My beloved friends consultation, Fitri, Yulia, Sari, and Theo. Thank you for being my discussion friend during writing this final report and your suggestion too.

7. My best friends, Ika, Dewi, Bella, and my naughty nephews, Alfin and Kenzi for always cheering me up.

8. My beloved friends, in Polsri especially for HMJ B.INGGRIS 2014/2015 and 2015/2016 for always supporting me.

9. All parties who helped to finish this final report.

Palembang, July 2017

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vii ABSTRACT

Using Red Dragon Fruit as New Variants of Traditional Cakes from Palembang

(Rahmi Utami, 2017, 56 pages, 36 pictures, 10 tables, 3 charts)

This final report researched the consumers’ responses and acceptances on red dragon fruit cakes. The writer wanted to make new innovation products of traditional cakes from Palembang using red dragon fruit. The writer used R & D method. There were four times experiments and three times revisions. The writer wanted to know the respondents’ opinion on aroma, taste, texture, and appearance. The result indicates that three products of red dragon fruit cakes were accepted by consumers it is explained from percentage score of each variables, from taste as representative of variable, in kue gandus merah =79,17%, kue lumpang naga = 70.00%, and srinaga = 89.17%. It had the lower score from texture of kue lumpang naga = 66.67%. But it was still accepted by respondents because the percentage score was up to 50%. In conclusion, the proportional recipes from four times experiments have been designed in recipe book.

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ABSTRAK

Penggunaan Buah Naga Merah sebagai Variasi Baru Kue Tradisional Palembang

(Rahmi Utami, 2017, 56 halaman, 36 gambar, 10 tabel, 3 chart) Email: Rahmiutami30@gmail.com

Laporan akhir ini meneliti tanggapan konsumen dan akseptor pada kue buah naga merah. Penulis ingin membuat produk inovasi kue tradisional dari Palembang dengan menggunakan buah naga merah. Penulis menggunakan metode R & D. Ada empat kali percobaan dan tiga kali revisi. Penulis ingin mengetahui pendapat responden tentang aroma, rasa, tekstur, dan penampilan. Hasil penelitian menunjukkan bahwa tiga produk kue buah naga merah diterima oleh konsumen, hal ini dijelaskan dari persentase skor masing-masing variabel, dari rasa sebagai wakil variabel, pada kue gandus merah = 79,17%, kue lumpang naga = 70,00%, dan Srinaga = 89,17%. Adapun skor yang paling rendah yaitu dari tekstur kue lumpang naga = 66,67%. Namun hal itu tetap diterima oleh responden karena persentase skornya lebih dari 50%. Sebagai kesimpulan, resep proporsional dari empat kali percobaan telah dirancang di buku resep.

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CHAPTER I INTRODUCTION...1

1.1 Background... 1

1.2. Problem Formulation... 3

1.3 Problem Limitation... 3

1.4 Research Purpose... 3

1.5 Research Benefit... 3

CHAPTER II LITERATURE REVIEW...4

2.1 The Brief Description of Red Dragon Fruit Origin...4

2.1.1 The Nutrition Fact of Red Dragon Fruit... 4

2.1.2 The Benefits of Red Dragon Fruit...5

2.2 Information about Traditional Cakes... 10

2.2.1 Kinds of traditional cakes from Palembang...10

2.2.2 Basic Ingredients of making Traditional Cakes...12

2.3 Recipe Book...14

2.4 The Quality of Food...15

CHAPTER III RESEARCH METHODOLOGY... 17

3.1 The Method of Research... 17

3.2 Place of Research... 20

3.3 Techniques of Collecting Data...20

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CHAPTER IV PROCESS OF MAKING RED DRAGON FRUIT CAKES,

FINDINGS AND DISCUSSION... 24

4.1 Findings...24

4.1.1 The Process to Make Red Dragon Fruit Cakes... 24

4.1.2 Performance... 31

4.1.2.1 The First Product (Kue Gandus Merah)...31

4.1.2.2 The Second Product (Kue Lumpang Naga)...37

4.1.2.3 The Third Product (Srinaga)...42

4.2 Discussion... 47

4.2.1 Red Dragon Fruit as Basic Material...47

4.2.2 People’s Responses toward New Variants of Traditional Cakes from Palembang... 50

4.2.3 Socialization of New Recipe Red Dragon Fruit Cakes...52

CHAPTER V CONCLUSION AND SUGGESTIONS...54

5.1 Conclusion...54

5.2 Suggestions... 54

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LIST OF PICTURES

Picture 1. Kue Gandus... 11

Picture 2. Srikayo...11

Picture 3. Kue Lumpang... 12

Picture 4. First Step...24

Picture 5. Second Step... 25

Picture 6. Third and Fourth Step...25

Picture 7. Fifth Step... 25

Picture 8. First Step for Kue Gandus Merah...26

Picture 9. Second Step for Kue Gandus Merah... 26

Picture 10. Third Step for Kue Gandus Merah... 26

Picture 11. Fifth Step for Kue Gandus Merah... 27

Picture 12. Sixth Step for Kue Gandus Merah...27

Picture 13. The Last Step for Kue Gandus Merah...27

Picture 14. First Step for Kue Lumpang Naga...28

Picture 15. Second Step for Kue Lumpang Naga... 28

Picture 16. Third Step for Kue Lumpang Naga... 28

Picture 17. Fourth Step for Kue Lumpang Naga... 29

Picture 18. The Last Step for Kue Lumpang Naga...29

Picture 19. First Step for Srinaga...30

Picture 20. Second Step for Srinaga... 30

Picture 21. Third Step for Srinaga... 30

Picture 22. Fourth Step for Srinaga...30

Picture 23. Fifth Step Step for Srinaga... 31

Picture 24. The Last Step for Srinaga... 31

Picture 25. The First Experiment of Kue Gandus Merah... 31

Picture 26. The Second Experiment of Kue Gandus Merah... 32

Picture 27. The Third Experiment of Kue Gandus Merah... 33

Picture 28. The Last Experiment of Kue Gandus Merah... 34

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Picture 30. The Second Experiment of Kue Lumpang Naga...38

Picture 31. The Third Experiment of Kue Lumpang Naga... 39

Picture 32. The Last Experiment of Kue Lumpang Naga... 40

Picture 33. The First Experiment of Srinaga... 42

Picture 34. The Second Experiment of Srinaga... 43

Picture 35. The Third Experiment of Srinaga...44

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LIST OF TABLES

Table 1. Percentage of Respondent Percepsions... 23

Table 2. Questionnaire Result of Kue Gandus Merah Testing... 35

Table 3. The Calculation of the Variable Kue Gandus Merah... 36

Table 4. Result of Each Variable for Kue Gandus Merah... 36

Table 5. Questionnaire Result of Kue Lumpang Naga Testing... 40

Table 6. The Calculation of the Variable Kue Lumpang Naga... 41

Table 7. Result of Each Variable for Kue Lumpang Naga...41

Table 8. Questionnaire Result of Srinaga Testing... 45

Table 9. The Calculation of the Variable Srinaga...46

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LIST OF CHARTS

Chart 1. Percentage of Respondent’s Perception for Kue Gandus Merah...37

Chart 2. Percentage of Respondent’s Perception for Kue Lumpang Naga...42

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LIST OF APPENDICES

 Recommendation of Final Report Examination

 Consultation Agreement of Final Report

 Consultation Form of Final Report

 Consultation Revision Form of Final Report

 Lists of Respondents’ Name