Wusananingsih, Wulan (2018) STRATEGI MELESTARIKAN ABANGAN SEBAGAI KULINER KHAS MASYARAKAT BANTUL YOGYAKARTA. Bachelor thesis, Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta (STIPRAM).
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Abstract
The development of tourism is not limited to only the culture and natural beauty, but also the culinary tour. Culinary tourism is one type of tourism that has a huge impact for the development of an area. Abangan is one of the traditional food of Bantul, where the food is made from the rest of the process of making tapioca flour which is created and utilized by the community to be a decent food to eat and sell. This is also one way to preserve the traditional food. The ingredients used are a mixture of starch or abangan, wheat flour, eggs, grated coconut, rotten tempe, red chilli, onion garlic, salt, water then fried using a round pan using hot oil.
| Item Type: | Thesis (Bachelor) |
|---|---|
| Uncontrolled Keywords: | Tourism, Abangan, Materials |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure |
| Divisions: | Hospitality |
| Depositing User: | Library Admin |
| Date Deposited: | 16 Sep 2021 15:18 |
| Last Modified: | 16 Sep 2021 15:18 |
| URI: | http://repository.stipram.ac.id/id/eprint/350 |
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