PROSES INOVASI BENTUK, RASA, DAN TOPPING SPONGE CAKE PADA PAVITA CAKE SEMARANG

Kristianto, Pavita (2017) PROSES INOVASI BENTUK, RASA, DAN TOPPING SPONGE CAKE PADA PAVITA CAKE SEMARANG. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Inovasi sponge cake di Pavita Cake dengan mengkombinasikan sponge cake potong dan stik menjadi satu dengan rasa cake dan topping (ganache coklat) berupa sayuran hijau vitamin B dan C tertinggi. Proses inovasi dilakukan berdasarkan teori dari (Luecke,2003) : idea generation, opportunity recognition, idea evaluation, development, dan commercialization. Berdasarkan tahapan tersebut maka produk inovasi sponge cake dapat tercipta dan dipasarkan.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Economics and Business > Department of Management
Depositing User: Mrs Christiana Sundari
Date Deposited: 28 Nov 2017 06:57
Last Modified: 28 Nov 2017 06:57
URI: http://repository.unika.ac.id/id/eprint/15189

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