Proceedings of the 5th Vocational Education International Conference (VEIC-5 2023)

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The Feasibility of the Module for Making Choux Substitution of Brown Rice on Community Training

Authors
Slamet Widodo1, *, Natalia Dallek1, Gawarti Gawarti1
1Culinary Education, Universitas Negeri Makassar, Makassar, Indonesia
*Corresponding author. Email: slamet.widodo@unm.ac.id
Corresponding Author
Slamet Widodo
Available Online 6 February 2024.
DOI
10.2991/978-2-38476-198-2_19How to use a DOI?
Keywords
Brown rice Cake; Module; Training
Abstract

The purpose on this research is to know the feasibility of the module for making choux subtitution of brown rice on community training. The research method development model on this research is Research and development.The feasibility test was held on 20 people in Kelurahan Lalampanua Kecamatan Pamboang Kabupaten Majene. The data is being collected using observation and questionnaires. The data analysis used is percentage quantitative.The results showed that the average feasibility of the brown rice choux processing module was very feasible.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 5th Vocational Education International Conference (VEIC-5 2023)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
6 February 2024
ISBN
978-2-38476-198-2
ISSN
2352-5398
DOI
10.2991/978-2-38476-198-2_19How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Slamet Widodo
AU  - Natalia Dallek
AU  - Gawarti Gawarti
PY  - 2024
DA  - 2024/02/06
TI  - The Feasibility of the Module for Making Choux Substitution of Brown Rice on Community Training
BT  - Proceedings of the 5th Vocational Education International Conference (VEIC-5 2023)
PB  - Atlantis Press
SP  - 144
EP  - 148
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-198-2_19
DO  - 10.2991/978-2-38476-198-2_19
ID  - Widodo2024
ER  -