The Potential the Baruasa of Brown Sugar as a traditional cake through the use of rice shards

Randy Frank Rouw; Hengki Wijaya

doi:10.61471/ko-jan.v2i1.28

Authors

Randy Frank Rouw
Hengki Wijaya Sekolah Tinggi Filsafat Theologia Jaffray Makassar

DOI:

https://doi.org/10.61471/ko-jan.v2i1.28

Keywords:

Baruasa, Brown Sugar, Rice Shards, Traditional Cake

Abstract

This paper aims to determine the processing of Baruasa made from rice flakes and palm sugar. Brown sugar is a brown sweetener—made from palm sugar by boiling palm sap water. This material can be used as an ingredient for making traditional Baruasa brown sugar cakes. Qualitative research methods with data collection techniques through literature review, interviews and field observations. The result of this research shows that the potential for developing traditional cakes with natural raw materials and natural dyes and the utilization of rice shards from factories can benefit small and home industries.

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