@thesis{thesis,
		author={DJOJOSEPUTRA  ELVIA CHRISTINA},
		title ={RESEARCH AND DEVELOPMENT FINAL PROJECT
THE USE OF BANANA BLOSSOM AS THE MAIN INGREDIENTI N THE MAKING OF COOKING WINE RICH IN ANTIOXIDANT},
		year={2017},
		url={http://repository.ottimmo.ac.id/110/},
		abstract={Consumption of banana blossoms or banana flower or banana bud (Musa acuminate Colla) as vegetable is popular among people in Southeast Asia. In most tropical countries, banana blossoms are used as vegetable either raw or cooked which only the tendon core is sliced and eaten. ?AO? (Arak Ontong) comes in as an innovative substitution product of cooking wine with banana blossom as the main ingredient. It gives the aromatic flavor to enhance people?s appetite. The ?AO? offers the same smell and give similar flavor after heat contact with the seniors. Banana blossom itself has nutritional values and healthy benefits; potassium, vitamin A, C, E, minerals, fatty acid content, flavonoids, saponin, essential and non-essential amino acid, tannins, glycoside, and steroid. We try to take the opportunity and become a pioneer and be ready to join and compete with the market.}
		}