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All Journal Toba: Journal of Tourism, Hospitality, and Destination
Rifa Aulliya Nurdian Salsabila
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Social Sciences

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Cita Rasa dan Keistimewaan Kerupuk Bontot Khas Karawang Jawa Barat Rifa Aulliya Nurdian Salsabila
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 2 No. 1 (2023): February 2023
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v2i1.1793

Abstract

Bontot crackers are crumbs (leftovers) of prawn cracker ingredients that can no longer be cut with a cutting machine. Bontot itself in the Sundanese sense can be understood as the last (youngest). Bontot Kerupuk itself is unique in terms of name, method of manufacture and raw materials that make up the dish. Bontot is a typical food from the Karawang region which is not widely known but has its own taste. The purpose of this study was to find out the typical food of the Karawang area which is known to the public. The method used in this study is a synthetic research method. The results of this study indicate that Kerupuk Bontot has a distinctive taste and aroma during the manufacturing process. Bontot crackers are crumbs (leftovers) of prawn cracker ingredients that can no longer be cut with a cutting machine. Bontot itself in the Sundanese sense can be understood as the last (youngest). Bontot Kerupuk itself is unique in terms of name, method of manufacture and raw materials that make up the dish. Bontot is a typical food from the Karawang region which is not widely known but has its own taste.
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