Rakik Kacangs Cost: Rp pieces. (Rakik Kacang).

10.000 for 12

Aesthetics: Something that can attract people attention to this food is from the color because they use more turmeric to make more yellow and the smell from the food is also very good and it can make us think that the food is very savory. The texture of the food is also very crunchy and people interest with this is also because of the bean on it that make it more delicious and we also can smell the smell from the turmeric when we eat the Rakik Kacang. The shape of the food is round but small like the diameter is about 7 cm. People also love this food because it is very simple to be eaten. (Ikbal)

Safety: The packaging that is good for the food because it is already neutralize and the plastic for the packaging protect from the bacteria that will damage the food. The plastic also protect the food from the contamination.

Material: The material that use to create this food, it bean, salt, flour, turmeric, sugar. So people made the food by combining the material with flour and mix the bean with the recipe and then dry it and after that fry the rakik. (Rakik Kacang). (Ikbal)
Function: The function of the food is as a gift from Padang and people can eat it with rice or we can eat it like a snack. People use to eat it with kind of soup because it is very delicious to eat it with some kind of soup from Indonesia.

Environment:
The product can be produce in Padang because it is the traditional food that is from Padang and the food is also very good to produce because the bean is very good for us and the plastic the packaging for the food can be recycle so it is very for the environment. People in Padang support the food by make it as a gift from Padang. People produce Rakik kacang because people in

Bibliography "Rakik Kacang." Cara Membuat. N.p., 2011. Web. 24 Mar. 2014. "BADAN PUSAT STATISTIK KOTA PADANG." BPS Padang. N.p., n.d. Web. 3 Mar. 2014.

Padang are very familiar with bean, because in padang

bean is the third largest agriculture in Padang so that is why they use bean for the toping to make the rakik. xs