Indonesia has various kind of traditional snack or we called as jajanan pasar depending on the area.

Serabi is one of the traditional market snack in Indonesia. Serabi has a round shape and similar wit

The acceptance of the community in terms of color, aroma, texture and taste of the noni leaf peanut

The Balance content of food principal taste to make it better. This experiment made for the research

Natural sugar stevia can be used as a substitute for synthetic sugars sintetic in the manufacture of

Differences in terms of aroma, texture and flavor on making a Siomay using tempeh as well as whether

The purpose of this research its to know, if is jelly can be used as substitutions for gelatin that

The purpose of this study was to determine the response of respondents to the instant seasoning purc

the descriptive difference of the Kue Pukis with instant coconut milk as a substitution of natural c

This report aims to understand: 1 ) significant differences the use of rice bran flour instead of ri

Rice is very useful for a wide beragai material processed as staple food and cakes. While brown rice

This report aims to understand: 1 ) significant differences the use of flour mocaf instead of wheat

the quality selections of the coffee beans as the primary of processing the coffee beans into the fi

Indonesian culinary culture itself somewhat influenced by foreign cultures the entry into Indonesia

Jam was a favorite filling for bread, cake and other pastry product. People love the sweetness and t

MOCAF can substitute the wheat flour. And another purpose is to analyze if there is a different in a

The purpose of this study was to determine the preferences and acceptance as well as differences in

Differences between the colors, textures, aromas and between eclairs are using margarine with eclair