Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
The purpose of this experiment was to know whether balapis with the substitution of arrowroot flour could be accepted by the society.
The percentage of wheat flour can be substituted for sweet potato flour in the making of poffertjes, differences and public’s acceptance to the color, aroma, texture and flavor with sweet potato flour substitution.
Percentage of wheat flour can be substituted for yellow pea flour in the making of mantou, differences and public’s acceptance to the color, texture, aroma and overall mantou with yellow pea flour substitution.
Indonesian culinary culture itself somewhat influenced by foreign cultures the entry into Indonesia through the trade channel. One of them is the most prominent of the Chinese nation inherited from generation to generation by the Chinese Society.
MOCAF can substitute the wheat flour. And another purpose is to analyze if there is a different in aspect of taste, texture, and flavor.
The Different about colour, taste, flavor and texture made by putu ayu from wheat flour and outu ayu from mung bean flour
As one of the most nutritious original fruit from Indonesia, Jackfruit arguably is a one of the most favourite fruit choice by people around Indonesia. The sweetness and distinct aroma have made it popular in the country of Indonesia.
The Develovement of rice bran have to be done in order to give direction and a wider outlook on the various beneficial food source.
The Differences in Aspect of flavor, taste, color, adn texture between the rice flour-based apang coe cake and the mung bean-based apang coe cake.
Pembuatan Pasta menggunakan Tepung Whole weat untuk menggantikan tepung semolina
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah