Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
Natural sugar stevia can be used as a substitute for synthetic sugars sintetic in the manufacture of jelly.
Differences in terms of aroma, texture and flavor on making a Siomay using tempeh as well as whether the Siomay that made from tempeh would be liked and accepted by society.
The purpose of this study was to determine the response of respondents to the instant seasoning purchased from stores with self-made seasoning jangkep terms of taste, color and texture. The population in this study is the population in this study were students Akpar Majapahit
the descriptive difference of the Kue Pukis with instant coconut milk as a substitution of natural coconut milk by the panelist.
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.
the quality selections of the coffee beans as the primary of processing the coffee beans into the final food product.
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.
Differences between the colors, textures, aromas and between eclairs are using margarine with eclairs which used cooking oil.
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah