Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
Level of preference and acceptance of the kue lumpur with sukun flour as a mixture of flour by the panelist.
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.
tingkat kesukaan dan daya terima masyarakat terhadap wajik berbahan santan instan pada santan instan sebagai substitution dari santan tradisional
level of preference and acceptance of people on butter cookies consumption made of taro flour as a substitute for wheat flour.
The Develovement of rice bran have to be done in order to give direction and a wider outlook on the various beneficial food source.
differences in texture, color, smell and flavor tempeh with substitutes peanuts
The desire to be able to add variety kembag goyang cake with red beans made to be flour.
the utilization of catfish in making fish balls, knowing the differences in terms of texture and taste, and the acceptance panelist on meatballs catfish in terms of texture and taste.
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.
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah