Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
Differences in terms of colors, texture and taste of the arrow root flour if it is used as an ingredient in making substitution sago flour Pepe Cake according to the panelists.
difference between the original egg based mayonnaise compared to the modified mayonnaise with soya milk. made to known the difference which one the panelist like,
the different in aspect of aroma, flavor, color, and texture between chiffon cake made from wheat flour and banana flour. to provide an alternative of healthier food product made from gluten free flour to minimize the gluten related disease such as celiac disease, allergy, and digestion problem.
The differences between both control and treatments and to know which product is the most favored.
the level of differences in term of colors, texture, flavor and taste of the pastry cream with soybean milk as a replacement of milk by the panelist.
Substituting coconut milk with soybean milk in the process of making Nagasari will affect the colour, taste, texture and aroma of the final product.
Potatoes provide strength to the body to fight fatigue and increase endurance because food contains various vitamins, minerals, and fiber. Vitamin B3 in potatoes helps keep the nervous and digestive systems is also
substitution fluffier rice with rice corn in foods baked rice casserole to provide alternative options to the panelists preferred staple food that can be other than ordinary rice.
Preference and acceptance of the waffle with kepok banana flour as a substitution of flour by the panelist. In addition to know whether there are differences in terms of colors, flavour, texture and taste of the kepok banana flour if it is used as an ingredient in making substitution flour waffle according to the panelist.
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah