Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
to analyze whether the mold could be the leavening agent like yeast and to analyze the difference between two of them in aspect of aroma, flavor, color and texture.
Thr eggs will be replace with a silk tofu as an ingredient in making sweet martabak.
the presence or absence of a significant difference to the characteristic of the resulting (taste, texture, and colour) cake tray that uses 100% original coconut milk and instant coconut milk.
Difference between the taste and aroma of kue Pepe with concentrated coconut milk and kue Pepe with fresh coconut milk.
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah