Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
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.
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.
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.
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