Trisakti Institute of Tourism Library
Dari hasil penelitian, bumbu rawon Nguling standar (bumbu rawon Nguling-Fajar) yang dibekukan hingga selama 15 hari dalam skala penelitian, terbukti dapat dihasilkan bumbu Rawon Nguling dengan kualitas rasa, bau/flavor, dan warna yang tidak berbeda dari bumbu Rawon Nguling standar segar.
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