Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
The purpose of this research its to know, if is jelly can be used as substitutions for gelatin that well known as the main ingredient for gelling agent in making marshmallow. The several test that writer use have purposed to know the difference and social acceptance about the taste and texture of the marshmallow.
This report aims to understand: 1 ) significant differences the use of rice bran flour instead of rice flour in making kue mangkok against taste the kue mangkok that produced. 2 ) significant differences the use of rice bran flour instead of rice flour in making kue mangkok against texture kue mangkok that produced. 3) Significant differences the use of rice bran flour as a substitute for rice …
Jam was a favorite filling for bread, cake and other pastry product. People love the sweetness and the variant of jam. Not only fruits jam, chocolate and peanut is the favourite too. Jam was found in the Middle Ages and this is the way to preserve the fruit. In Indonesia, Pineapple jam is one of the favorite flavor. People enjoy the taste of sweet and sour from the pineapple.
The purpose of this study was to determine the preferences and acceptance as well as differences in terms of texture and flavor of the brown rice flour in the manufacture of steamed sponge
Ganache is a versetile basic processed products used to complement other products, such as filling, topping and glaze.
Klepon cake is a made of glutinous white rice flour with green color and there is a liquid brown sugar as a filling.
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah