Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
This study aimed at finding out if the difference in texture and taste as well as the level of community acceptance of choux pastry products with black sticky rice flour substitution.
Di lain hal pasir dimanfaatkan oleh penduduk Cirebon untuk menggoreng kerupuk yang dikenal dengan kerupuk melarat. Kedua hal ini lah yang menjadi cikal bakal dilakukannya penelitian yang penulis sebut dengan “Sand Roasting” muncul, dengan pengerjaan yang mudah dan peralatan yang sederhana metode ini sangat mudah dijadikan emergency cooking method dikala dibutuhkan.
The acceptance of the community in terms of color, aroma, texture and taste of the noni leaf peanut brittle products preferred and accepted by society.
The Balance content of food principal taste to make it better. This experiment made for the research to find umami taste that claimed as the 5th taste in the taste enchancer, can be found from natural ingredients that generally encountered in nature.
Natural sugar stevia can be used as a substitute for synthetic sugars sintetic in the manufacture of jelly.
Differences in terms of aroma, texture and flavor on making a Siomay using tempeh as well as whether the Siomay that made from tempeh would be liked and accepted by society.
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
the descriptive difference of the Kue Pukis with instant coconut milk as a substitution of natural coconut milk by the panelist.
the quality selections of the coffee beans as the primary of processing the coffee beans into the final food product.
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah