Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
Indonesian culinary culture itself somewhat influenced by foreign cultures the entry into Indonesia through the trade channel. One of them is the most prominent of the Chinese nation inherited from generation to generation by the Chinese Society.
MOCAF can substitute the wheat flour. And another purpose is to analyze if there is a different in aspect of taste, texture, and flavor.
Differences between the colors, textures, aromas and between eclairs are using margarine with eclairs which used cooking oil.
Level of preference and acceptance of the kue lumpur with sukun flour as a mixture of flour by the panelist.
The Different about colour, taste, flavor and texture made by putu ayu from wheat flour and outu ayu from mung bean flour
The difference between steamed (Kukus) method and sous vide cooking method from hedonic scale test point of view.
As one of the most nutritious original fruit from Indonesia, Jackfruit arguably is a one of the most favourite fruit choice by people around Indonesia. The sweetness and distinct aroma have made it popular in the country of Indonesia.
tingkat kesukaan dan daya terima masyarakat terhadap wajik berbahan santan instan pada santan instan sebagai substitution dari santan tradisional
level of preference and acceptance of people on butter cookies consumption made of taro flour as a substitute for wheat flour.
differences in texture, color, smell and flavor tempeh with substitutes peanuts
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah