Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
The desire to be able to add variety kembag goyang cake with red beans made to be flour.
the utilization of catfish in making fish balls, knowing the differences in terms of texture and taste, and the acceptance panelist on meatballs catfish in terms of texture and taste.
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.
Differences in terms of colors, texture and taste of the arrow root flour if it is used as an ingredient in making substitution sago flour Pepe Cake according to the panelists.
difference between the original egg based mayonnaise compared to the modified mayonnaise with soya milk. made to known the difference which one the panelist like,
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.
the level of differences in term of colors, texture, flavor and taste of the pastry cream with soybean milk as a replacement of milk by the panelist.
Substituting coconut milk with soybean milk in the process of making Nagasari will affect the colour, taste, texture and aroma of the final product.
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah