Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
bertujuan untuk: (1) Mengetahui karakteristik sensoris cake doughnut dengan penambahan tepung talas. (2) Mengetahui cake doughnut dapat diterima oleh masyarakat. (3) Mengetahui formula yang tepat pada produk cake doughnut dengan substitusi tepung talas.
The purpose of this research was to determine to what percentage of beef can be substituted for green apple in the making of patty burger, differences and public’s acceptance to the color, texture, aroma and overall patty burger with green apple substitution.
Untuk melakukan penganekaragaman hidangan penutup ini, harga krim kental yang relative mahal dan langka, serta pemanfaatan bahan pangan lokal Indonesia maka dicari alternative lain dalam pembuatan pannacotta.
susu almond yang merupakan ekstraksi dari kacang almond dan air digunakan sebagai salah satu bahan dasar pada pembuatan saus bechamel.
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.
tepung kacang merah dapat digunakan dalam pembuatan produk sponge cake, daya terima panelis dari segi rasa , aroma, tektur dan warna pada pembuatan sponge cake dengan substitusi tepung kacang merah, perbedaan rasa, aroma, tekstur, dan warna pada pembuatan sponge cake dengan substitusi tepung kacang merah.
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 percentage of wheat flour can be substituted for sweet potato flour in the making of poffertjes, differences and public’s acceptance to the color, aroma, texture and flavor with sweet potato flour substitution.
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah