Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
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.
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 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.
Percentage of wheat flour can be substituted for yellow pea flour in the making of mantou, differences and public’s acceptance to the color, texture, aroma and overall mantou with yellow pea flour substitution.
Differences between the colors, textures, aromas and between eclairs are using margarine with eclairs which used cooking oil.
The difference between steamed (Kukus) method and sous vide cooking method from hedonic scale test point of view.
The Develovement of rice bran have to be done in order to give direction and a wider outlook on the various beneficial food source.
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah