Trisakti Institute of Tourism Library
Indonesia has various kind of traditional snack or we called as jajanan pasar depending on the area. One of the most popular traditional snacks is pukis. Pukis have a half-round shape with brown colour on the outside and yellow on the inside. The main ingredients of pukis are wheat flour, egg, yeast, coconut milk, vanilla paste, sugar, and margarine. Pukis was usually served with various kind o…
The purpose of this research is to acknowledge wether or not the Red Bean flour could be a substitution for wheat flour as the main ingredient of Onde-Onde Ketawa through some test results of differences and public’s acceptance of the colour, texture and taste.
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.
the descriptive difference of the Kue Pukis with instant coconut milk as a substitution of natural coconut milk by the panelist.
Differences in terms of color, smell, texture, and flavor in the manufacture of wet noodles products that utilize jackfruit seed flour as liked and accepted by society.
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
tingkat kesukaan dan daya terima masyarakat terhadap wajik berbahan santan instan pada santan instan sebagai substitution dari santan tradisional
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.
Substituting coconut milk with soybean milk in the process of making Nagasari will affect the colour, taste, texture and aroma of the final product.