Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
This fact cause people to worry of eating ice cream because of it’s fat content.
Seiring dengan perkembangan minuman alkohol dalam konteks bar di dunia dan bahkan di Indonesia sendiri semakin menunjukan persaingan dalam pembuatan minuman-minuman koktail agar menarik minat para pelanggan
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 difference between steamed (Kukus) method and sous vide cooking method from hedonic scale test point of view.
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.
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah