Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
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Penggunaan tepung terigu yang semakin meningkat dan harganya yang relatif tinggi memerlukan alternatif lain yang dapat mengurangi penggunaan tepung tersebut. Buah sukun yang diolah menjadi tepung sukun, dapat dimanfaatkan dalam pembuatan berbagai macam menu makanan, sehingga dapat menunjang ketahanan pangan nasional serta membantu penduduk lokal dalam pemanfaatannya. Tepung sukun memiliki k…
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…
Serabi is one of the traditional market snack in Indonesia. Serabi has a round shape and similar with pancakes. Serabi is usually made from wheat flour with additional ingredients such as rice flour, egg, coconut milk. There is various type of serabi in Indonesia, which are Serabi Bandung, Serabi Solo, Serabi Jakarta, Serabi Cirebon, Serabi Bali, Serabi Kalibeluk, Serabi Minang.
Meringue Kisses merupakan makanan penutup yang terbuat dari putih telur yang dikocok sampai mengembang lalu ditambahkan dengan gula dan juga cream of tar tar. Namun, Meringue Kisses yang menggunakan putih telur sebagai bahan utama tersebut menjadi pantangan bagi beberapa kelompok contohnya para kaun Vegetarian dan juga para penderita alergi telur. Penelitian ini bertujuan untuk mengetahui a…
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.
Natural sugar stevia can be used as a substitute for synthetic sugars sintetic in the manufacture of jelly.
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 research its to know, if is jelly can be used as substitutions for gelatin that well known as the main ingredient for gelling agent in making marshmallow. The several test that writer use have purposed to know the difference and social acceptance about the taste and texture of the marshmallow.
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
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