Tingkat penerimaan konsumen terhadap penambahan tempe dalam pembuatan cake.  

Oleh:

Faudiah, Nurul

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Mon Mata: Jurnal Ilmu-Ilmu Sosial Bidang Pendidikan vol. 10 no. 01 (Mar. 2008), page 72.
Topik: Consumer Achievement; Tempe

Ketersediaan

Perpustakaan PKPM Nomor Panggil: M40 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Tempe is a kind of vegetation food-stuff which contains high protein so it can change animal protein. Although Tempe is a good nutrient food, it is not durable. Based on that reason, it needs to under go efforts to make it durable and become a high economic value, such as processing it, such as Perkedel, rollade and tempe cake. The purpose of this study are : (1) the influence of combining Tempe on texture, taste, aroma, and the color of Tempe Cake. (2) the consumers achievement level on combining Tempe in making cake.

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