Abror, Manazilul (2016) TINGKAT KESUKAAN KONSUMEN TERHADAP YOGURT DAUN ADAS SOWA (DILL LEAVES). Diploma thesis, Politeknik NSC Surabaya.
|
Text
1 Halaman Awal.pdf Download (298kB) | Preview |
|
|
Text
2 Daftar Isi.pdf Download (89kB) | Preview |
|
|
Text
3 Abstrak.pdf Download (138kB) | Preview |
|
|
Text
4 Bab I.pdf Download (159kB) | Preview |
|
|
Text
5 Bab II.pdf Download (203kB) | Preview |
|
|
Text
6 Bab III.pdf Download (408kB) | Preview |
|
|
Text
7 Bab IV.pdf Download (178kB) | Preview |
|
|
Text
8 Daftar Pustaka.pdf Download (155kB) | Preview |
Abstract
The purpose of this study is to find out the results of the organoleptic expert panelists in making yogurt dill leaves wet and dried dill leaves, expected after knowing products are preferred by the panelists and researchers can develop a product yogurt dill leaves.
The method used is descriptive method with a form of qualitative research. Sources of data in this study are primary data and secondary data. Data collection
techniques used were observation, interview and library study. The main data collection tool in this research is the study itself as a maker of yogurt dill leaves.
The results of this study, showing the process of making yogurt leaves of dill with material milk, skim milk, sugar, plain yogurt, and leaf dill by using the steps that Boiling, cooling, inoculation, Ripening which uses the temperature and time of ripening fitting and can be concluded that in making yogurt must be thorough,
accurate and follow the steps - steps that have been determined.
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Dill leaves, Milk, Yogurt. |
| Subjects: | H Social Sciences > H Social Sciences (General) H Social Sciences > HY Hospitality & Tourism |
| Divisions: | Hospitality |
| Depositing User: | Mr Dedy Eka Prasetya |
| Date Deposited: | 30 Dec 2017 03:44 |
| Last Modified: | 29 Mar 2018 12:34 |
| URI: | http://repository.nscpolteksby.ac.id/id/eprint/123 |
Actions (login required)
 |
View Item |
