PEMBUATAN BUBBLE PEARL DENGAN PENAMBAHAN KOPI BIJI SALAK

Kurniawan, Sandy and Hidayati, Emi (2019) PEMBUATAN BUBBLE PEARL DENGAN PENAMBAHAN KOPI BIJI SALAK. Diploma thesis, Politeknik NSC Surabaya.

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Abstract

The purpose of this study was to determine the level of prefence bubble pearl with the addition of zalacca bean coffee which panelists preferred. The method of this research the author uses a single variable method where this method only distinguishes the object to be examined only (zalacca coffee beans) and equates all other ingredients, the addition of zalacca coffee beans is 80 ml, 60 ml, and 40 ml. Based on the favorite level of selected respondent X2 with the addition of as much as 60 ml of zalacca beans coffee with quite strong color reception, the aroma is quite aromatic coffee, the taste is quite sweet, the texture is chewy.

Keywords : bubble pearl, zalacca coffee beans

Item Type:	Thesis (Diploma)
Subjects:	H Social Sciences > H Social Sciences (General) H Social Sciences > HY Hospitality & Tourism
Divisions:	Hospitality
Depositing User:	Mrs Duanita Riyannestiti
Date Deposited:	03 Aug 2020 03:44
Last Modified:	03 Aug 2020 03:44
URI:	http://repository.nscpolteksby.ac.id/id/eprint/360

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