🌿 Creamy by NatureBasic Mayonnaise: Egg Yolk vs Egg White
🥚 Basic Mayonnaise: Egg Yolk vs Egg White Dalam video microteaching ini, peserta didik mempelajari teknik dasar pembuatan mayonnaise melalui konsep emulsi dengan membandingkan penggunaan kuning telur dan putih telur. Melalui kegiatan praktik kelompok, peserta didik mengamati perbedaan tekstur, warna, kekentalan, dan kestabilan mayonnaise yang dihasilkan. ✨ Materi : 1. Konsep emulsi 2. Fungsi bahan dalam mayonnaise 3. Teknik pembuatan basic mayonnaise 4. Analisis hasil produk 👩🏻🍳 Disusun oleh: Nabila Hariyanti Putri NIM 24050394035 🎓 S1 Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Surabaya

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