confectionary 3
Authored by dewi cakrawati
English
Professional Development
Used 3+ times
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8 questions
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1.
OPEN ENDED QUESTION
3 mins • 1 pt
Mengapa teh hijau memiliki rasa lebih sepat dibanding teh hitam?
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2.
OPEN ENDED QUESTION
3 mins • 1 pt
Apa yang menyebabkan terjadinya perubahan warna saat pengolahan teh hitam?
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3.
OPEN ENDED QUESTION
3 mins • 1 pt
Mengapa perlu dilakukan pengeringan pada pembuatan teh hitam?
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4.
OPEN ENDED QUESTION
3 mins • 1 pt
Diantara teh hitam, teh oolong dan teh hijau, manakah yang memiliki kandungan antioksidan paling tinggi? Mengapa?
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5.
OPEN ENDED QUESTION
3 mins • 1 pt
Apa yang dimaksud dengan teh oolong?
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6.
OPEN ENDED QUESTION
3 mins • 1 pt
Apa yang dimaksud dengan P+3 pada pemetikan daun teh?
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7.
OPEN ENDED QUESTION
3 mins • 1 pt
Berdasarkan tabel tersebut, berapa lama sebaiknya ekstraksi dilakukan agar diperoleh konsentrasi kafein maksimal?Jelaskan pendapat anda!
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