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Issue Title
 
Vol 14, No 2 (2022) Acceptability Crispy Cheese Tuile with Main Ingredients Canna Starch Flour and Mung Bean Flour Abstract   PDF (Bahasa Indonesia)
Benazhir Angelia Maghribi, Sri Subekti, Cica Yulia
 
Vol 16, No 2 (2024) Acceptability of Mocaf Flour-Based Puff Pastries Abstract   PDF
Gianna Electra Putri, Cica Yulia, Sudewi Yogha
 
Vol 17, No 1 (2025) Acceptance of Burger Bun with the Addition of Kluwek as A Natural Color Abstract   PDF
Trisya Risti Nurshadrina, Elis Endang Nikmawati, Yulia Rahmawati
 
Vol 15, No 2 (2023) Acceptance of Kencur Rice Mochi Filled with Asam Turmeric Ice Cream Abstract   PDF
Hesti Rosmayanti, Sudewi Yogha, Ai Mahmudatussadah
 
Vol 15, No 1 (2023) Acceptance of Nastar Substitution of Kepok Banana Flour Abstract   PDF (Bahasa Indonesia)
Ancella Maghfiroh Ihsmy, Sri Subekti, Sudewi Sudewi
 
Vol 15, No 2 (2023) Addition of Jackfruit in Making Choux Pastry Abstract   PDF
Miya Grania Kusumah Intan, Nisa Rahmaniyah Utami
 
Vol 13, No 1 (2021) Adequacy of Essential Amino Acids for Vegetarian Children in “The Dayak Hindu Budha Bumi Segandhu Tribe Community” in Indramayu Abstract   PDF (Bahasa Indonesia)
Alvina Fadila Maulida, Ai Nurhayati, Rita Patriasih
 
Vol 7, No 2 (2015) ALAT PENILAIAN PADA PELAKSANAAN PRAKTIKUM TEKNOLOGI MAKANAN Abstract   PDF (Bahasa Indonesia)
Hera Apriyani, Elis Endang, Karpin Karpin
 
Vol 13, No 1 (2021) Alternative Learning Media as a Solution in Distance Learning Abstract   PDF (Bahasa Indonesia)
Zulfa Indina, Rina Maryanti
 
Vol 6, No 1 (2014) ANALISIS ALAT PENILAIAN PEMBELAJARAN UJIAN AKHIR SEMESTER MATA PELAJARAN PRODUKTIF KEAHLIAN KELAS X TATA BOGA DI SMK SHANDY PUTRA BANDUNG Abstract   PDF (Bahasa Indonesia)
Tresna Dewi Aripian, Elly Lasmanawati, Karpin Karpin
 
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