| Terbitan | Judul | |
| Vol 7, No 1 (2018) | STUDI CROSS-SECTIONAL: GAMBARAN PERILAKU GIZI ANAK USIA SEKOLAH DASAR DI KOTA BANDUNG | Sari PDF |
| Cica Yulia, Ali Khomsan, Dadang Sukandar, Hadi Riyadi | ||
| Vol 3, No 1 (2014) | STUDI TENTANG PERILAKU HIDUP BERSIH DAN SEHAT PADA SISWA SDN SUKARASA 3 | Sari PDF |
| Annida Aulia Fauziah, Ellis Endang Nikmawati, Rita Patriasih | ||
| Vol 11, No 1 (2022) | Study of Application of Standard Operating Procedure Grooming at Grand Hotel Preanger Bandung | Sari PDF |
| Nisa Rahmaniyah Utami, Roels Ni Made Sri Puspa Dewi | ||
| Vol 10, No 2 (2021) | Substitution of Cassava Peel Flour In Making Siomai Skin | Sari PDF |
| Anggita Dwirevyanti, Atat Siti Nurani, Ai Mahmudatussa'adah | ||
| Vol 11, No 2 (2022) | Substitution of Rose Petal in Making Sponge Cake | Sari PDF |
| Nisa Rahmaniyah Utami, Johan Amaril Harahap | ||
| Vol 9, No 2 (2020) | SUBTITUSI TEPUNG LABU KUNING PADA PEMBUATAN COOKIES KASTENGEL | Sari PDF |
| Nisa Rahmaniyah Utami, Zahra Tri Prasetyawati | ||
| Vol 10, No 2 (2021) | Techno-Economic Evaluation of Hyaluronic Acid Drugs Production Through Repeated Batch Fermentation Method using Streptococcus zooepidemicus | Sari PDF |
| Intan Yustia, Brigitta Stacia Maharani, Gabriela Chelvina Santiuly Girsang, Asep Bayu Dani Nandiyanto, Tedi Kurniawan | ||
| Vol 2, No 1 (2013) | THE BENEFITS OF LEARNING OUTCOMES STUDENTS PRESERVING FOOD AT READINESS PRODUCTS ENTREPRENEURSHIP PRESERVED FOODS | Sari PDF |
| Wiji Nurcahyani, Ellis Endang Nikmawati, Rita Patriasih | ||
| Vol 9, No 2 (2020) | The Effect of Learning Videos on Students' Learning Comprehension Level | Sari PDF |
| Rizky Adzan Maulana, Rina Maryanti | ||
| Vol 12, No 1 (2023) | The Effect of Substitution of Wheat Flour with Sorghum Flour (Sorghum bicolor, L) on the Level of Consumer Preference for Cookies | Sari PDF |
| Sondang Dhea Farrah, Esi Emilia, Erli Mutiara, Rasita Purba, Fatma Tresno Ingtyas, Marhamah Marhamah | ||
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