Journal of Applied Culinary Arts

Articles

• A DEVELOPMENT OF GRILLED PEMPEK (PEMPEK BAKU) USING POMFRET AND YELLOW SWEET POTATO AS A HEALTHY SNACK

  M. Ghozy AL Qushoyyi, Wika Rinawati, Thyara Mahanani, Fajar Nur Cahyani

  1-11

  • pdf

• SUBSTITUTION OF GARUT STARCH AND GURAMI FISH IN THE PRODUCTION OF FISH FLOSS ROLLS

  Moh Faisol Abdillah Ismail, Ngabdul Munif, Thyara Mahanani, Ezra Chica'al Sandya

  12-28

  • pdf

• PURPLE SWEET POTATO FLOUR SUBSTITUTIONIN MAKING STEAMED BAKED CUISINE (BOLUKUU) AS A HIGH-FIBER PRODUCT FOR Z GENERATION

  Fidya Ajeng, Kokom Komariah, Ngabdul Munif, Ezra Chica'al Sandya

  29-39

  • pdf

• The Role of Competency Certification in Improving the Hard Skills and Soft Skills of Diploma Three Culinary Arts Students

  Titik Sulistyani, Eka Rachmawati, Michellia Gemma Kartika

  40-45

  • pdf

• SUBSTITUTION OF YELLOW SWEET POTATO FLOUR AND TUNA FISH IN MAKING TAREMPA NOODLES (MI TABITU) AS A ONE DISH MEAL FOR TEENAGERS

  Grishella Caroline, Ezra Chica'al Sandya, Ngabdul Munif, Thyara Mahanani

  46-55

  • pdf

• SUBSTITUTION OF TARO FLOUR (Colocasia esculenta) AND KATUK LEAVES (Sauropus androgynus) IN THE MANUFACTURE OF CATFISH DIMSUM"

  Annisa Dwi Rachmawati, Ezra Chica'al Sandya, Ngabdul Munif, Thyara Mahanani

  56-72

  • pdf