Vol. 1 No. 2 (2024): December

All articles in this issue (10 original research articles) were authored/co-author by 20 authors from 3 affiliations and 2 countries (Indonesia and Malaysia).

DOI: https://doi.org/10.21831/jcte.v1i2

Published: 2024-12-30

Full Issue

Articles

Consumer decision-making in halal product purchases at Bakpia Pathok 25 based on the theory of planned behavior

Luthfiyyah Ariana (Universitas Negeri Yogyakarta, Indonesia)
Nani Ratnaningsih (Universitas Negeri Yogyakarta, Indonesia)

102-118

Abstract View : 10

PDF downloads: 12

DOI : 10.21831/jcte.v1i2.587

PDF
Exploring students' knowledge and interest in food styling and photography within culinary arts programs at vocational colleges

Aina Afifah Azali (Universiti Pendidikan Sultan Idris, Malaysia)
Zahidah Ab-Latif (Universiti Pendidikan Sultan Idris, Malaysia)
Elia Md Zain (Universiti Pendidikan Sultan Idris, Malaysia)

119-130

Abstract View : 15

PDF downloads: 8

DOI : 10.21831/jcte.v1i2.716

PDF
Creation of e-magazine learning resource for pastry and bakery products courses focused on low-calorie diets

Intan Diah Kusuma (Universitas Negeri Yogyakarta, Indonesia)
Mutiara Nugraheni (Universitas Negeri Yogyakarta, Indonesia)

131-143

Abstract View : 2

PDF downloads: 1

DOI : 10.21831/jcte.v1i2.601

PDF
Innovative foods with red bean flour: A sensory and economic analysis

Nur Aulia Wijayanti (Universitas Negeri Yogyakarta, Indonesia)

144-155

Abstract View : 7

PDF downloads: 3

DOI : 10.21831/jcte.v1i2.636

PDF
TikTok-ıntegrated video educational resources on basic food processing techniques for grade x culinary vocational high school students

Ristya Candyka Alfiolita (Universitas Negeri Yogyakarta, Indonesia)
Sutriyati Purwanti (Universitas Negeri Yogyakarta, Indonesia)

156-165

Abstract View : 2

PDF downloads: 2

DOI : 10.21831/jcte.v1i2.646

PDF
The correlation among knowledge, attitude, and ınstant food and beverage consumption patterns on the nutritional status of culinary students

Nafiah Adhuha Ramadhani (Universitas Negeri Yogyakarta, Indonesia)
Titin Hera Widi Handayani (Universitas Negeri Yogyakarta, Indonesia)

166-176

Abstract View : 3

PDF downloads: 2

DOI : 10.21831/jcte.v1i2.666

PDF
The connection between knowledge and skills in the cookie domain within pastry and bakery programs

Latifah Nurul Qomarotul Nikmah (Universitas Negeri Yogyakarta, Indonesia)
Rizqie Auliana (Universitas Negeri Yogyakarta, Indonesia)

177-185

Abstract View : 6

PDF downloads: 3

DOI : 10.21831/jcte.v1i2.662

PDF
SWOT analysis of the marketing strategy for empon-empon products by the mekar women's farming group

Mawar Berliana Sari (Universitas Negeri Yogyakarta, Indonesia)
Minta Harsana (Universitas Negeri Yogyakarta, Indonesia)

186-196

Abstract View : 0

PDF downloads: 7

DOI : 10.21831/jcte.v1i2.664

PDF
Realization of the Merdeka curriculum in culinary fundamentals education for grade x at vocational high school

Namira Nursaffana Maharrifqa (Universitas Negeri Yogyakarta, Indonesia)
Fitri Rahmawati (Universitas Negeri Yogyakarta, Indonesia)

197-208

Abstract View : 1

PDF downloads: 1

DOI : 10.21831/jcte.v1i2.590

PDF
Gastronomic exploration of Kalasan fried chicken in the local culinary culture of Yogyakarta

Angela Auralia (Universitas Negeri Yogyakarta, Indonesia)
Marwanti Marwanti (Universitas Negeri Yogyakarta, Indonesia)

209-217

Abstract View : 0

PDF downloads: 1

DOI : 10.21831/jcte.v1i2.566

PDF

Vol. 1 No. 2 (2024): December

Full Issue

Articles

Consumer decision-making in halal product purchases at Bakpia Pathok 25 based on the theory of planned behavior

Exploring students' knowledge and interest in food styling and photography within culinary arts programs at vocational colleges

Creation of e-magazine learning resource for pastry and bakery products courses focused on low-calorie diets

Innovative foods with red bean flour: A sensory and economic analysis

TikTok-ıntegrated video educational resources on basic food processing techniques for grade x culinary vocational high school students

The correlation among knowledge, attitude, and ınstant food and beverage consumption patterns on the nutritional status of culinary students

The connection between knowledge and skills in the cookie domain within pastry and bakery programs

SWOT analysis of the marketing strategy for empon-empon products by the mekar women's farming group

Realization of the Merdeka curriculum in culinary fundamentals education for grade x at vocational high school

Gastronomic exploration of Kalasan fried chicken in the local culinary culture of Yogyakarta

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