Ikuti
Gastronary
Gastronary
Nama lainnyaGastronomy and Culinary Art
Sekolah Tinggi Pariwisata Ampta
Email yang diverifikasi di ampta.ac.id - Beranda
Judul
Dikutip oleh
Dikutip oleh
Tahun
Kroket Past and Present Culinary Modifications and Innovations of The People of Palu City
K Triawati
Gastronary 1 (1), 58-66, 2022
22022
Consumer response analysis to food quality of fermented cassava ice cream
LF Hertanti
Gastronary 1 (2), 98-106, 2022
12022
Karakteristik Konsumen Pada Pusat Jajanan di Yogyakarta
CE Ayuningtyas
Gastronary 3 (1), 43-48, 2024
2024
Buku Resep 20 Hidangan Olahan Kacang Tanah Khas Indonesia
HAW Nella Nevila Widarson, Febryola Indra, Sharen Patricia
Gastronary 3 (1), 34-42, 2024
2024
Pelatihan Nasi Tutug Oncom dengan Konsep Tumpeng sebagai Ide Bisnis UMKM kepada SML UMKM Centre
YK Vincentius Nonot Yuliantoro, Shelvy Evalina, Vriandi Hapsara, Michelle ...
Gastronary 3 (1), 22-33, 2024
2024
The Use of Mangosteen in Mousse No-Bake Cheesecake
JS Fionnie Angie, Cernnie Angie, Deandra Pakasi
Gastronary 3 (1), 10-22, 2024
2024
A Making Muffins Using Breakun As A Substitute For Wheat Flour
SP Nugroho
Gastronary 3 (1), 1-9, 2024
2024
Innovation of Red Bean Flour as A Substitution for Wheat Flour in Making Noodle
TYH Rahmawati, B Hermawan, IM Witara, G Yuliyanto, SP Nugroho
Gastronary 2 (2), 55-64, 2023
2023
Analisis Kualitas Abon Berbahan Dasar Carica
HW Yatno, SP Nugroho, Y Istiraharsi, E Karmin
Gastronary 2 (2), 44-54, 2023
2023
Analisis Tingkat Kesukaan Konsumen Terhadap Limbah Cair Keju Menjadi Nata de Whey dengan Nata de Coco di Kecamatan Bayat, Kabupaten Klaten
SS Sugesti, MBDPC Mahajana, BAW Nugroho
Gastronary 2 (2), 65-71, 2023
2023
Experiments in Processing Castengel with Tempe Flour as a Substitute Wheat Flour
LP Inggriyanita, EM Mulyantari, H Prasetyanto
Gastronary 2 (2), 32-43, 2023
2023
Innovation in Making of Tongseng Using Dragon Fruit Skin Raw Materials
FB Dewangga, S Larasati
Gastronary 2 (1), 22-31, 2023
2023
The Use Spinach Extract in Acehnese Noodles, Canai Bread, and Jala Bread
R Hassan, VN Yuliantoro
Gastronary 2 (1), 8-16, 2023
2023
Overview of The Promotion of Seblak SMEs Culinary Products through a Consumer Preference Approach: Case Study Seblak Seuhah
AF Azahra
Gastronary 2 (1), 17-21, 2023
2023
The Influence of Water Temperature on Brewing of Coffee
F Afif, F Damasdino, H Anwari
Gastronary 2 (1), 1-7, 2023
2023
Marketing Strategy Formulating Mekarbuana Village Tourism Kec. Tegalwaru Regency. Karawang
N Sumarni
Media Wisata 21 (1), 120-129, 2023
2023
Penyediaan Fasilitas Pendukung Protokol Kesehatan terhadap Pengalaman Berwisata, Keputusan Berkunjung, Kepuasan Pengunjung serta Dampaknya terhadap Citra Destinasi Wisata di …
YP Kristiutami, A Pudin, SP Pirastyo
Media Wisata 21 (1), 86-99, 2023
2023
Experiment of Processing Jackfruit Bean Flour in Making Pukis Cake
Y Corlina
Gastronary 1 (2), 67-77, 2022
2022
Consumer Response Analysis to Steamed Red Bean Flour Cake
MI Suni
Gastronary 1 (2), 107-116, 2022
2022
Utilization of Jack Fruit Seeds as A Substitute of Green Nuts in Bakpia Content
FB Oki, H Rachmadi, Y Setiaji
Gastronary 1 (2), 78-85, 2022
2022
Sistem tidak dapat melakukan operasi ini. Coba lagi nanti.
Artikel 1–20