Food Science and Culinary Education Journal

Articles

• Use of Spices in Culinary Service and the Health Benefits on Gashua People of Bade Local Government Area of Yobe State.

  Ogori Akama, Vala Jackson, Hafsat Umar Sabo (Author)

  1-10

  Article ID 37439

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  DOI: https://doi.org/10.15294/fsce.v15i1.37439

• Perbedaan Jenis Tepung Jagung Terhadap Tingkat Kesukaan, Parameter Fisik, Kadar Protein, dan Kadar Air Egg Roll

  Fariski Bagus Setiawan, Muhammad Ansori, Siti Fathonah (Author)

  11-20

  Article ID 48735

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  DOI: https://doi.org/10.15294/fsce.v15i1.48735

• Pengaruh Jenis Udang Terhadap Kualitas Organoleptik, Tingkat Kesukaan, Kadar Air, Dan Kandungan Protein Sumpia Goreng

  Ananda Syafila, Bambang Sugeng Suryatna (Author)

  21-26

  Article ID 49386

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  DOI: https://doi.org/10.15294/fsce.v15i1.49386

• The Relationship Between Learning Outcomes In Creative Projects And Entrepreneurship Subjects And Students’ Entrepreneurial Interest With The Role Of Factors Affecting Learning Outcomes As A Moderating Variable At SMK Ibu Kartini Semarang

  Farda Zulaiha Asyari, Muhammad Ansori, Pudji Astuti (Author)

  27-30

  Article ID 49335

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  DOI: https://doi.org/10.15294/fsce.v15i1.49335

• Perbedaan Subtitusi Tepung Kentang (Solanum Sp.) Terhadap Tingkat Kesukaan, Parameter Fisik, Kadar Kalium, Kadar Air dan Kadar Protein Kue Kastengel Pati Ganyong (Canna edulis Kerr.)

  Jagaddhita Rizqi Anggrahini, Muhammad Ansori (Author)

  31-40

  Article ID 49179

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  DOI: https://doi.org/10.15294/fsce.v15i1.49179

• Pembuatan Dessert Teler Berbasis Alpukat Dengan Teknik Gastronomy Moleculer Sebagai Inovasi Produk Kuliner

  RRifda Dyah Ayu Wulandari Khafinda, Siti Fathonah (Author)

  41-49

  Article ID 47844

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  DOI: https://doi.org/10.15294/fsce.v15i1.47844

• THE EFFECT OF TARO TYPE ON ORGANOLEPTIC QUALITY, LIKELIHOOD LEVEL, AND NUTRITIONAL CONTENT OF TARO COOKIES

  Haydnn Caesha Maulana, Suryatna Bambang Sugeng (Author)

  50-52

  Article ID 38513

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  DOI: https://doi.org/10.15294/fsce.v15i1.38513

• Pengaruh Pengalaman Belajar Teaching Factory Terhadap Kesiapan Praktek Kerja Lapangan Siswa Kelas XII Kuliner SMK Negeri 2 Temanggung

  Afifah Fitria Destiana, Saptariana, Pudji Astuti (Author)

  53-57

  Article ID 42551

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  DOI: https://doi.org/10.15294/fsce.v15i1.42551