Table of Contents
Articles
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The Addition of Garciana xanthochymus on Beef Rendang: The Organoleptic Review
Dikki Zulfikar(1), Rifqi Akmal(2), Carmen Martinez-Gracia(3),
(1) Home Economics Study Program, Faculty of Tourism and Hospitality, Universitas Negeri Padang (2) Home Economics Study Program, Faculty of Teacher Training and Education, Syiah Kuala University (3) Department of Food Science and Nutrition, Faculty of Veterinary, University of Murcia |
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Project-based Collaborative Learning for Making Tie-dye to Improve the Skills of Vocational High School Students
Widihastuti Widihastuti(1), Hanifah Nur Istanti(2), Gina Eka Putri(3), Anita Volintia Dewi(4), Noor Fitrihana(5), Arasinah Kamis(6),
(1) Fashion Design Education Program, Faculty of Engineering, Yogyakarta State University (2) Fashion Design Education Program, Faculty of Engineering, Yogyakarta State University (3) Fashion Design Education Program, Faculty of Engineering, Yogyakarta State University (4) Fashion Design Education Program, Faculty of Engineering, Yogyakarta State University (5) Fashion Design Education Program, Faculty of Engineering, Yogyakarta State University (6) Faculty of Technical and Vocational, Universiti Pendidikan Sultan Idris, Malaysia |
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Guided Demonstration Method to Improve Students' Skills in Processing Banana
Andika Kuncoro Widagdo(1), Sri Handajani(2), Nugrahani Astuti(3), Annisa Nur Aini(4), Siti Yuliana(5), Asrul Bahar(6),
(1) Culinary Education Program, Universitas Negeri Surabaya (2) Culinary Education Program, Universitas Negeri Surabaya (3) Culinary Education Program, Universitas Negeri Surabaya (4) Culinary Education Program, Universitas Negeri Surabaya (5) Culinary Education Program, Universitas Negeri Surabaya (6) Culinary Education Program, Universitas Negeri Surabaya |
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Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract
Sri Rahayu(1), Rosidah Rosidah(2), Octavianti Paramita(3), Muhammad Ansori(4), Bhakti Etza Setiani(5),
(1) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (2) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (3) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (4) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (5) Food Technology Study Program, Faculty of Animal and Agricultural Sciences, Diponegoro University |
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The Feasibility of Learning Media for Women's Suit Sleeve Pattern Module
Sheila Indri Ferbyan(1), Esty Nurbaity Arrsyi(2), Suryawati Suryawati(3),
(1) Fashion Design Education Program, Department of Family Welfare, Faculty of Engineering, Universitas Negeri Jakarta (2) Fashion Design Education Program, Department of Family Welfare, Faculty of Engineering, Universitas Negeri Jakarta (3) Fashion Design Education Program, Department of Family Welfare, Faculty of Engineering, Universitas Negeri Jakarta |
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Exploring the Business Model Canvas in the Development of Fashion Products: A Case Study of Rahayu Akar Wangi in Garut
Mandhe Sekar Nurindah(1), Feny Puspitasari(2),
(1) Fashion Education Program, Universitas Pendidikan Indonesia, Bandung, Indonesia (2) Fashion Education Program, Universitas Pendidikan Indonesia, Bandung, Indonesia |
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The Effectiveness of Video Tutorials on Improving Learning Outcomes in Online Learning for Men’s Clothing Courses
St Aisyah(1), Syarifah Suryana(2), Fitriana Fitriana(3),
(1) Home Economics Program, Faculty of Engineering, Universitas Negeri Makasar, Indonesia (2) Home Economics Program, Faculty of Engineering, Universitas Negeri Makasar, Indonesia (3) Home Economics Study Program, Faculty of Teacher Training and Education, Syiah Kuala University |
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Impact of Teaching Assistance for Vocational Schools
Tantri Kusuma Dewi(1), Yoto Yoto(2),
(1) Vocational Education, Master of Education, Universitas Negeri Malang, Malang, Jawa Timur, Indonesia (2) Vocational Education, Master of Education, Universitas Negeri Malang, Malang, Jawa Timur, Indonesia |
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Mackerel Tuna Fortification for Improving Wet Noodle Quality
Rahmi Holinesti(1), Anni Faridah(2), Wiwik Gusnita(3), Ranggi Rahimul Insan(4), Sari Mustika(5), Riski Gusri Utami(6), Serina Gusri(7),
(1) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (2) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (3) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (4) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (5) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (6) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (7) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia |
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How Application Ease Affects Buying Interest: ShopeeFood Study among University Students
Mitta Setiyaningsih(1), Saptariana Saptariana(2), Bambang Sugeng Suryatna(3), Rina Rachmawati(4),
(1) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (2) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (3) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (4) Fashion Design Education Study Program, Faculty of Engineering, Universitas Negeri Semarang |
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Standardization of Eel Rendang Recipe in Tanjung Baru
Wiwik Gusnita(1), Kasmita Kasmita(2), Rahmi Holinesti(3), Ranggi Rahimul Insani(4),
(1) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (2) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (3) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (4) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia |
