About Journal

Food Science and Culinary Education Journal [P-ISSN 2252-6587]| E-ISSN 2829-355X] publishes articles of original researchs and conceptual studies with the scope which includes cookery education, food, food health, food processing technology, and nutrient.

DOI: https://doi.org/10.15294/focuze.v12i1

Published: 2023-04-10

The Effect Of Nutritional Literacy On The Adequacy Of Energy And Protein In Culinary Education Study Program Students At Semarang State University
Pengaruh Literasi Gizi Terhadap Kecukupan Energi Dan Protein Pada Mahasiswa Prodi Pendidikan Tata Boga Universitas Negeri Semarang

Roy Hanapi, Siti Fathonah

1-10

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The Influence of Creative Entrepreneurship Learning Outcomes and Entrepreneurial Motivation on Entrepreneurial Interest of Grade XI Students at SMKN 1 Tengaran
Pengaruh Hasil Belajar Produk Kreatif Kewirausahaan Dan Motivasi Berwirausaha Terhadap Minat Berwirausaha Siswa Kelas XI SMKN 1 Tengaran

Erika Yuliana, Saptariana Saptariana, Asih Kuswardinah, Pudji Astuti

11-15

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Evaluation of the Implementation of Healthy Food Provision for Early Childhood at Muslimat Nu Puton Kindergarten in Pekalongan
Evaluasi Pelaksanaan Pemberian Makanan Sehat Pada Anak Usia Dini Di Taman Kanak-Kanak Muslimat Nu Puton Pekalongan

Moh. Hikam Istifaul Amin, Wahyuningsih Wahyuningsih, Siti Fathonah, Bambang Sugeng

16-20

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The Influence of Soybean Flour Substitution on Community Acceptance and the Protein and Dietary Fiber Content of Roti Bun
Pengaruh Substitusi Tepung Kedelai Terhadap Penerimaan Masyarakat dan Kandungan Protein dan Serat Pangan Roti Bun

Milkhatu Fuadatin Nikmah, Rosidah Rosidah

21-28

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The Difference in Green Bean Flour Substitution on Organoleptic Quality, Preference, and Protein Content in Semprong Cake
Perbedaan Substitusi Tepung Kacang Hijau terhadap Kualitas Organoleptik, Kesukaan dan Kandungan Protein Pada Kue Semprong

Yohana Margareta Natalia, Bambang Sugeng Suryatna

29-33

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