Bulletin of Culinary Art and Hospitality
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Bulletin of Culinary Art and Hospitality publishes articles on practice, theory, and research in culinary art |
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Accreditation Certificate
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Recent Content
Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets
Mazarina Devi, Soenar Soekopitojo, Laili Hidayati, Issutarti Issutarti, Wiwik Wahyuni, Mansoor Abdul Hamid, and Naufal Kukuh Tata Asri
Analysis of the Effect of Adding Avocado Seed Flour on Proximate, Physical, and Hedonic Properties of Traditional Semprong Cake
Mohammad Farhan Prakasa, Mazarina Devi, Laili Hidayati, and Norrina Din
Unveiling the Most Delicious Foods in the World by Artificial Intelligence and Google Trends
Betty Masruroh, Aji Prasetya Wibawa, Lisa Ramadhani Harianti, Ahmed Djoumoi, Fuad Maysa, Vira Setia Ningrum, Nissa Mawarda Rokhman, and Prananda Anugrah
Relation Between Gross Motor Function, Consumption Pattern and Macronutrient Intake with Nutritional Status Cerebral Palsy
Almas Barizah Fathaniah, Eka Andriani, and Sabrina Sabrina
Comparative Study of Mendol as an Indonesian Traditional Side Dish in Food Tourism
Laksono Budiarto, Titi Mutiara Kiranawati, and Kaede Shirakane
Snack Calorie Intake, Breakfast Frequency, and Nutritional Status in Adolescence
Zahra Anggita Pratiwi, Emy Huriyati, and Toto Sudargob
Khamir Cake with Sweetener Variations as a Potential Snack for People with Type II Diabetes Mellitus
Dina Fatimah and Cita Eri Ayuningtyas
Etlingera Elatior (Kecombrang Flower) Juice as a Halal Health Beverage
Mazarina Devi, Heri Pratikto, Aji Prasetya Wibawa, Muntholib Muntholib, Hashim Fadzil Ariffin, and Tuatul Mahfud
Effect of Okara on Physicochemical and Sensory Properties of Soda Cracker
Mansoor Abdul Hamid, Fong Suk Zean, Yeap Chi Hong, and Sugianto Sugianto
Effect of Vacuum Packaging on Fish Products
Titi Rachmawati and Eka Andriani
Design of Vacuum Packaging Tools to Increase the Resistance of Processed Cook Fish Products
Brilliant Mahardika and Eka Andriani
The Role of Food Product Packaging Labels on Product Purchase Interest
Noviarama Dwi Prayusi and Eka Andriani
Macronutrient and Sensory Analysis of Block, Crystal, and Liquid Coconut Sugar
Cassandra Permata Nusa and Rimbawan Rimbawan
The Effect of Addition of Squid Ink (Loligo sp.) to Pizza Dough on Its Organoleptic Properties and Antioxidant Activity
Sabrina Miftahul Sidika, Eka Andriani, and Al Mukhlas Fikri
Users' Satisfaction with Service Quality of Nutribid Application During the COVID-19 Pandemic
Rihla Syamila Az Zahra, Eka Andriani, Al Mukhlas Fikri, and Mu-Yeh Kuo
Quality Test of Peanut Sauce Made from Different Ratio of Komak Beans (Lablab purpureus (L.) Sweet) and Peanuts (Arachis hypogaea L.)
Budi Wibowotomo, Issutarti Issutarti, and Jesi Kurnia Dewi Treeseff
The Effect of Using Pegagan Leaves (Centella Asiatica L. Urban) Extract on the Physical Properties and Antioxidant Capacity of Mochi Ice Cream
Yeri Ayu Safitri, Ummi Rohajatien, and Laili Hidayati
Consumers’ Behaviour towards Sustainable Packaging: A Study among the Students and Alumni of Faculty of Food Science and Nutrition Universiti Malaysia Sabah
Mansoor Abdul Hamid and Keneswary Ravichanthiran
Saturated and Unsaturated Fatty Acids Contents Analysis in Nasi Padang Chicken Gulai and Nasi Kandar Chicken Curry
Hashim Fadzil Ariffin, Laili Hidayati, and Afellia Febrianti
Food Menu Recommendations Based on Recommended Dietary Allowances using Genetic Algorithm
Muhammad Ardhian Megatama, Wayan Firdaus Mahmudy, and Edy Santoso
Asking a Chatbot for COVID-19 Food and Nutrition
Fahmi Fahmi, Yusrandi Yusrandi, Aji Prasetya Wibawa, Ming Foey Teng, and Purnawansyah Purnawansyah
The Effect of Adding a Large Red Chili Puree (Capsicum annuum L.) on the Physicochemical Characteristics of Yogurt
Titi Mutiara Kiranawati, Soenar Soekopitojo, and Setiawan Jati Paksi Pambudi
Utilization of Shrimp Waste as a Raw Material in Shrimp Sauce and Its Application on Shrimp Sauce Tilapia Dishes
Shanti Dri Lestari, Mazarina Devi, and Teti Setiawati
Effect of Moringa Leaves Powder Incorporated into Chocolate on the Quality and Stability Properties
Mansoor Abdul Hamid, Jason Siew Kin Ming, Mayrana Md. Nor, Hasmadi Mamat, and Jahurul Haque Akanda
The Influence of Office Employees’ Eating Behaviour Due to Stress: The Case of Universiti Malaysia Sabah Office Employees
Dg. Khairunisa Ahmad Sapawi and Ng Hui Ming
Business Analysis of Puff Pastry Dough as a Gluten-free Casein-free Diet based on MOCAF Flour and Moringa Leaves for Autism Children
Sunsya Putri Cahyaning Gusti, Ummi Rohajatien, Soenar Soekopitojo, Budi Wibowotomo, Mazarina Devi, Rizki Yulianingrum, and Wiwik Wahyuni
Physical and Chemistry Characteristics of Ice Cream with Additional Bitter Melon Puree
Kukuh Saputryasto, Titi Mutiara Kiranawati, and Laili Hidayati
Effect Incorporated of Oat and Corn Cob Powder on Physicochemical and Sensory Properties of Putu Piring
Fisal Ahmad, Nur Ezzliana Ismail, Tuan Zainazor Tuan Chilek, Amir Izzwan Zamri, Mohamad Khairi Zainol, Rahijan Abdul Wahab, and Mansoor Abdul Hamid
The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken
Lismi Animatul Chisbiyah, Mazarina Devi, and Issutarti Issutarti