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Bulletin of Culinary Art and Hospitality

Journal title	: Bulletin of Culinary Art and Hospitality
Initials	: BOCAH
Editor in Chief	: Budi Wibowotomo
Frequency	: 2 Issues every year
ISSN (online)	: 2797-8249
Publisher	: Universitas Negeri Malang
SINTA Rank	: 4
Journal Summary	:

Bulletin of Culinary Art and Hospitality publishes articles on practice, theory, and research in culinary art
and hospitality. This journal published regularly two times a year in June and December. Bulletin of Culinary Art
and Hospitality published by Universitas Negeri Malang and organized by Department of Industrial Technology.

Average time from submission to first decision: 5 weeks
Average time for publishing 35 weeks
See the Aims and Scope for complete coverage of the journal.

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Recent Content

Utilization of Patin Fish Oil as an Additional Ingredient in Making Shredded Cookies

Agung Arif Gunawan, Arina Luthfini Lubis+N6, and Syafira Melania

Vol.4, No.1

https://doi.org/10.17977/um069v4i12024p29-35

Effect Of Steam and Microwave Blanching Against Enzymatic Browning of Chilled Saba Banana (Musa Spp., Bbb)

Mansoor Abdul Hamid, See Chee Hian, Oslida Martony, and Mazarina Devi

Vol.4, No.1

https://doi.org/10.17977/um069v4i12024p21-28

Knowledge and Attitudes of Food Hosters Towards Personal Hygiene and Description of the Existence of E. Coli And Salmonella Sp In Pesantren

Siti Muthi’ah Azzahro, Milliyantri Elvandari, and Eka Andriani

Vol.4, No.1

https://doi.org/10.17977/um069v4i12024p14-20

Assessing the Predictors of Online Hotel Reviews in Kedah, Malaysia

Ainur Safia Azizan, Hashim Fadzil Ariffin, Raja Puteri Saadiah Raja Abdullah, and Mazarina Devi

Vol.4, No.1

https://doi.org/10.17977/um069v4i12024p6-13

AI in the Hospitality, Travel, and Tourism Industries, an Opportunity or a Threat?

Efin Shu

Vol.4, No.1

https://doi.org/10.17977/um069v4i12024p1-5

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

Vol.3, No.2

https://doi.org/10.17977/um069v3i22023p66-71

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

Vol.3, No.2

https://doi.org/10.17977/um069v3i22023p59-65

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

Vol.3, No.2

https://doi.org/10.17977/um069v3i22023p52-58

Relation Between Gross Motor Function, Consumption Pattern and Macronutrient Intake with Nutritional Status Cerebral Palsy

Almas Barizah Fathaniah, Eka Andriani, and Sabrina Sabrina

Vol.3, No.2

https://doi.org/10.17977/um069v3i22023p44-51

Comparative Study of Mendol as an Indonesian Traditional Side Dish in Food Tourism

Laksono Budiarto, Titi Mutiara Kiranawati, and Kaede Shirakane

Vol.3, No.2

https://doi.org/10.17977/um069v3i22023p36-43

Snack Calorie Intake, Breakfast Frequency, and Nutritional Status in Adolescence

Zahra Anggita Pratiwi, Emy Huriyati, and Toto Sudargob

Vol.3, No.1

https://doi.org/10.17977/um069v3i12023p30-35

Khamir Cake with Sweetener Variations as a Potential Snack for People with Type II Diabetes Mellitus

Dina Fatimah and Cita Eri Ayuningtyas

Vol.3, No.1

https://doi.org/10.17977/um069v3i12023p19-29

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

Vol.3, No.1

https://doi.org/10.17977/um069v3i12023p13-18

Effect of Okara on Physicochemical and Sensory Properties of Soda Cracker

Mansoor Abdul Hamid, Fong Suk Zean, Yeap Chi Hong, and Sugianto Sugianto

Vol.3, No.1

https://doi.org/10.17977/um069v3i12023p5-12

Effect of Vacuum Packaging on Fish Products

Titi Rachmawati and Eka Andriani

Vol.3, No.1

https://doi.org/10.17977/um069v3i12023p1-4

Design of Vacuum Packaging Tools to Increase the Resistance of Processed Cook Fish Products

Brilliant Mahardika and Eka Andriani

Vol.2, No.2

https://doi.org/10.17977/um069v2i22022p61-69

The Role of Food Product Packaging Labels on Product Purchase Interest

Noviarama Dwi Prayusi and Eka Andriani

Vol.2, No.2

https://doi.org/10.17977/um069v2i22022p57-60

Macronutrient and Sensory Analysis of Block, Crystal, and Liquid Coconut Sugar

Cassandra Permata Nusa and Rimbawan Rimbawan

Vol.2, No.2

https://doi.org/10.17977/um069v2i22022p51-56

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

Vol.2, No.2

https://doi.org/10.17977/um069v2i22022p48-52

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

Vol.2, No.2

https://doi.org/10.17977/um069v2i22022p41-47

An Overview of Indian Culinary Journey with Glimpse of Regional Cuisine

Anusua Ghosh

Vol.2, No.1

https://doi.org/10.17977/um069v2i12022p33-40

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

Vol.2, No.1

https://doi.org/10.17977/um069v2i12022p25-32

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

Vol.2, No.1

https://doi.org/10.17977/um069v2i12022p20-24

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

Vol.2, No.1

https://doi.org/10.17977/um069v2i12022p7-19

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

Vol.2, No.1

https://doi.org/10.17977/um069v2i12022p1-6

Food Menu Recommendations Based on Recommended Dietary Allowances using Genetic Algorithm

Muhammad Ardhian Megatama, Wayan Firdaus Mahmudy, and Edy Santoso

Vol.1, No.2

https://doi.org/10.17977/um069v1i22021p70-77

Asking a Chatbot for COVID-19 Food and Nutrition

Fahmi Fahmi, Yusrandi Yusrandi, Aji Prasetya Wibawa, Ming Foey Teng, and Purnawansyah Purnawansyah

Vol.1, No.2

https://doi.org/10.17977/um069v1i22021p63-69

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

Vol.1, No.2

https://doi.org/10.17977/um069v1i22021p58-62

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

Vol.1, No.2

https://doi.org/10.17977/um069v1i22021p50-57

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

Vol.1, No.2

https://doi.org/10.17977/um069v1i22021p42-49

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

Vol.1, No.1

https://doi.org/10.17977/um069v1i12021p33-41

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

Vol.1, No.1

https://doi.org/10.17977/um069v1i12021p24-32

Physical and Chemistry Characteristics of Ice Cream with Additional Bitter Melon Puree

Kukuh Saputryasto, Titi Mutiara Kiranawati, and Laili Hidayati

Vol.1, No.1

https://doi.org/10.17977/um069v1i12021p13-23

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

Vol.1, No.1

https://doi.org/10.17977/um069v1i12021p7-12

The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken

Lismi Animatul Chisbiyah, Mazarina Devi, and Issutarti Issutarti

Vol.1, No.1

https://doi.org/10.17977/um069v1i12021p1-6