Bulletin of Culinary Art and Hospitality

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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

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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

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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

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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

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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