Bulletin of Culinary Art and Hospitality

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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

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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

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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

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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

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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

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