Bulletin of Culinary Art and Hospitality

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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

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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

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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

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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

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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

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