Bulletin of Culinary Art and Hospitality

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Analysis of Organoleptic Tests in Making Yoghurt Made from Three Different Types of Date Milk

Awaliyatul Adawiyah, Eka Andriani, and Milliyantri Elvandari

Vol.4, No.2

https://doi.org/10.17977/um069v4i22024p36-42

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The Effect of Stevia Leaf Powder (Stevia rebaudiana) Substitution on the Physicochemical and Organoleptic Properties of Aloe Vera Dodol

Nina Maharika, Titi Mutiara Kiranawati, Ummi Rohajatien, and Soenar Soekopitojo

Vol.4, No.2

https://doi.org/10.17977/um069v4i22024p43-51

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The Relationship Between Food Quality and Level of Satisfaction with The Nutritional Status of Students

Sakhwa Agustin, Milliyantri Elvandari, and Eka Andriani

Vol.4, No.2

https://doi.org/10.17977/um069v4i22024p52-59

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Selfie Jar Cake: Patisery Culinary Innovation as A Business Opportunity

Aditia Gustiana Gunawan and Lismi Animatul Chisbiyah

Vol.4, No.2

https://doi.org/10.17977/um069v4i22024p60-67

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Development of Composite Flour and Its Potential as Functional Ingredient in Food Industry

Mansoor Abdul Hamid, Maryana Mohammad Nor, Mazarina Devi, Oslida Martony, Ita Rahmania Kusumawati, Mohamad Mustari, and Ris Akril Nurimansjah

Vol.4, No.2

https://doi.org/10.17977/um069v4i22024p68-76

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