Bulletin of Culinary Art and Hospitality

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Shelf Life and Physicochemical Properties of Bitter Melon Fruit (Momordicha crantia, L) Stored at Low Temperature Using Edible Natural Coatings Made from Coconut Oil and Beeswax

Ummi Rohajatien, Budi Wibowotomo, Nico Atmawijaya, Citra Diah Permata, and Aly Imron

Vol.5, No.1

https://doi.org/10.17977/um069v5i12025p1-8

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Effect Of Melinjo (Gnetum Gnemon) Peel Flour Substitution on The Characteristics of Fried Meatball Chips (Basreng) Of Chicken Meat

Maulida Dwi Rahmawati, Mazarina Devi, Ummi Rohajatien, Alvin Mubarok, and Fatur Ega

Vol.5, No.1

https://doi.org/10.17977/um069v5i12025p9-17

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Purchase Motivation at Dimsum Restaurants in Medan. The Perspectives of Lifestyle and Social Enjoyment

Efin Shu and Calvin Riando

Vol.5, No.1

https://doi.org/10.17977/um069v5i12025p18-27

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Ground Truth of Indonesian Gastronomy

Hariyono Hariyono, Betty Masruroh, Aji Prasetya Wibawa, Lisa Ramadhani Harianti, Laksono Budiarto, and Christian Emeka Okafor

Vol.5, No.1

https://doi.org/10.17977/um069v5i12025p28-38

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Physical Quality Analysis of Ginger Yogurt with Different Types of Ginger and Telang Flower Natural Colorant

Mazarina Devi, Soenar Soekopitojo, Arindra Nirbaya, and Mansoor Abdul Hamid

Vol.5, No.1

https://doi.org/10.17977/um069v5i12025p39-43

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