The Fect of Adding Corn Tapai (Zea mays L.) On The Chemical and Organoleptic of Wingko

Authors

• Ni Komang Tara Nisa Aryanti, Culinary Arts Education, Universitas Negeri Malang, Jl. Semarang, No. 5, Malang 65145, IndonesiaFollow
• Soenar Soekopitojo, Faculty of Vocational Studies, Universitas Negeri Malang, Jl. Semarang, No. 5, Malang 65145, IndonesiaFollow
• Mazarina Devi, Faculty of Vocational Studies, Universitas Negeri Malang, Jl. Semarang, No. 5, Malang 65145, IndonesiaFollow
• Rumman Rumman, Faculty of Vocational Studies, Universitas Negeri Malang, Jl. Semarang, No. 5, Malang 65145, IndonesiaFollow
• Setiyaki Raihan Amanat, Faculty of Vocational Studies, Universitas Negeri Malang, Jl. Semarang, No. 5, Malang 65145, IndonesiaFollow
• Norhidayah Abdullah, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Selangor Puncak Alam Campus 42300 Puncak Alam, Selangor MalaysiaFollow

Recommended Citation

Aryanti, N. T., Soekopitojo, S., Devi, M., Rumman, R., Amanat, S. R., & Abdullah, N. (2025). The Fect of Adding Corn Tapai (Zea mays L.) On The Chemical and Organoleptic of Wingko. Bulletin of Culinary Art and Hospitality, 5(2).
Available at: https://citeus.um.ac.id/bocah/vol5/iss2/4