Beverage

All Items

• An Analysis of Consumer Preference for Madeleines Made with Wheat Flour and Sorghum Flour

  Dewi Ningsih Setianingrum, Kiki Gumelar

  111-125

• Bridging Extraction Metrics and Sensory Perception A Single-Origin Rwandan Red Bourbon Pour-Over Case Study Using TDS Profiling

  Fuadi Afif, Fian Damasdino, Dwi Nur Laela Fithriya, Hary Hermawan

  77-87

• Es Krim Suka Dia A Feasibility Study on Ice Cream Supporting a Sugar-Free Diet Program

  Tiara Desta Riani, Ayu Nandia Safarohmah, Dera Puspita Sari, Dinda Aini Nur Amalina Yudha, Hary Hermawan

  32-41

• From Tropical Fruit to Wine Glass: Innovation in Mangosteen Peel Wine Processing

  Febri Nandia Sri Iswari, Hermawan Prasetyanto, Heni Susilowati, Hary Hermawan

  71-81

• Generation Z and Coffee Tourism Trends Preferences, Experiences, and Potential in Yogyakarta

  Bulqis Purnama Dewi, Hary Hermawan, Fuadi Afif

  82-94

• Interdepartmental Collaboration between Food and Beverage Product and Service in Breakfast Operations at Platinum Adisucipto Hotel Yogyakarta

  Neni Kurniawati

  126-140

• Review Buku Wine Oleh Meg Bernhard

  Fuadi Afif, Hary Hermawan

  117-120

• The Influence of Water Temperature on Brewing of Coffee

  Fuadi Afif, Fian Damasdino, Hamdan Anwari

  1-7

• Trends in Manual Brew Coffee Consumption in Indonesia Preferences, Perceptions, and Consumer Health

  Fuadi Afif, Fithriya

  95-106