Cullinary Art

All Items

• Innovation in Making of Tongseng Using Dragon Fruit Skin Raw Materials

  Ferdian Bagus Dewangga, Sri Larasati

  22-31

• "Sego Gono" as a Culinary Tourism Attraction in Temanggung Regency, Central Java

  Muhammad Yustidar Farizqi, Hermawan Prasetyanto

  1-10

• Descriptive Analysis of Fusion Food Plating Techniques on Opor Ayam as an Attraction of Traditional Culinary

  Arnoldo Aria Yudhistira, Joshua Cung, Bima Dwi Cahyanto

  29-37

• Exploring Sustainable Culinary Tourism Practices in Nganggring Tourism Village, Yogyakarta

  I Made Witara, Sri Larasati, Enny Karmin

  44-49

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

  Bulqis Purnama Dewi, Hary Hermawan, Fuadi Afif

  82-94

• Melestarikan Kuliner Tradisional Yogyakarta: Peran STP AMPTA dalam Pariwisata Berkelanjutan

  Septiana Nugraheni, Saryani, Hermawan Prasetyanto

  50-60

• Plating Techniques of Sweet Potato Condiments in Main Course Practicum

  I Made Witara, Setyo Prasiyono Nugroho, Achmad Taufiq

  12-28

• The Future of Sustainable Culinary: From Local Ingredients to the Traveler's Table

  Sri Khusnul Ainiya, Shafira Syahlaa Delia Dani Zahri

  33-43

• The Influence of Water Temperature on Brewing of Coffee

  Fuadi Afif, Fian Damasdino, Hamdan Anwari

  1-7

• The Use of Mangosteen in Mousse No-Bake Cheesecake

  Fionnie Angie, Cernnie Angie, Deandra Pakasi, Jimmy Situmorang

  10-22

• Traditional Culinary of Yogyakarta as a Pillar of Tourism Sustainability: A Study at Gadri Resto, Yogyakarta

  Hasna Mutia Sita, Setyo Prasiyono Nugroho, Syaiful Ade Septemuryanto

  22-32