Food Heritage, Culture, and Society (Warisan & Budaya Kuliner)

All Items

• Book Review: Foundations of Menu Planning (2nd Edition) by Daniel Traster

  Afif, Hermawan

  135-142

• 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

• Analisis Kualitas Abon Berbahan Dasar Carica

  Hendi Wiji Yatno, Setyo Prasiyono Nugroho, Yedna Istiraharsi, Enny Karmin

  44-54

• Analysis of Calcium Flour Quality on The Organoleptic Characteristics of Steamed Pandan Sponge Cake

  Julian Emmanuel Kurniawan, Septiana Nugraheni, Yedna Istiraharsi, Agus Wibowo SBS

  122-134

• Analysis of Preference Level and Quality of Gembili Flour (Colocasia Esculenta L) as a Substitution for Wheat Flour in The Production of Crispy Brownies

  Gunawan Yulianto, Yedna Istiraharsi

  141-153

• Beet Flour-Based Pancake Experiment

  Isna Destiana, Ayu Hellena Cornellia, Budi Santoso

  61-70

• Buku Resep 20 Hidangan Olahan Kacang Tanah Khas Indonesia

  Nella Nevila Widarson, Febryola Indra, Sharen Patricia, Halim Adi Wijaya

  34-42

• Consumer Response Analysis to Duri Durian Cake from Durian Seed Flour

  Muhammad Fajrul Islam

  86-97

• Consumer Response Analysis to Food Quality of Fermented Cassava Ice Cream

  Lani Felicia Hertanti

  98-106

• Consumer Response Analysis to Steamed Red Bean Flour Cake

  Muh. Irdiansyah Suni

  107-116

• 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

• Experiment of Processing Jackfruit Bean Flour in Making Pukis Cake

  Yuliana Corlina

  67-77

• Experiment on Making Dessert Boxes through a Combination of Cassava and Yoghurt

  Hendro Prasetyo, Hary Hermawan

  11-20

• Experiments in Processing Castengel with Tempe Flour as a Substitute Wheat Flour

  Linda Putri Inggriyanita, Enny Mulyantari Mulyantari, Hermawan Prasetyanto

  32-43

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

  I Made Witara, Sri Larasati, Enny Karmin

  44-49

• Innovation of Jamu Beras Kencur into a Healthy Processed Food Product Custard Pudding

  Anggun Setya Jayanti, Budi Hermawan, Angela Ariani, Syaiful Ade Septemuryanto

  88-98

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

  Neni Kurniawati

  126-140

• Kaasstengels: Modified Cookies Made from Durian Seed Flour

  Helsa Hotima Ratu Zuhro

  121-135

• Karakteristik Konsumen Pada Pusat Jajanan di Yogyakarta

  Cita Eri Ayuningtyas

  43-48

• A Making Muffins Using Breakun As A Substitute For Wheat Flour

  Adela Dwi Agustin, Enny Mulyantari, Hermawan Prasetyanto

  1-9

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

  Septiana Nugraheni, Saryani, Hermawan Prasetyanto

  50-60

• Optimization of Steamed Cake Quality Through the Use of Beet Flour: A Sensory Analysis

  Setyo Prasiyono Nugroho

  107-116

• Overview of The Promotion of Seblak SMEs Culinary Products through a Consumer Preference Approach Case Study Seblak Seuhah

  Amanda Faradina Azahra

  17-21

• Pelatihan Nasi Tutug Oncom dengan Konsep Tumpeng sebagai Ide Bisnis UMKM kepada SML UMKM Centre

  Vincentius Nonot Yuliantoro, Shelvy Evalina, Vriandi Hapsara, Michelle Setiadi Hartono, Yasinta Kusnin

  23-33