Vol. 3 No. 2 (2024): Gastronary

DOI: https://doi.org/10.36276/gastronomyandculinaryart.v3i2

Published: 2024-09-14

Articles

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

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

71-81
- PDF
Generation Z and Coffee Tourism Trends Preferences, Experiences, and Potential in Yogyakarta

Bulqis Purnama Dewi, Hary Hermawan, Fuadi Afif

82-94
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Trends in Manual Brew Coffee Consumption in Indonesia Preferences, Perceptions, and Consumer Health

Fuadi Afif, Fithriya

95-106
- pdf
Optimization of Steamed Cake Quality Through the Use of Beet Flour: A Sensory Analysis

Setyo Prasiyono Nugroho

107-116
- pdf
Kaasstengels: Modified Cookies Made from Durian Seed Flour

Helsa Hotima Ratu Zuhro

121-135
- pdf

Book Review

Review Buku Wine Oleh Meg Bernhard

Fuadi Afif, Hary Hermawan

117-120
- pdf