Vol. 5 No. 2 (2026): Gastronary

Articles

• Development Of Moringa Oleifera Leaf Filtrate Boba as an Innovative Potential Functional Beverage: Sensory Quality and Consumer Acceptability Evaluation

  Dewi Setiani

  1-15

  • pdf

• Adaptation strategies for traditional Minangkabau Rendang preparation among the diaspora amid raw Material constraints

  NASYWA AURELIA MAZENDA

  16-23

  • pdf

• Gastronomy Literature The Mustika Rasa Of Indonesian Recipes

  Roels Ni Made Sri Puspadewi, Lilik Hariyanto

  24-35

  • PDF

• Sego berkat as a gastronomic heritage and culinary tourism attraction in Gunungkidul, D.I.Yogyakarta

  Rika Nuryani Suwarno, Minta Harsana, Afia Fauziah, Fajar Nur Cahyani

  36-51

  • pdf

• Production and Quality Testing of Brownies Made with White Sweet Potato Flour

  Rinto Dwiatmojo, Aniah Rahma

  52-63

  • pdf

• Formulation and Consumer Acceptance of  Tteok With Peeled Mung Bean Flour Substitution

  Adela Faadhilah Sari

  64-74

  • PDF

• Experimental Study on The Production of Jackfruit Seed Flour Cookies as a Wheat Flour Substitute

  Sri Khusnul Ainiya, Silvia Fberianti Rahayu

  75-88

  • PDF

• The Influence of Raw Materials on The Quality of Pastry Product At Gallery Prawirotaman Hotel

  Amada Prisca Octora

  89-98

  • pdf