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Vol 7, No 2 (2018) BANOFFEE PIE SUBTITUSI TEPUNG PISANG KEPOK SEBAGAI INOVASI PRODUK BAKERY Sari
Yessy Yolanda, Sudewi Yogha, Yulia Rahmawati
 
Vol 9, No 2 (2020) BLENDED LEARNING DI PENDIDIKAN VOKASI Sari   PDF
Nia Lestari, Agus Haris Abadi
 
Vol 8, No 1 (2019) CHIFFON CARROT CAKE: INOVASI CAKE DENGAN FORTIFIKASI BETAKAROTEN DARI WORTEL DAN PREFERENSI KONSUMEN Sari   PDF
Alifya Azhar, Yulia Rahmawati, Ai Mahmudatussa'adah
 
Vol 10, No 2 (2021) Consumption of Iron and Vitamin C In Female Students at SMKN 3 Cimahi Sari   PDF
Febia Muslikhatun Tiasmi, Cica Yulia, Ai Nurhayati
 
Vol 8, No 1 (2019) DAYA TERIMA DONAT BUAH NAGA MERAH SEBAGAI PRODUK YEAST DOUGH Sari   PDF
Poppy Puteri Wijaya, Sudewi Yogha, Ai Mahmudatussa'adah
 
Vol 8, No 2 (2019) DAYA TERIMA KONSUMEN TERHADAP CITARASA ES KRIM BUAH KAWISTA (LIMONIA ACIDISSIMA) Sari   PDF
Nur Manzalina, Suryati Sufiat, Rahmi Kamal
 
Vol 8, No 2 (2019) DAYA TERIMA WAJIT NANGKA SEBAGAI VARIAN WAJIT KHAS CILILIN BANDUNG BARAT Sari   PDF
Sifa Miftahul, Ade Juwaedah, Atat Siti Nurani
 
Vol 12, No 2 (2023) Development of Animated Videos on Pasta Material as Learning Media for Class Sari   PDF
Nenden Mayang Arum Ratna Sari, Atat Siti Nurani, Ade Juwaedah
 
Vol 12, No 2 (2023) Development of Audiovisual Educational Media Based on Animated Videos about Food Sanitation Hygiene for Catering Food Handlers Sari   PDF
Dita Ayu Safitri, Karpin Karpin, Rita Patriasih
 
Vol 11, No 1 (2022) Development of E-Module For The Making Of Fried Onion in Basic Culinary Courses in Culinary Studies Education Study Program Indonesian University of Education Sari   PDF
Fhera Adelia, Rita Patriasih, Karpin Karpin
 
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