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Vol 7, No 1 (2026)

Jurnal Pendidikan Tata Boga dan Teknologi

Articles

The Relationship Between Students’ Creativity and Learning Outcomes in Fusion Food Learning at SMKS Aisyiyah Duri
Nur Rahmah Jamil | | Universitas Negeri Padang  Indonesia
Wiwik Gusnita | | Universitas Negeri Padang  Indonesia
Cici Andriani | | Universitas Negeri Padang  Indonesia
Yolanda Intan Sari | | Universitas Negeri Padang  Indonesia
Development of an Android-Based Digital Room Service Module Called “Servino” at Vocational Schools Specializing in Culinary Arts
Angelina Mayoga Echa Wahyudi | | Universitas Negeri Surabaya  Indonesia
Lucia Tri Pangesti | | Universitas Negeri Surabaya  Indonesia
Niken Purwidiani | | Universitas Negeri Surabaya  Indonesia
Febriani Lukitasari | | Universitas Negeri Surabaya  Indonesia
Development Of Digital Module ‘Kopixplore’ Android-Based On Coffee For Culinary Vocational Students
Fadianisa Aqilah | | Universitas Negeri Surabaya  Indonesia
Lucia Tri Pangesthi | | Universitas Negeri Surabaya  Indonesia
Andika Kuncoro Widagdo | | Universitas Negeri Surabaya  Indonesia
Hidayatun Muyasyaroh | | Universitas Negeri Surabaya  Indonesia
The Effect of Tiktok Content Type and Content Interaction on Brand Awareness of Custom Cake D’meals
Aisya Risnanda Fadhilla | | Universitas Negeri Surabaya  Indonesia
Luthfiyah Nurlaela | | Universitas Negeri Surabaya  Indonesia
Aulia Bayu Yushila | | Universitas Negeri Surabaya  Indonesia
Ratna Palupi Nurfatimah | | Universitas Negeri Surabaya  Indonesia
Development Of Halal Food Textbooks To Support Culinary Students' Achievement Of SDGs
Ratna Palupi Nurfatimah | | Universitas Negeri Surabaya  Indonesia
Nugrahani Astuti | | Universitas Negeri Surabaya  Indonesia
Hidayatun Muyasyaroh | | Universitas Negeri Surabaya  Indonesia
Fitri Komala Sari | | State University of Surabaya  Indonesia
Hanif Naufal Ahmi | | State University of Surabaya  Indonesia
Development Of Flashcard Learning Media With Augmented Reality (AR) On Plant-Based Ingredients At Culinary Vocational School
Anistian Nur Azizah | | Universitas Negeri Surabaya  Indonesia
Febriani Lukitasari | | Universitas Negeri Surabaya  Indonesia
Luthfiyah Nurlaela | | Universitas Negeri Surabaya  Indonesia
Diwyacitta Antya Putri | | Universitas Negeri Surabaya  Indonesia
Development Of Higher Order Thinking Skills (Hots) Questions On Leaf Folding Material For Culinary Vocational School Students Phase E
Shofi Ulfa Rosyida | | Universitas Negeri Surabaya  Indonesia
Febriani Lukitasari | | Universitas Negeri Surabaya  Indonesia
Sri Handajani | | Universitas Negeri Surabaya  Indonesia
Fitri Komala Sari | | Universitas Negeri Surabaya  Indonesia
Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School
Elok Fajriah | | Universitas Negeri Surabaya  Indonesia
Lucia Tri Pangesthi | | Universitas Negeri Surabaya  Indonesia
Luthfiyah Nurlaela | | Universitas Negeri Surabaya  Indonesia
Diwyacitta Antya Putri | | Universitas Negeri Surabaya  Indonesia
The Effect of Gembili Flour (Dioscorea esculenta L.) Substitution on Sensory Quality and Consumer Acceptance of Donuts
Salwa Salsabila | | Universitas Negeri Surabaya  Indonesia
Luthfiyah Nurlaela | | Universitas Negeri Surabaya  Indonesia
Lilis Sulandari | | Universitas Negeri Surabaya  Indonesia
Aji Fajar Ramadhani | | Universitas Negeri Surabaya  Indonesia
Development of Choco Banana Bread as a Source of Dietary Fiber Using Beneng Taro Flour and Rice Bran
Mia Mustika Hutria Utami | | Institut Pertanian Bogor  Indonesia
Ksatriadi Widya Dwinugraha | | Institut Pertanian Bogor  Indonesia
Annisa Rizkiriani | | Institut Pertanian Bogor  Indonesia
Zakiya Dwi Rara | | Institut Pertanian Bogor  Indonesia
The Relationship Between Nutritional Knowledge, Attitudes, and Food Choice Through Online food delivery among Culinary Students at UNESA
Rahmadia Faeda Musaid | | Universitas Negeri Surabaya  Indonesia
Sri Handajani | | Universitas Negeri Surabaya  Indonesia
Any Sutiadiningsih | | Universitas Negeri Surabaya  Indonesia
Hidayatun Muyasyaroh | | Universitas Negeri Surabaya  Indonesia
The Effect of Project Based Learning on the Entrepreneurial Skills of Eleventh Grade Culinary Students at SMKN 2 Bukittinggi
Muhammad Gilang Permana Putra | | Universitas Negeri Padang  Indonesia
Cici Andriani | | Universitas Negeri Padang  Indonesia
Ezi Anggraini | | Universitas Negeri Padang  Indonesia
Wiwik Indrayeni | | Universitas Negeri Padang  Indonesia
Effect Of Cooking Duration Using Merandang Technique On Organoleptic Quality Of Beef Rendang
Victor Kurniawan Yuwono | | Universitas Ciputra Surabaya  Indonesia
Fabiola Leoparjo | | Universitas Ciputra Surabaya  Indonesia
Devina Irtanto | | Universitas Ciputra Surabaya  Indonesia
Mazaya Azka Ridhauddhin | | Universitas Ciputra Surabaya  Indonesia
Raihan Nur Shabrina | | Universitas Ciputra Surabaya  Indonesia
Mario Alfrenzo Hartojo | | Universitas Ciputra Surabaya  Indonesia