Vol 2, No 2 (2021)

Vol 2, No 2 (2021)

Jurnal Pendidikan, Tata Boga dan Teknologi

Articles

The Effect Of The Use Of Brown Rice Flour (Oryza Nivara) In The Making Of Almond Crispy On Physical Properties And Consumer Acceptance)

Rhiska Ayu Morendra | |

Universitas Negeri Jakarta

Indonesia

Sachriani Sachriani | |

Universitas Negeri Jakarta

Indonesia

Nur Riska | |

Universitas Negeri Jakarta

Indonesia

Influence Of Red Bean Flour Subtitution (Phaseolus vulgaris L.) On The Chocolate Biscuits On Customer’s Acceptance

Inasya Larasintya Jesriani | |

Universitas Negeri Jakarta

Indonesia

Mahdiyah Mahdiyah | |

Universitas Negeri Jakarta

Indonesia

Nur Riska | |

Universitas Negeri Jakarta

Indonesia

The Relationship Between Atititudes In The Lecture Process And Student Learning Outcomes In The Pastry And Art Subjects S1 Culinary Arts UNP

Jessyca Putri Haminda | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

|

Universitas Negeri Padang

Indonesia

The Effect Of Coix lacryma-jobi L Local Food Substitution On Acceptance Of Brearfruit Fettuccine

Nur Fitri Masyitha | |

Universitas Negeri jakarta

Indonesia

Mahdiyah Mahdiyah | |

Universitas Negeri jakarta

Indonesia

Efrina Efrina | |

Universitas Negeri jakarta

Indonesia

Inventory Of Meat Randang Recipes In Batipuh Kabupaten Tanah Datar

Cindy Oki Syafira | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

|

Universitas Negeri Padang

Indonesia

Standardization Of Beef Randang Recipes as Traditional Food In Nagari Gaduik Kecamatan Tilatang Kamang District Agam

Nibras Nibras | |

Universitas Negeri Padang

Indonesia

Elida Elida |

|

Universitas Negeri Padang

Indonesia

Overview Of Cakes Served At Traditional Marriage Ceremonies In Nagari Canduang Koto Laweh, Candung District, Agam Regency

Anisa Rahmawati | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif | |

Universitas Negeri Padang

Indonesia

Standardization Of Rendang Meat Recipes In Nagari Tiku Utara, Tanjung Mutiara District, Agam Regency

Agus Rianti | |

Universitas Negeri Padang

Indonesia

Wiwik Gusnita |

|

Universitas Negeri Padang

Indonesia

Standardization Of The Recipe For Randang Daging As Traditional Food In Nagari Tapakis

Mifathul Nurul Huda | |

Universitas Negeri Padang

Indonesia

Elida Elida |

|

Universitas Negeri Padang

Indonesia

Standardization Of Dakak-Dakak Recipe In Simabur Sub District Pariangan District Tanah Datar Regency

Septia Rahmi | |

Universitas Negeri Padang

Indonesia

Elida Elida |

|

Universitas Negeri Padang

Indonesia

Inventory of Meat Randang Recipes In The City of Solok.

Eka Ulfi Aulia | |

Univerditas Negeri Padang

Indonesia

Elida Elida |

|

Univerditas Negeri Padang

Indonesia

Competency Relevance Of Graduates Of Family Education Study Program Concentration Of Tata boga With The Needs Of Work World

Resha Audia Putri | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

|

Universitas Negeri Padang

Indonesia

Standardization Of Randang Eel Recipes In Nagari Tanjung Alam Batusangkar

Sarah Indah Naffira | |

Universitas Negeri Padang

Indonesia

Wiwik Gusnita |

|

Universitas Negeri Padang

Indonesia

Relationship Of Industrial Practice Results With Students 'Work Interest In Smk Negeri 3 Solok City

Suka Yana | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

|

Universitas Negeri Padang

Indonesia

The Effect Of Subtitution Of Potato Starch On The Pie Crust

Yossa Rezona | |

Universitas Negeri Padang

Indonesia

Wiwik Gusnita |

|

Universitas negeri padang

Indonesia

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