Vol 3, No 1 (2022)

Jurnal Pendidikan, Tata Boga dan Teknologi

Articles

The Quality Of Rendang Boleces Rejected Chicken With Binder Ingredients Tapioca And Mocaf Flour

Sherly Oktania | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Quality Of Dumpling Crackers Produced From Purple Sweet Potato Flour Substitution

Resti Andini | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Analysis of Distance Learning Implementation Reviewed from Students Learning Interest of Culinary Program SMK Negeri 2 Depok

Asyya Rozana Muna | |

Universitas Negeri Jakarta

Indonesia

Rina Febriana | |

Universitas Negeri Jakarta

Indonesia

Sachriani Sachriani | |

Universitas Negeri Jakarta

Indonesia

Quality Of Pie Skin From Corn Flour

lusi andriyani | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

The Effect Of Taro Flour Substitution On The Quality Of Mekar Steamed Sponge

Aghisyna Rahmatika | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

Standardization Of Meat Randang Recipes At Maninjau Village Agam District

Aldip Nauman | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

The Effect Of Using Different Types Of Chili On The Quality Of Beef Rendang

Cut Melani | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

Inventory Of Meat Raw Recipes At Kecamatan Tigo Nagari

Fitra Wati | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

Food Severed At Manjalang Mintuo Ceremony At Nagari Lubuk Alai

Fitri Anjelya | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

The Role Of Micro Business Of Market Snacks In Increasing Community Welfare In Tilatang Kamang District

Indah Kurnia Cahyani | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

Universitas Negeri Padang

Indonesia

Effect Of Substitution Of Ketapang Seed Flour (Terminalia Cattapa L) On The Quality Of Nastar

Lusi Putri Mimi | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

The Relationship Of Learning Value Of Educational Field Experience With The Interest Of Unp Family Welfare Education Students To Become Teachers

Miftahul Fuada | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

Universitas Negeri Padang

Indonesia

Analysis Of The Difference In The Quality Of Beef Randang With The Use Of Local Beef And Imported Beef

Muhafizatul Aliah | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

Study Of Lemang Kancung Beruk At Dusun Baru Lempur Village Kerinci Regency

Mutiara JR | |

Universitas Negeri Padang

Indonesia

Lucy Fridayati |

Universitas Negeri Padang

Indonesia

Perception Students Of Pkk Study Program Concentration Of Tata Boga About Online Snacks

Radhesa Hatista | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

Students Learning Attitude Doing Online Learning During The Covid-19 Pandemic At PKK Culinary Education Study Program

Shinta Safitri Sunaringwardani | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

The Effect Of Substitution Of Soy Milk On The Quality Of The Mud Cake

Silvani Rahma | |

U iversitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

Quality Of The Produced Pancong Cakes From Brown Rice Flour Substitution

Siska Yulianti | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Blooming Steamed Sponge

Siti Afifah Rambe | |

Universitas Negeri Padang

Indonesia

Wiwik Gusnita |

Universitas Negeri Padang

Indonesia

Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh

Suci Rahmadina | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

Universitas Negeri Padang

Indonesia

Standardization Of Payakumbuh Galamai Recipes In Harau, Lima Puluh Kota Regency

Tivany Putri | |

Universitas Negeri Pdang

Indonesia

Wiwik Gusnita |

Universitas Negeri Padang

Indonesia

The Relationship Of Learning Motivation And Student Achievement In Online Learning In The Culinary Concertration Pkk Studi Program

Yuni Auliya | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

The Quality Of Nastar Produced From The Substitution Of Taro Flour

Nurjannah Fitriani | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Vol 3, No 1 (2022)

Jurnal Pendidikan, Tata Boga dan Teknologi

Articles

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