Using Belimbing Wuluh (Averhoa blimbi L.) As A Functional Food Processing Product

JOURNAL ARTICLE published 1 September 2019 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Ranggi Rahimul Insan | Anni Faridah | Asmar Yulastri | Rahmi Holinesti

Standarization Of Randang Meat Recipe As Traditional Food In Nagari Tabek Panjang Agam Regency

JOURNAL ARTICLE published 6 November 2020 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Yulia Rahma Mulyani | Elida Elida

The Effect Of Meat Storage Of Rendang Quality

JOURNAL ARTICLE published 13 October 2020 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Fadhila Ramadhanti | Wiwik Gusnita

Pengolahan Dan Penyajian Makanan Negara India

JOURNAL ARTICLE published 27 January 2020 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Nabila Rahmania | Amelia Feranza

Quality Of The Produced Pancong Cakes From Brown Rice Flour Substitution

JOURNAL ARTICLE published 30 April 2022 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Siska Yulianti | Rahmi Holinesti

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

JOURNAL ARTICLE published 30 April 2022 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Miftahul Fuada | Asmar Yulastri

Inventory Of Meat Raw Recipes At Kecamatan Tigo Nagari

JOURNAL ARTICLE published 30 April 2022 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Fitra Wati | Wirnelis Syarif

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

JOURNAL ARTICLE published 30 April 2022 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Muhafizatul Aliah | Elida Elida

Analysis Of Differences In The Quality Of Beef Randang Using Roasted Coconut (Ambu-Ambu) And Not Using Roasted Coconut (Ambu-Ambu)

JOURNAL ARTICLE published 30 August 2022 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Mila Maryetta | Elida Elida

The Effect Of Substitute Of Kangkung Extract On The Quality Of Wet Noodles

JOURNAL ARTICLE published 27 December 2022 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Rima Oktaviani | Anni Faridah

Standardization Of Randang Meat Recipes In Nagari Tanjung Gadang, Tanjung Gadang District, Sijunjung District

JOURNAL ARTICLE published 30 August 2022 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Cut Mutia Sahara putri | Elida Elida

A Study About The Meaning Of Traditional Food Services In Baralek Events At The Bride's Residence

JOURNAL ARTICLE published 31 December 2022 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Viona Zahira | Reno Yelfi

Quality Of Onion Sticks Substitute For Soybean Tempeh Flour

JOURNAL ARTICLE published 31 August 2022 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Fiqi Mutiara Rizkhi | Rahmi Holinesti

The Relationship Between Learning Methods And Student Learning Outcomes In Pastry And Bakery Products Subjects At SMK.N 9 Padang

JOURNAL ARTICLE published 30 August 2022 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Fanny Pepriyanti | Elida Elida

The Effect Of Addition Gelatin To The Quality Of White Sweet Potato Jam

JOURNAL ARTICLE published 29 August 2023 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Yolanda Putri | Rahmi Holinesti | Wiwik Gusnita | Sari Mustika

The Influence Of Knowledge Of Hygiene And Sanitation On The Selection Of Student Snacks

JOURNAL ARTICLE published 29 August 2023 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Hidayaturrahmi Hidayaturrahmi | Asmar Yulastri | Lucy Fridayati

The Effect of Potato Starch Substitution on the Quality of the Cake Flower Shake

JOURNAL ARTICLE published 29 August 2023 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Yesi Jayusman | Wiwik Gusnita

The Effect Of Adding Isolate Soy Protein And Porang Flour Towards Tilapia Sausage Organoleptic

JOURNAL ARTICLE published 28 August 2023 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Fauzyah Aslim | Anni Faridah | Kasmita Kasmita | Rahmi Holinesti

The Influence Of Learning Creative Product And Entrepreneurship Subject In The Culinary Field To The Passion Of The Students Class Xii Culinary In Entrepreneurship At Smk.N 9 Padang

JOURNAL ARTICLE published 29 August 2023 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Vanisa Andini | Reno Yelfi

The Relationship Between Food Packaging Knowledge And Attitude Of Unp Culinary S1 Students To Using Plastic For Hot Food

JOURNAL ARTICLE published 29 August 2023 in Jurnal Pendidikan Tata Boga dan Teknologi

Authors: Rifdahul Fauzi | Anni Faridah