Vol. 15 No. 1: April 2023

Articles

• Sensory Churros Analysis Effect of Mocaf Flour Substitution

  Anni Faridah, Septiwi Yuhelma (Author)

  1-8

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• The Effect of Substitution of Wheat Flour with Sorghum Flour (Sorghum bicolor, L) on the Level of Consumer Preference for Cookies

  Sondang Dhea Farrah, Esi Emilia, Erli Mutiara, Rasita Purba, Fatma Tresno Ingtyas, Marhamah (Author)

  9-16

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• Authentication of Middle East Mandi Rice at “Cafe Zamrud” Restaurant

  Fadzan Rahmidi, Atat Siti Nurani, Karpin (Author)

  17-26

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• The Influence of Nutrition Knowledge and Food Choosing Attitude on Adolescent Eating Behavior in Kediri District

  Stifani Dianisa Prafita Hadi, Rahayu Dewi Soeyono, Any Sutiadiningsih, Mauren Gita Miranti (Author)

  27-36

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• Purple Sweet Potato Drop Cookies Reception

  Gita Garnapuspita, Ai Mahmudatusaadah, Yulia Rahmawati (Author)

  37-50

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• Innovative Entrepreneurship Learning: Developing an Influential Curriculum for Undergraduate Culinary Students

  Luthfi Riyadh Rahman (Author)

  51-56

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• Acceptance of Nastar Substitution of Kepok Banana Flour

  Ancella Maghfiroh Ihsmy, Sri Subekti, Sudewi (Author)

  57-68

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