Vol. 4 No. 2 (2024)

Articles

• Uji Hedonik Onigiri Beras Ketan Putih Cita Rasa Nusantara Hedonic Test Of White Glutinous Rice Onigiri With The Taste Of Nusantara

  Natalia Enjelika, Bestari.Z.M.B.L, Banurea.M.N, Mahdiyah

  67-73

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  DOI: https://doi.org/10.23887/jk.v4i2.83655

• Optimalisasi Penyimpanan Bahan Makanan Basah di UNP Hotel & Convention Center Padang Optimizing the Storage of Wet Food Ingredients at the UNP Hotel & Convention Center Padang

  haru hasnel, Lise Asnur

  74-81

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  DOI: https://doi.org/10.23887/jk.v4i2.83549

• Pengembangan Media Video Pembelajaran Sweet Bread Pada Mata Kuliah Bakery di Program Studi Pendidikan Vokasional Seni Kuliner. Development of Sweet Bread Learning Video Media in Bakery Course in Culinary Arts Vocational Education Study Program.

  I Gusti Ayu Eka Putri Maharani, Sukerti Ni Wayan, Raka Marsiti Cokorda Istri

  82-94

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  DOI: https://doi.org/10.23887/jk.v4i2.83429

• Ekstrak Daun Kelor Sebagai Pewarna ALami Pada Kue Kembang Goyang Moringa Leaf Extract As A Natural Coloring Ingredien In Kue Kembang Goyang

  fransiska s.b neto, Risa Panti Ariani, Ni Made Suriani

  95-104

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  DOI: https://doi.org/10.23887/jk.v4i2.83307

• Pengembangan Media Video Pembelajaran Pada Materi Tata Hidang Praktik Table Set-Up Russian Service Sekolah Menengah Kejuruan Swasta Pariwisata Triatma Jaya Singaraja Development of Learning Video Media on Practical Table Set-Up Material Russian Service Vocational High School Private Tourism Triatma Jaya Singaraja

  septa yahnan, Damiati , Cokorda Istri Raka Marsiti

  105-117

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  DOI: https://doi.org/10.23887/jk.v4i2.83291

• Onigiri Substitusi Beras Ketan Putih Dengan Cita Rasa Khas Nusantara Business Opportunity for White Glutinous Rice Substitute Onigiri with Nusantara Flavor

  Zedala Murti Birah Lancah Saba Bestari, Enjelika.N, Banurea.M.N, Mahdiyah

  118-127

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  DOI: https://doi.org/10.23887/jk.v4i2.83479