Vol. 3 No. 2 (2023)

DOI: https://doi.org/10.23887/jk.v3i2

Published: 2023-08-31

Articles

Eksplorasi Perkembangan Makanan Lokal Khas Charleston: Shrimp and Grits Exploration of the Development of Charleston's Typical Local Food: Shrimp and Grits

billy tanius, Queena Fatima

54-64
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DOI: https://doi.org/10.23887/jk.v3i2.66928
Potensi Hidangan Tradisional Gumbo Sebagai Daya Tarik Wisata

billy tanius, ahmad Rifat

65-73
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DOI: https://doi.org/10.23887/jk.v3i2.66992
Pemanfaatan Extrak Daun Kelor (Moringa Oleifera) Sebagai Pewarna Alami Pada Pembuatan Kue Putu Ayu Utilization of Moringa (Moringa Oleifera) Leaf Extract as a Natural Coloring in Making Putu Ayu Cake

Muhlis, Risa Panti Ariani, Luh Masdarini

74-83
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DOI: https://doi.org/10.23887/jk.v3i2.66374
Pengembangan motif batik Sasambo Khas Nusa Tenggara Barat pada roll cake Development of the Sasambo Batik Motif Typical of West Nusa Tenggara on Roll Cake

Sulistia ningsih; Ni wayan Sukerti, Luh masdarini

84-94
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DOI: https://doi.org/10.23887/jk.v3i2.66377
Uji Organoleptik Waffle Dengan Varian Pisang Mas (Musa Acuminata) Organoleptic Test of Waffles with Banana Mas (Musa Acuminata) Variants

Kadek Meli Karsita, Risa Panti Ariani, Luh Masdarini

95-105
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DOI: https://doi.org/10.23887/jk.v3i2.68363
Substitusi Sari Daun Katuk (Sauropus Androgynus (L) Merr.) Sebagai Pewarna Alami Boba Substitution of Katuk (Sauropus Androgynus (L) Merr.) Leaf Juice as a Natural Boba Colorant

Ni Putu Heni Widyasari, Risa Panti Ariani, Ni Made Suriani

106-117
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DOI: https://doi.org/10.23887/jk.v3i2.68602
Substitusi Tepung Porang Pada Olahan Cookies Sehat Substitute Porang Flour in Healthy Cookies

Ni Putu Ragita Cahya Wicaksani Ni Putu Ragita Cahya WIcaksani, Damiati, Ni Wayan Sukerti

118-131
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DOI: https://doi.org/10.23887/jk.v3i2.66386