Vol. 4 No. 1 (2024)

Articles

• Pengembangan Media Pembelajaran Powerpoint Interaktif pada Mata Kuliah Kuliner Eropa Program Studi Pendidikan Vokasional Seni Kuliner Development Of Interactive Powerpoint Learning Media In European Culinary Subject Culinary Art Vocational Education Study Program

  Luh Gede Surya Ningrum, Damiati, Cok. Istri Raka Marsiti

  1-14

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  DOI: https://doi.org/10.23887/jk.v4i1.74921

• Uji Kualitas Bolu Kukus Tepung Ketan Hitam Quality Test of Black Sticky Rice Flour Bolu Kukus

  Ni Kadek Setiawati, Ida Ayu Putu Hemy Ekayani, Risa Panti Ariani

  15-28

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  DOI: https://doi.org/10.23887/jk.v4i1.75390

• Uji Kualitas Kue Muffin Subsitusi Tepung Bonggol Pisang Kepok (Musa Acuminata Balbisiana) Quality Test Of Muffin Cakes Substitution Of Kepok Banana Humil Flour (Musa Acuminata Balbisiana)

  Putu Kertiani, Ni Made Suriani, Cokorda Istri Raka Marsiti

  29-39

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  DOI: https://doi.org/10.23887/jk.v4i1.75493

• Pengembangan Roll Cake Dengan Motif Prada Bunga Bakung Khas Bali Development of a Roll Cake with a Balinese Prada Bunga Bakung Motif

  Ni Luh Vera Dwiyani, Cokorda Istri Raka Marsiti, Risa Panti Ariani

  40-53

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  DOI: https://doi.org/10.23887/jk.v4i1.75650

• Pangan Lokal Tepung Kacang Gude (Cajanus Cajan (L) Millsp) Dalam Pembuatan Brownies Kukus Local Food Pigeon Pea Flour (Cajanus Cajan (L) Millsp) in Making Steamed Brownies

  Ni Nyoman Murni; Luh Masdarini, Ida Ayu Putu Hemy Ekayani

  54-66

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  DOI: https://doi.org/10.23887/jk.v4i1.75708