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Bulletin of Culinary Art and Hospitality
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Vol. 3 No. 2 (2023)
Vol. 3 No. 2 (2023)
Published:
2023-12-30
Articles
Comparative Study of Mendol as an Indonesian Traditional Side Dish in Food Tourism
Laksono Budiarto, Titi Mutiara Kiranawati, Kaede Shirakane
36-43
PDF
Relation Between Gross Motor Function, Consumption Pattern and Macronutrient Intake with Nutritional Status Cerebral Palsy
Almas Barizah Fathaniah, Eka Andriani, Sabrina Sabrina
44-51
PDF
Unveiling the Most Delicious Foods in the World by Artificial Intelligence and Google Trends
Betty Masruroh, Aji Prasetya Wibawa, Lisa Ramadhani Harianti, Ahmed Djoumoi, Fuad Maysa, Vira Setia Ningrum, Nissa Mawarda Rokhman, Prananda Anugrah
52-58
PDF
Analysis of the Effect of Adding Avocado Seed Flour on Proximate, Physical, and Hedonic Properties of Traditional Semprong Cake
Mohammad Farhan Prakasa, Mazarina Devi, Laili Hidayati, Norrina Din
59-65
PDF
Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets
Mazarina Devi, Soenar Soekopitojo, Laili Hidayati, Issutarti Issutarti, Wiwik Wahyuni, Mansoor Abdul Hamid, Naufal Kukuh Tata Asri
66-71
PDF
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