Skip to main content
Skip to main navigation menu
Skip to site footer
Open Menu
Bulletin of Culinary Art and Hospitality
Current
Archives
About
About the Journal
Submissions
Editorial Team
Privacy Statement
Contact
Search
Login
Home
/
Archives
/
Vol. 2 No. 2 (2022)
Vol. 2 No. 2 (2022)
Published:
2022-12-30
Articles
The Effect of Addition of Squid Ink (Loligo sp.) to Pizza Dough on Its Organoleptic Properties and Antioxidant Activity
Sabrina Miftahul Sidika, Eka Andriani, Al Mukhlas Fikri
48-50
PDF
Users' Satisfaction with Service Quality of Nutribid Application During the COVID-19 Pandemic
Rihla Syamila Az Zahra Zahra, Eka Andriani, Al Mukhlas Fikri, Mu-Yeh Kuo
41-47
PDF
Macronutrient and Sensory Analysis of Block, Crystal, and Liquid Coconut Sugar
Cassandra Permata Nusa, Rimbawan Rimbawan
51-56
PDF
The Role of Food Product Packaging Labels on Product Purchase Interest
Noviarama Dwi Prayusi, Eka Andriani
57-60
PDF
Design of Vacuum Packaging Tools to Increase the Resistance of Processed Cook Fish Products
Brilliant Mahardika, Eka Andriani
61-69
PDF
Make a Submission
Make a Submission
Menu Samping
About The Journal
EDITORIAL TEAM
FOCUS & SCOPE
PUBLICATION ETHICS
PEER REVIEW PROCESS
REVIEWERS
AUTHOR GUIDELINES
SUBMISSION GUIDELINES
ONLINE SUBMISSION
OPEN ACCESS POLICY
PUBLICATION FREQUENCY
COPYRIGHT NOTICE
CONTACT
TEMPLATE
AUTHOR FEES
Information
For Readers
For Authors
For Librarians
Current Issue