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Bulletin of Culinary Art and Hospitality
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Vol. 1 No. 2 (2021)
Vol. 1 No. 2 (2021)
Published:
2021-08-25
Articles
Effect of Moringa Leaves Powder Incorporated into Chocolate on the Quality and Stability Properties
Mansoor Abdul Hamid, Jason Siew Kin Ming, Mayrana Md. Nor, Hasmadi Mamat, Jahurul Haque Akanda
42-49
PDF
Utilization of Shrimp Waste as a Raw Material in Shrimp Sauce and Its Application on Shrimp Sauce Tilapia Dishes
Shanti Dri Lestari, Mazarina Devi, Teti Setiawati
50-57
PDF
The Effect of Adding a Large Red Chili Puree (Capsicum annuum L.) on the Physicochemical Characteristics of Yogurt
Titi Mutiara Kiranawati, Soenar Soekopitojo, Setiawan Jati Paksi Pambudi
58-62
PDF
Asking a Chatbot for COVID-19 Food and Nutrition
Fahmi Fahmi, Yusrandi Yusrandi, Aji P. Wibawa, Ming Foey Teng, Purnawansyah Purnawansyah
63-69
PDF
Food Menu Recommendations Based on Recommended Dietary Allowances using Genetic Algorithm
Muhammad Ardhian Megatama, Wayan Firdaus Mahmudy, Edy Santoso
70-77
PDF
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