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Jurnal Sains Boga Vol 5 No 1 contains various topics related to food. In this edition there are five articles from various researchers, namely to Culinary Ndeso Blitar Kuto Little Sing Kawentar, factors affecting entrepreneurial interest in vocational high school students, to analyze the effect of adding flour slurry (umak) from mocaf flour to pempek dough on consumer acceptance, was to analyze the effect of substitution of beneng taro flour (xantoshoma undipes k. koch) on the quality of crackers made from tapioca starch, and the effect of substituting tofu waste flour in the production of dried Farfalle on consumers’ acceptance.
Pada Jurnal Sains Boga terbitan volume lima dengan nomor satu ini berisikan berbagai topik yang berkaitan dengan boga. Dalam edisi ini terdapat lima buah artikel hasil penelitian yaitu mengenai Kuliner Ndeso Blitar Kuto Cilik Sing Kawentar, faktor-faktor yang mempengaruhi minat berwirausaha pada siswa SMK, menganalisis pengaruh penambahan bu untuk menganalisis pengaruh substitusi tepung talas beneng (xantoshoma undipes k. koch) terhadap kualitas kerupuk berbahan dasar pati tapioka bur tepung (umak) dari tepung mocaf pada adonan pempek terhadap daya terima konsumen, dan pengaruh substitusi tepung ampas tahu pada pembuatan pasta kering Farfalle terhadap daya terima konsumen.
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