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Food Science Journal Vol 1 No 2 contains various topics related to food. In this edition there are five articles from various researchers, namely the application of Mocaf flour to pound cake, a case study in a cafeteria at Karawang about the Relationship between Food Quality and Customer Satisfaction Users of Online Ojek Messaging Services, consumer acceptance of onion stick (stik bawang) by adding oyster mushrooms as added nutrients, substituting arrowroot tuber flour in making fresh bread formulations, and Consumer Acceptance of Shredded Catfish with Breadfruit Addition (Artocarpus communis) Case Study in one area at Jakarta.
Pada jurnal sains boga terbitan volume satu dengan nomor 2 ini berisikan berbagai topik yang berkaitan dengan boga. Dalam edisi ini terdapat lima buat artikel hasil penelitian yaitu mengenai aplikasi penggunaan tepung mocaf menjadi pound cake, studi kasus di suatu kantin di karawang mengenai Hubungan Antara Kualitas Makanan dengan Kepuasan Pelanggan Pengguna Layanan Pesan Antar Ojek Online, mengena daya terima masyarakat terhadap penambahan gizi pada stick bawang dengan menambahkan jamur tiram, subsitusi tepung umbi garut dalam membuat formulasi roti tawar, dan Penerimaan Konsumen Terhadap Abon Ikan Lele dengan Penambahan Sukun (Artocarpus communis) Studi Kasus di salah satu wilayah di Jakarta.
JSB (Jurnal Sains Boga) is Open Access articles published under the Creative Commons CC BY-NC-SA License This license permits use, distribution and reproduction in any medium for non-commercial purposes only, provided the original work and source is properly cited. Any derivative of the original must be distributed under the same license as the original
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