MAIN MENU
SUBMISSIONS
PUBLICATIONS
INFORMATIONS
The second volume with number one, contains various topics related to the field of culinary. In this edition, there are five research articles, three of which are related to consumer satisfaction with food and beverage products, namely knowledge of coffee beverage products on beverage selection decisions in coffee shops; quality of food on customer satisfaction of online motorcycle service users; and customer satisfaction at the campus food provider on the State University of Jakarta. Furthermore, there are two research articles in the field of food and nutrition, fiber content and consumer acceptance of pulverized catfish with adding galangal; and the development of special diet menu made from bitter melon for people with diabetes mellitus.
Jurnal Sains Boga volume kedua dengan nomor satu ini berisikan berbagai topik yang berkaitan dengan bidang boga. Pada edisi ini terdapat lima artikel hasil penelitian dimana 3 diantaranya terkait dengan kepuasaan konsumen terhadap produk makana dan minuma yaitu pengetahuan tentang produk minuman kopi terhadap keputusan pemilihan minuman di coffee shop; kualitas makanan terhadap kepuasan pelanggan pengguna layanan pesan antar ojek online; dan kepuasan konsumen terhadap tempat penyedia makanan di kampus Universitas Negeri Jakarta. Selanjutnya terdapat dua artikel penelitian bidang boga dan gizi yaitu kajian tentang kandungan serat dan daya terima konsumen pada pembuatan dendeng patin lumat dengan penambahan lengkuas, serta tentang pengembangan menu diet khusus berbahan dasar pare bagi penderita diabetes melitus.
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
JSB (Jurnal Sains Boga) this site and metadata is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License