Vol. 6 No. 1 (2023): Jurnal Sains Boga Volume 6 Nomor 1, Mei 2023

Articles

• Development Of Practical Module In Bakery Courses At Food Science And Culinary Education Study Program Universitas Negeri Semarang

  Marie Curie Habibah, Saptariana, Asih Kuswardinah, Pudji Astuti

  1-8

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• Formulation & Acceptability of Gaplek Flour Tuile with Telang Flower Extract as Natural Colorant

  Citra Eka Meliani Dewi, Ade Juwaedah, Cica Yulia

  9-19

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• Effect of Kuniran Fish Meat Flour (Upeneus moluccensis) Substitution on Kastengel Organoleptic Aspects

  Annisa Estu Mukti, Laili Hidayati, Issutarti

  20-27

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• Analysis of Product Quality and Service Quality on Customer Satisfaction at the Frozen Fried Gethuk Business at Mrs. Slameto's Store Depok 2

  Margaretha Andriyani, I Gusti Ayu Ngurah , Rina Febriana

  28-32

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• Effect of Kluwek Paste Addition in Making Almond Crispy on Consumer Acceptability

  Putri Fauziah Ali, Annis Kandriasari, Mutiara Dahlia

  33-42

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