Vol 12, No 2 (2023)

DOI: https://doi.org/10.17509/boga.v12i2

Daftar Isi

Addition of Jackfruit in Making Choux Pastry
Miya Grania Kusumah Intan, Nisa Rahmaniyah Utami
PDF
69-78
Acceptance of Kencur Rice Mochi Filled with Asam Turmeric Ice Cream
Hesti Rosmayanti, Sudewi Yogha, Ai Mahmudatussadah
PDF
79-86
Development of Learning Media Based on Interactive Presentation Using Ahaslides Software on Choux Paste Material at Telkom Tourism Vocational School
Muhammad Resnu Wildan Imani, Atat Siti Nurani, Sri Subekti
PDF
87-100
Interest in Entrepreneurship in Vocational School 9 Bandung Students
Amemiya Maneko Putri, Tati Setiawati, Ai Nurhayati
PDF
101-110
Development of Animated Videos on Pasta Material as Learning Media for Class
Nenden Mayang Arum Ratna Sari, Atat Siti Nurani, Ade Juwaedah
PDF
111-118
Acceptance of Burger Bun with the Addition of Kluwek as A Natural Color
Trisya Risti Nurshadrina, Elis Endang Nikmawati, Yulia Rahmawati
PDF
119-128
Development of Audiovisual Educational Media Based on Animated Videos about Food Sanitation Hygiene for Catering Food Handlers
Dita Ayu Safitri, Karpin Karpin, Rita Patriasih
PDF
129-136