Culinary
| Sensory Quality and Nutritional Value of Young Jackfruit Shredded with the addition of Catfish | |
| Sari Mustika, Dara Puspita Sari, Rahmi Holinesti, Ranggi Rahimul Insan |
| NUTRITION KNOWLEDGE VARIES BY DEMOGRAPHIC IN WEST SUMATERA, INDONESIA | |
| Yuliana Yuliana, Nabila Tasrif, Ifnalia Rahayu, Afifah Nur Hasanah |
| ANALYSIS OF PHYSICAL QUALITY AND NUTRITIONAL CONTENT OF INSTANT PORRIDGE MADE FROM LOCAL RAW MATERIALS | |
| Ifnalia Rahayu, yuliana yuliana, nabila tasrif, aulia nul harnita |
| GELLING AGENTS : SEAWEED AND CARRAGEENAN, ALONG WITH THE SENSORY PROPERTIES OF SPENT HEN MEATBALLS RENDANG | |
| Rahmi Holinesti |
| TAMARILLO (Solanum betaceum) APPLICATION IN FOOD PRODUCTS | |
| Rahmi Holinesti |
Tourism
| PEMBUATAN MODUL AJAR MANAJEMEN ACARA BERBASIS PROJECT | |
| Rafidola Mareta Riesa, Alfatah Haries, Sarmiadi Sarmiadi, Agung Ar Rasyid, Zulhijjah Fitra |
| Gaming for a Greener Future: A Case Study of Sustainable Tourism Product Ideas Development by Using Games in Karangtanjung Tourism Village, Sleman, Yogyakarta | |
| Yudo Hartono |
| Consumptive Behavior and Consumer Trust in Online Shopping and its Implications for Entrepreneurship in the Digital Age | |
| Siti Halipah, Yuliana Yuliana |
Education & Vocational Education
| Virtual Reality Revolution in Higher Education: Mapping Out Research Trends and Prospects for the Future | |
| indra saputra, Hayatunnufus Hayatunnufus, Merita Yanita, Febri Silvia |
| Effectiveness and Challenges of Online Learning in Research Methodology Courses: A Literature Perspective | |
| Febri Silvia, Haytunnufus Hayatunnufus, Rahmiati Rahmiati |
| An Analysis of Students’ Difficulties in Speaking English Among Higher Education Students | |
| Violintikha Harmawan |
| The Efectivity Of Fashion Design Learning Model Based On Local Wisdom Towards Creatifity of Fashion Design Creation | |
| Yulia Aryati, Agusti Efi, Hazevi Atila Yazel Aze, Hadiastuti Hadiastuti, Reni Fitria, Rafikah Husni, Puspaneli Puspaneli, Rima Agustia Utami |