Presentations and Authors


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Culinary

The effect of canna flour substitution on the quality of choux paste
elfa syukra, Dr. Elida ,M.Pd, Dra. Kasmita , S.Pd, M.Si, Ezi Angraini, M.Pd
The effect of the use of spice cooking water on the quality of donuts
putri syaqhila
A Study on Practices of Traditional Javanese Food Among Young Generation of Javanese-Malay Descendants
Muhamad Arif Azrai Abdull Samat, Nurul Falah Hashim, Ahmad Esa Abdul Rahman, Noriza Ishak
Malaysian Heritage Food (Mhf): A Review of Younger Generation's Acceptance of Kuih Kapit
Ahmad Daniel Bin Razali, Nurul Ashikin Binti Mohammed, Fadzilah Mohd Shariff
The Roles of Local Communities on Heritage City Destination Image Towards Heritage Attractions Sustainability in George Town, Penang
Mohamed Ashraf Aidid Mohamed Sharif, Mohd Salehuddin Mohd Zahari
An Overview the Challenges of Food Heritage Transmission and Production Practices of Yongfeng Chili Sauce
Li Qiong, Shazali MD. Sharif, Zatul Iffah Mohd Fuza
The Impact of Foreign Food Culture Towards the Local Young Generation
Wan Ahmad Hasni Wan Zulkifali, Mohd. Shazali MD. Sharif, Mohd Hafiz Mohd Noor, Nurul Falah Hashim
MALAYSIAN HERITAGE FOOD (MHF): A REVIEW OF YOUNGER GENERATION'S ACCEPTANCE OF KUIH KAPIT
Ahmad Daniel Bin Razali, Nurul Ashikin Binti Mohammed, Fadzilah Mohd Shariff
The Importance of Clean Water in Public Health Conditions
Fajar Sidik, Diah Safitri, Laura Maharani, Yuliana Yuliana, Mentari Larashinda

Education & Vocational Education

DEVELOPMENT OF LEARNING TOOLS BASED HIGHER ORDER THINKING SKILL (HOTS) IN SPECIAL MAKEUP COURSE
Astrid Sitompul, Irmiah Nurul Rangkuti, Asrah Rezki Fauzani, Vita Pujawanti Dhana
THE EMPIRICAL STUDY OF LEARNING TREATMENT ESCALATING LEARNING ENGAGEMENT AND CREATIVITY IN THE DIGITAL LEARNING
Elviza Yeni Putri, Rahmi Oktarina, Adam Rasyid Sidiqi, Indra Saputra
Development of Video Tutorial-Based Learning Media to Increase the Effectiveness of Learning in the Basic Hair Trimming Technique Course The Hallo
Vivi Efrianova, Febri Silvia