Culinary
| SENSORY AND NUTRITION CHARACTERISTICS OF BROWN SEAWEED EXTRACT ADDITION (Sargassum Sp) FOR ICE CREAM MAKING AS A FUNCTIONAL FOOD | |
| rahmi holinesti |
| IDENTIFICATION HALAL CRITICAL CONTROL POINT OF DRILLED FOOD AT PADANG RESTAURANT | XML PDF |
| rahmi holinesti |
| UNIVERSITY GRADUATES ROLE IN DEVELOPING OYSTER CHIPS SALES IN FACING INDUSTRY 4.0 CHALLENGES | |
| Zuraini Mahyiddin, Yuli Heirina Hamid, Nurul Faudhiah, Zaudhatul Ulya |
Tourism
| EARLY WARNING SYSTEM (EWS) TO SUPPORT TOURISM IN BALI | |
| Adib Hermawan, Siswo Hadi Sumantri, IDK Kertawidana, Wilopo Wilopo |