Culinary
| The Diversity of Side Dishes in Batak Mandailing Culinary | |
| Esi Emilia, Onggal Sihite, Adikahriani Adikahriani, Nila Reswari Haryana, Siti Sutanti |
| The Diversity of Side Dishes in Batak Mandailing Culinary | |
| Nila Reswari Haryana, Esi Emilia, Onggal Sihite, Adikahriani Adikahriani, Siti Sutanti, Risti Rosmiati, Hardi Firmansyah |
| SENSORY CHARACTERISTICS OF CHICKEN BOLECES RENDANG PRODUCED FROM DIFFERENT BINDERS | |
| Rahmi Holinesti |
| The Diversity of Vegetable Dishes in Mandailing Culinary | |
| Esi Emilia, Onggal Sihite, Adikahriani Adikahriani, Nila Reswari Haryana, Siti Sutanti, Risti Rosmiati, Subuh Ardiansyah, Hardi Firmansyah |
| THE QUALITY OF THE PADANG SATAY SAUCE USING POPPY SEEDS (PAPAVER SOMNIFERUM) | |
| Dikki zulfikar, Ranggi Rahimul Insan, Wiwik Indrayeni, Wiwik Gusnita, Rahmi Holinesti, Rifqi Akmal |
| ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF DRY AND WET RENDANG SEASONINGS AND THEIR PROCESSED PRODUCTS ON BEEF RENDANG | |
| Anni Faridah, Minda Azhar, Rahmi Holinesti |
| Sensory characteristics of chicken boleces rendang produced from different binders | |
| Rahmi Holinesti |
| DODOL QUALITY ANALYSIS SIJONTIAK FRUIT EXTRACT (Baccaurea polyneura) | |
| Ranggi Rahimul Insan, Dikki Zulfikar, Sari Mustika, Rahmi Holinesti, Wiwik Gusnita, Asmar Yulastri |
Fashion Design
| DEVELOPMENT OF E-BOOK LEARNING MEDIA DRAWING PATTERNS OF VARIOUS SHIRT MODELS AND MATERIAL DESIGN IN CLOTHING STUDY PROGRAM | |
| halida hanim |
Beauty and Cosmetics
| SCRAMBLE FOR THE FRAGRANCE: POWER RELATION ON AGARWOOD REMNANT CULTIVATION IN LOMBOK ISLAND | |
| Rubangi Al Hasan |
Hospitality Management
| Strategy for the Development of Main Facilities in Aua Sarumpun Tanah Datar Tourist Attractions, West Sumatra | |
| Taufiq Hidayat |
| DECISION ANALYSIS OF ROOM BUYING AT SAPADIA HOTEL GUNUNG TUA, PADANG LAWAS UTARA REGENCY, NORTH SUMATERA PROVINCE | |
| Zurri Harahap |