Culinary
| THE DIFFERENCE OF CROISSANT QUALITY USING THE METHOD OF FOLDING A DIFFERENT ADONANT | |
| Elida Elida, Lucy Fridayati, Edo Sahputra |
| NUTRITIONAL ANALYSIS NATA DE CITRULLUS AFKIR SEMANGKA FROM | |
| ezi angraini angraini, Sari Mustika, Wiwik Indrayeni, Elida Elida |
Beauty and Cosmetics
| FORM ANALYSIS AND INSTALLATION TECHNIQUES OF SUNTIANG SATANGAH TUSUAK BRIDAL MAKEUP IN PADANG | |
| Vivi efrianova, Murni Astuti, Rahmi Oktarina |
Fashion Design
| UTILIZATION OF YOUNG COCONUT FIBERS AS TEXTILE DYES | |
| Nita Sahara, Reni Fitria, Agusti Efi |
Tourism
| TOURISM DESTINATION MANAGEMENT BASED ON COMMUNITY EMPOWERMENT OF NARA HARAU DISTRICT, HARAU DISTRICT LIMAPULUH DISTRICT | |
| Ernawati Ernawati, Yuliana Yuliana, Alnedral Alnedral, Syahril Syahril, Rian Surenda |