Culinary
| ANALYSIS OF CONSUMER PREFERENCES ON SAGU BURGER MODIFICATION (Metroxylon Sp) | |
| Zuraini Mahyiddin |
| The Sustainability of Sasak Traditional Food | |
| Yusup Apriyanto, Mohd. Shazali MD, Siti Khuzaimah Abu Bakar, Noriza Ishak |
| Plant- Base Revolution: Seitan as Promising Meat Substitude - "The Making of Seitan Serunding" | |
| Zul hazam Mohd Piah, Mohd Sallehuddin Mohd Zahari, Zatul Iffah Mohd Fuza, Nor Saadah Che Deraman, Amir Manshoor |
| 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 |
| 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 |
Beauty and Cosmetics
| ANALYSISS USING EYELASHES IN PARTY MAKEUP USING THE SEWING TECHNIQUE DIAN REZKY BRIDAL & SALON MAKASSAR CITY | |
| A. Nur Maida |
| Development of Traditional Cosmetic Electronic Module | |
| Neneng Siti Silfi Ambarwati, Mari Okatini Armandari, Sri Irtawidjanti, Adibah Muthi’ah, Annisa Etika Rani, Azzaitun Nurhanum |
Tourism
| OPPORTUNITIES AND CHALLENGES OF MUSLIM-FRIENDLY TOURISM IN THE MANDEH ISLAND TOURISM AREA | |
| Siska Mandalia |
Education & Vocational Education
| DEVELOPMENT OF A PRACTICAL AND EASY LEARNING TRAINING MODULE TO MAKE SOLID SOAP FROM NATURAL INGREDIENTS | |
| Sri Dwiyanti yanti, Luthfiyah Nurlaela, Maspiyah Maspiyah |
| Development of Training Module " Learning Practically and Easily to Make Solid Soap From Natural Ingredients” | |
| Sri Dwiyanti, Luthfiyah Nurlaela, Maspiyah Maspiyah |