| 1 |
Application-based instructional tools for enhancing studentsâ problem solving skills in home economics |
Journal of Technical Education and Training |
9
/-/2017 |
| 2 |
Sensory preference, nutrient content, and shelf life of Moringa oliefera leaf crackers |
International Journal on Advanced Science, Engineering and Information Technology |
9
/-/2019 |
| 3 |
Nutrition intake and causative factor of stunting among children aged under-5 years in Lamongan city |
Enfermeria Clinica |
30
/-/2020 |
| 4 |
Choux Pastry Made from Egg Groups based on the Hen Age and Shelf Life of the Eggs |
International Journal on Advanced Science, Engineering and Information Technology |
12
/-/2022 |
| 5 |
Pemberdayaan Kesehatan Melalui Pelatihan Pengolahan Jajanan Sehat, Bergizi, dan Aman Berbasis Pangan Lokal |
|
-
/-/0 |
| 6 |
Implementing Inquiry-Based Instruction To Indonesian Snack and Beverage Management |
|
-
/-/0 |
| 7 |
A PEMETAAN MAKANAN TRADISIONAL SEBAGAI POTENSI WISATA KULINER DI KABUPATEN TUBAN, JAWA TIMUR PEMETAAN MAKANAN TRADISIONAL SEBAGAI POTENSI WISATA KULINER DI KABUPATEN TUBANÂ … |
|
-
/-/0 |
| 8 |
PENERAPAN PEMBELAJARAN BERBASIS MASALAH PADA KOMPETENSI DASAR DAGING DAN HASIL OLAHNYA TERHADAP KEMAMPUAN BERPIKIR ANALITIS SISWA DI SMK NEGERI 2 JOMBANG |
|
-
/-/0 |
| 9 |
Pengembangan Media Berbasis Android Kompetensi Dasar Telur dan Hasil Olahannya Bagi Siswa SMK |
J. Tata Boga, 0 |
-
/-/0 |
| 10 |
PRE-COURSE READING ACTIVITIES: EFFORTS TO INCREASE INTEREST IN READING OF STUDENTS OF HOME ECONOMICS EDUCATION |
|
-
/-/0 |
| 11 |
MODUL OPERASIONAL DASAR KULINER |
EBOOKU, 0 |
-
/-/0 |
| 12 |
HUBUNGAN AKTIVITAS FISIK DAN PERILAKU MAKAN TERHADAP STATUS GIZI REMAJA SELAMA PANDEMI COVID-19 DI DESA KEBOAN SIKEP, GEDANGAN, SIDOARJO |
|
-
/-/0 |
| 13 |
PENGARUH PROPORSI PUREE EDAMAME (GLYCIN MAX (L) MERRILL) DAN TERIGU TERHADAP SIFAT ORGANOLEPTIK DONAT |
|
-
/-/0 |
| 14 |
STUDI KESUKAAN RESPONDEN TERHADAP JENANG MAKANAN KHAS WONOGIRI |
|
-
/-/0 |
| 15 |
PENGARUH PENERAPAN MEDIA PEMBELAJARAN AUDIOVISUAL TERHADAP HASIL BELAJAR SISWA PADA MATERI KOMPETENSI DASAR UNGGAS DAN HASIL OLAHANNYA DI KELAS X TATA BOGA SMK NEGERI 6 SURABAYA |
|
-
/-/0 |
| 16 |
PENERAPAN MODEL9PEMBELAJARAN PROBLEM BASED LEARNING PADA KOMPETENSI DASAR MEMBUAT DANISH DAN CROISSANT DI SMKN 1 BOJONEGORO |
|
-
/-/0 |
| 17 |
PENGEMBANGAN E-LKPD KOMPETENSI DASAR MENGEVALUASI PERALATAN PENGOLAHAN MAKANAN BERBASIS ANDROID BAGI SISWA SMK |
|
-
/-/0 |
| 18 |
Luthfiyah Nurlaela |
|
-
/-/0 |
| 19 |
PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS FLIPBOOK MAKER PADA MATA PELAJARAN TATA HIDANG AMERICAN SERVICE DI SMKN 8 SURABAYA |
|
-
/-/0 |
| 20 |
Luthfiyah Nurlaela |
|
-
/-/0 |
| 21 |
TRACER STUDY OF CULINARY’S EDUCATION UNDERGRADUATE PROGRAM |
|
-
/-/0 |
| 22 |
PENGARUH PROPORSI IKAN BANDENG (Chanos chanos) DAN IKAN LELE (Clarias sp) TERHADAP SIFAT ORGANOLEPTIK KERUPUK AMPLANG |
|
-
/-/0 |
| 23 |
Implementing Inquiry-Based Instruction To Indonesian Snack and Beverage Management |
|
-
/-/0 |
| 24 |
Luthfiyah Nurlaela |
|
-
/-/0 |
| 25 |
PENGEMBANGAN E-MODUL CAKE PERKAWINAN BERBASIS FLIPBOOK MAKER PADA MATA PELAJARAN CAKE DAN KUE INDONESIA DI SMKN 8 SURABAYA |
|
-
/-/0 |
| 26 |
KAJIAN TENTANG PEMANFAATAN MODEL PEMBELAJARAN SAVI DALAM MENCAPAI HASIL BELAJAR SISWA DISABILITAS INTELEKTUAL RINGAN |
|
-
/-/0 |
| 27 |
PEMANFAATAN TEPUNG JERAMI NANGKA (Artocarpus Heterphullus) SEBAGAI BAHAN SUBSTITUSI PADA KUE KERING NASTAR |
|
-
/-/0 |
| 28 |
PENGEMBANGAN PERANGKAT PEMBELAJARAN BERBASIS INKUIRI PADA POKOK BAHASAN MEMBUAT HIDANGAN PENUTUP UNTUK MENINGKATKAN HA... |
PENDIDIKAN VOKASI: TEORI DAN PRAKTIK 1 (01) |
-
/-/2013 |
| 29 |
Pengembangan Perangkat Pembelajaran Berbasis Inkuiri Pada Pokok Bahasan Membuat Hidangan Penutup Untuk Meningkatkan Hasil Belajar Siswa Smk |
PENDIDIKAN VOKASI: TEORI DAN PRAKTIK 1 (01), 2013 |
-
/-/2013 |
| 30 |
TASK INTERPRETATION TO IMPROVE THE STUDENTS' LEARNING OUTCOMES OF FAMILY WELFARE SCIENCE COURSE |
APTEKINDO, 108 |
-
/-/2016 |
| 31 |
TASK INTERPRETATION TO IMPROVE THE STUDENTS' LEARNING OUTCOMES OF FAMILY WELFARE SCIENCE COURSE |
APTEKINDO, 108, 2016 |
-
/-/2016 |
| 32 |
Respons glikemik cookies labu kuning (Cucurbita moschata Durch) |
JGAS (Jurnal Gastronomi) 1 (1), 11-15, 2017 |
-
/-/2017 |
| 33 |
Oyster Mushroom Addition on Nutritional Composition and Sensory Evaluation of Herbal Seasoning |
1st International Conference on Social, Applied Science and Technology in …, 2017 |
-
/-/2017 |
| 34 |
APPLICATION-BASED INSTRUCTIONAL TOOLS FOR ENHANCING STUDENTS’PROBLEM SOLVING SKILLS IN HOME ECONOMICS |
Journal of Technical Education and Training 9 (2) |
-
/-/2017 |
| 35 |
Indonesian Bridal Makeup Subject: E-learning Implementation |
1st International Conference on Social, Applied Science and Technology in … |
-
/-/2017 |
| 36 |
Indonesian Bridal Makeup Subject: E-learning Implementation |
1st International Conference on Social, Applied Science and Technology in …, 2017 |
-
/-/2017 |
| 37 |
APPLICATION-BASED INSTRUCTIONAL TOOLS FOR ENHANCING STUDENTS'PROBLEM SOLVING SKILLS IN HOME ECONOMICS |
Journal of Technical Education and Training 9 (2), 46-56, 2017 |
-
/-/2017 |
| 38 |
APPLICATION-BASED INSTRUCTIONAL TOOLS FOR ENHANCING STUDENTS’ PROBLEM SOLVING SKILLS IN HOME ECONOMICS |
jtet 9 (jtet@uthm.edu.my), 46-56, 2017 |
-
/-/2017 |
| 39 |
Pre-course reading activities: Efforts to increase interest in reading of students of home economics education |
|
-
/-/2018 |
| 40 |
Higher Order Thinking Skills to Enhance Millennial Students Through Active Learning Strategies |
International Conference on Indonesian Technical Vocational Education and …, 2018 |
-
/-/2018 |
| 41 |
Storability of seaweed jelly candy based on chemical, physical and microbiology characteristics |
IOP Conference Series: Earth and Environmental Science 347 (1), 012021, 2019 |
-
/-/2019 |
| 42 |
Preparing competitive graduates of vocational school through revitalization program |
1st International Conference on Education Social Sciences and Humanities …, 2019 |
-
/-/2019 |
| 43 |
Sensory preference, nutrient content, and shelf life of Moringa oliefera leaf crackers |
International Journal on Advanced Science Engineering Information Technology …, 2019 |
-
/-/2019 |
| 44 |
Pengaruh Subtitusi Tepung Terigu-Tepung Suweg Dan Suhu Pembakaran Terhadap Sifat Organoleptik Dan Sifat Kimia Kue Nastar Suweg |
Jgas (Jurnal Gastronomi) 2 (1), 2019 |
-
/-/2019 |
| 45 |
Nutrition intake and causative factor of stunting among children aged under-5 years in Lamongan city |
Enfermeria Clinica 30, 71-74, 2020 |
-
/-/2020 |
| 46 |
Development of Guided Inquiry Learning to Improve the Ability of Makeup Design Using Corel Draw |
2nd International Conference on Social, Applied Science, and Technology in …, 2020 |
-
/-/2020 |
| 47 |
The Effect of the Addition of Turmeric and Temulawak on the Hedonic Value of Starfruit Syrup |
International Joint Conference on Science and Engineering (IJCSE 2020), 292-297, 2020 |
-
/-/2020 |
| 48 |
Kajian Tentang Pelatihan Higiene Sanitasi untuk Meningkatkan Pengetahuan dan Perilaku Penjamah Makanan Katering |
Jurnal Tata Boga 10 (2), 351-360, 2021 |
-
/-/2021 |
| 49 |
Pembuatan Boba Kopi Biji Salak Sebagai Pangan Fungsional Sumber Antioksidan |
Jurnal Technopreneur (JTech) 9 (1), 7-13, 2021 |
-
/-/2021 |
| 50 |
Making Instant Spiced Coffee Drink to Prevent Covid-19 |
International Joint Conference on Science and Engineering 2021 (IJCSE 2021Â …, 2021 |
-
/-/2021 |
| 51 |
Innovation of Milk Fish Sausage with the Addition of Moringa Leaf Puree as a Healthy Food |
International Joint Conference on Science and Engineering 2021 (IJCSE 2021Â …, 2021 |
-
/-/2021 |
| 52 |
TRACER STUDY ON THE EMPLOYABILITY OF GRADUATES TO IMPROVE PROBLEM-SOLVING SKILLS |
CONFERENCE ON HOSPITALITY AND TOURISM 2021, 84, 2021 |
-
/-/2021 |
| 53 |
Sanitation and Hygiene Implementation Training to Minimize The Spread of Covid 19 in Family and Consumer Science Students |
Proceedings of the 2nd International Joint Conference on Hospitality and …, 2022 |
-
/-/2022 |
| 54 |
Pengembangan Media Pembelajaran Video Animasi Powtoon pada Materi Telur |
Jurnal Bintang Pendidikan Indonesia 1 (2), 54-65, 2023 |
-
/-/2023 |
| 55 |
Pengembangan E-Modul Berbasis Flip PDF Corporate Edition Pada Kompetensi Dasar Puff Pastry Siswa Kelas XII SMK |
Journal of Creative Student Research 1 (2), 279-292, 2023 |
-
/-/2023 |
