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1
BEST PRACTICES PENERAPAN PROGRAM MAKAN BERSAMA DI DAYCARE
by
Nurkholisoh, Diah
Published 2016
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STUDI PENAMBAHAN TEPUNG DAUN KELOR PADA PRODUK KELOR CAKE TERHADAP DAYA TERIMA KONSUMEN
by
Prabowo, Arif Rahmat
Published 2016
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PENAMBAHAN BAHAN BAKU UBI MERAH KEPADA KUE TRADISIONAL KUE LUMPUR TERHADAP DAYA TERIMA KONSUMEN.
by
Nur, Diana Shorea
Published 2016
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PEMBUATAN CINCAU DENGAN MENGGUNAKAN TAMBAHAN AGAR-AGAR, GELATIN DAN JELI
by
Pohan, Tri Chandra Septia
Published 2016
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INOVASI PRODUK ES CINCAU HIJAU DENGAN SAUS DARI TEPUNG BERAS DAN SIRUP MERAH TERHADAP DAYA TERIMA KONSUMEN
by
Faizal, Adam
Published 2016
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6
PENGGUNAAN TEKNIK DIALOG MELALUI MEDIA KARTU UNO DALAM KETERAMPILAN BERBICARA BAHASA PERANCIS
by
Syahrini, Qodry
Published 2017
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7
STUDI PEMBUATAN MAKARONI SCHOTEL DENGAN PENAMBAHAN BUAH PEPAYA MENTAH DAN MATANG SEBAGAI SUMBER PANGAN LOKAL
by
Fikriyananda, Muhamad
Published 2016
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8
PROGRAM COOKING CLASS UNTUK ANAK USIA DINI DI CENTROPUNTO RESTO BANDUNG : Penelitian Deskiptif Kualitatif di Restoran Centropunto
by
Nurmubina, Laras
Published 2017
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9
A SEMIOTIC ANALYSIS OF MEN'S AND WOMEN'S REPRESENTATION IN ROYCO AND MASAKO TELEVISION ADVERTISEMENTS
by
Rogate, Lasma Ida Mikha Theresia
Published 2017
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10
INOVASI PRODUK MINI ROLL CAKE DENGAN PENAMBAHAN UBI JALAR CILEMBU BERBASIS DAYA TERIMA KONSUMEN
by
Malati Rineka Sari, -
Published 2019
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11
IKAN MASKOKI SEBAGAI IDE GAGASAN DALAM BERKARYA SENI GRAFIS : Teknik Cetak Tinggi
by
Alpaini Azzahra, -
Published 2019
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Universitas Pendidikan Indonesia
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Faizal, Adam
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Fikriyananda, Muhamad
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Nurmubina, Laras
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