AKPINDO eRepository

Current Issue

Vol 1 (2019)
Published August 18, 2019
KTA Tahun Akademik 2018/2019

Koleksi Digital Karya Tulis Ilmiah Mahasiswa Tahun Akademik 2018/2019

Program Studi Diploma Tiga Perhotelan dan Diploma Tiga Usaha Perjalanan Wisata

Articles

Damar Wiweko
Kue Kembang Goyang Innovation Result With Sukun Flour Substitution
Muhamad Farhan Alfi
ORGANOLEPTIK TEST COOKIES LIDAH KUCING WIHT THE ADDITION TAMARIND PASTE TO AKPINDO STUDENTS
Mohamad Innal Adniel
ORGANOLEPTIC TEST OF MAKING MOCHI SUBTITUTION OF BLACK RICE FLOUR
Indra Jaya Kusuma
Preference Test Cupcake With Tofu Flour Substitution
Indah Herdita Mustafa
Utilization Of Star Fruit In The Making Of Mousse
Masrul Huda Masrul
organoleptic test of talas subtitusion in making combro
Anthony Gunawan
ADDITION OF MORINGA LEAF FLOUR ON MAKING STEAM BUNS
Dicky
Penerapan Standart Operasional Prosedur Oleh Bellboy di Concierge Hotel X Jakarta
vergin ardyan
uji kualitas organoleptic subtitusi tepung sukun dalam pembuatan kue cucur
Monica Desri Elananingsih
Quality Thumbprint Cookies Dengan Penambahan Tepung Ubi Jalar Ungu
Kenny Cristianto
pentingnya penerapan prosedur operasional baku pada proses pembersihan kamar mandi di Hotel X jakarta
Sahalluddin Sa'bani
A TEST OF LIFE KEMBANG GOYANG WITH BLACK STICKY RICE FLOUR FORTIFICATION
Shela Kartika
TEST LEVEL OF AKPINDO STUDENTS ON AYU CAKE CAKE MADE FROM RED RICE FLOUR
Ito Jenius Sinambela
Business Model Canvas Strategy on Mrs. Muntayah's Dodol Betawi Business in Bekasi
Billie Ramadhan
USE TARO BOGOR ANALYSIS AS A POTATO REPLACEMENT MATERIAL IN HASH BROWN PRODUCTS
Rifka Alya Irawan
PEMANFAATAN DAGING KULIT PISANG PENGGANTI TEPUNG TERIGU PADA PRODUK POFFERTJES
Kriesnandi Septian Noor
BUSINESS ANALYSIS OF SWEET BREAD CROCKS AS A SPECIAL PRODUCT BY BETAWI
Rizki Eka Putra
UJI KESUKAAN KUE LUMPUR DENGAN MENGGUNAKAN TALES KIMPUL
Diana Nurul Aini
TRY MOCAF FLOUR IN MAKING EGG DROP COOKIES
sri tri utami sri tri utami
uji kesukaan swiss roll berbahan dasar tepung uwi kelapa (DIOSCOREA ALATA L)
Dimas Muhammad Ramadhani
BURGER BUN PRODUCT INNOVATION USING TARO INGREDIENT
Blessinda Abygail
ADDITION OF RED RICE FLOUR ON CHURROS MAKING
Rani Sofiyana Dwi Putri
ADDITION OF RED PEAN FLOUR (PHASEOULUS VULGARIS L.) IN PRODUCTS OF MILLE CREPES CAKE
Andika Mayangsari
QUALITY TEST OF PEANUT BRITTLE WITH ADDITION OF COCONUT WATER, SODA WATER, AND BETEL LIME WATER
Ari Rismandani
Uji Kesukaan Sushi Dengan Substitusi Singkong
Deka Rahmasari
THE ROOM ATTENDANT’S EFFORTS IN IMPROVING THE CLEANLINESS AND TIDINESS OF GUEST ROOM
Rusi Febriani
PENILAIAN TERHADAP KINERJA PRAMUGRAHA DALAM MENERAPKAN PROSEDUR OPERASIONAL BAKU PEMBERSIHAN KAMAR DI HOTEL X Jakarta
Yasinta Ayu Winanti
HUBUNGAN PENGETAHUAN GIZI MAHASISWA AKPINDO TERHADAP PERILAKU KONSUMSU MAKANAN JAJANAN
Nurmalasari Nurmalasari
Peran Front office dalam meningkatkan kualitas layanan di dental clinic X jakarta
Windi Untari
PENTINGNYA KOMUNIKASI FRONT OFFICE DEPARTMENT DENGAN DEPARTEMEN LAIN DALAM KELANCARAN OPERASIONAL DI HOTEL X
Ridho Okabani
EFFECT OF THE USE OF NATURAL YEAST JACK FRUIT TOWARDS ORGANOLEPTIC PROPERTIES OF DONUTS
Dwi Prasetio
Uji Coba Cookies Dengan Penambahan Tepung Daun Torbangun
Cesy Yoel
Efforts To Improve The Quality Of In Room Dining Service At Hotel Y
Fahmi Adriansyah
Efforts to Improve Work Smoothness waiters at Restaurant X Hotel X
Ardi Listiyanto
EFFORTS TO IMPROVE THE QUALITY OF THE BARISTA SERVICE AT MORNING EATING IN X RESTAURANT HOTEL X JAKARTA
Dinda Saputri
ORGANOLEPTIC TEST BOGOR BEAN AS MATERIAL REPLACING ALMOND BEANS FOR MAKING MACARON
Dranis Seko Trisno
The Test Of Preference For Canai Bread With Taro Flour Substitution
Raras Kurniasari
Penerapan Standard Operating Procedure Greeter di Restoran Paulaner Brauhaus Hotel Indonesia Kempinski Jakarta
Christian Tede Telupun
Upaya Menangani Kekurangan Cutleries Di X, Hotel X, Jakarta
Galang Cakranegara
Eksperimen Crispy Chips Ladu From Pariaman
hendry dharmawan
Mengetahui Kualitas Donat Dengan Substitusi Tepung Pisang Kepok Kuning
Rezha Falaah
SISTEM PENYIMPANAN UNTUK MENJAGA KUALITAS SAYURAN DI GARDEMANGER HOTEL X
Muhammad Wisnu Kusumo Wicaksono
Quality and Favorite Test for Serabi Solo Cake With Soymilk Substitution
Lilis Feronicha Ambarita
Persepsi Wisatawan Mancanegara Terhadap Produk Wisata di Saung Angklung Udjo
Dyaz Alief Pratama
The Role Of Art Kitchen In The Implementation Of Event In Hotel X
Giovanni Fricko
Mise-en-Place Activity in Guaranteeing the Smoothness of Banquet Operations in Hotel X
Niano Supriana Wa'ang
pemanfaatan tepung kacang hijau pada subtitusi pembuatan kulit pie
Aditya Warman Gutama
FAVOURITE TEST TOWARD SCHUPFNUDELN'S PROCESSING WITH THE USE OF SWEET POTATOES AS A REPLACEMENT OF POTATOES
Muhamad Adan
Fettucini's Preference Test With A Material Replacement With Black Rice Flour
Hafitsar Ratmoko Sipayung
UJI KESUKAAN COOKIES DENGAN PENAMBAHAN BEKATUL
Agung Dwi Setiawan
Peanut Project Preference Test for Subtitution of Rice Flour with Kimpul Flour
Ester Paradongan
UJI COBA PEMBUATAN MOCHI DENGAN BAHAN TAMBAHAN TEPUNG LABU KUNING
Rian Julianto
FORTIFIKASI ARANG DAN ABU MERANG SEBAGAI PEWARNAAN PADA PEMBUATAN CHOUX PASTE (ÉCLAIR)
Erika Lutfi Listiany
Pentingnya Kerjasama Tim Dalam Menangani Kelengkapan Cutleries Di Banquet X Jakarta
Angelita Apriyani
PENERAPAN TAKING ORDER PROCEDURE DI X RESTAURANT X JAKARTA
Faiz Farhan Arane
UPAYA MENANGANI TERBATASNYA CUTLERIES DI X RESTAURANT X, JAKARTA
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