RATNA PALUPI NURFATIMAH

Virtual Reality and Augmented Reality Technology n The Transformation of Contemporary Culinary Arts

E3S Web of Conferences 736, 03017, 2026

2026

PENGEMBANGAN E-HANDOUT BERBASIS PLATFORM CANVA PADA MATERI BUMBU DASAR DAN REMPAH UNTUK SMK KULINER FASE E

Pendas: Jurnal Ilmiah Pendidikan Dasar 11 (03), 310-315, 2026

2026

Culinary Perception and Food Waste Behavior Among Students: A SEM-PLS Analysis

E3S Web of Conferences 736, 02009, 2026

2026

The Effect Of Sanitation Hygiene Knowledge On Students Clean And Healthy Living Behavior

Jurnal Pendidikan Tata Boga dan Teknologi 7 (2), 327-335, 2026

2026

Development Of Halal Food Textbooks To Support Culinary Students' Achievement Of SDGs

Jurnal Pendidikan Tata Boga dan Teknologi 7 (1), 73-82, 2026

2026

Developing a Framework for Green Curriculum in Higher Culinary Education at Universitas Negeri Surabaya & UPSI Malaysia

Jurnal Cakrawala Pendidikan 45 (1), 2026

2026

Developing a framework for Green Curriculum in higher culinary education

Jurnal Cakrawala Pendidikan 45 (1), 2026

2026

The Effect of Tiktok Content Type and Content Interaction on Brand Awareness of Custom Cake Dmeals

Jurnal Pendidikan Tata Boga dan Teknologi 7 (1), 30-39, 2026

2026

Pelatihan Pengolahan Jajanan Tradisional Berbasis Pangan Lokal sebagai Upaya Penguatan Wisata Kuliner Berkelanjutan di Pasar Jenar Desa Pagerukir

Jurnal Pengabdian Masyarakat Manage 7 (2), 96-110, 2026

2026

PENGARUH PENGETAHUAN KEAMANAN PANGAN DAN PERSEPSI SANITASI HIGIENE TERHADAP KEPUTUSAN PEMBELIAN DI PASAR MALAM KODAM BRAWIJAYA

EDU RESEARCH 7 (2), 6594-6609, 2026

2026

The Effect of Marketing Mix on Purchase Decisions at Éclair Coffee in Mataram City

Jurnal Pendidikan Tata Boga dan Teknologi 6 (3), 545-556, 2025

2025

ENHANCING THE COMPETENCIES OF VOCATIONAL HIGH SCHOOL CULINARY ARTS STUDENTS THROUGH INDUSTRY-BASED LEARNING: A SYSTEMATIC LITERATURE REVIEW

INTERNATIONAL SEMINAR 7, 639-647, 2025

2025

The Effect Of Motivation And Internship Experience On Culinary Students Work Readiness At Vocational High School

Jurnal Pendidikan Tata Boga Dan Teknologi 6 (3), 532-538, 2025

2025

Tumpeng: Cultural, historical, and nutritional analysis of Indonesias traditional rice dish

Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 133-153, 2025

2025

Pengembangan E-Book Pengelolaan Lab Bidang Studi Pada Mahasiswa Tata Boga Unesa

Abimanyu: Journal of Community Engagement 6 (2), 49-60, 2025

2025

The Effect of Modification Methods on Physicochemical and Sensory Quality of Purple Corn Flour

Jurnal Pendidikan Tata Boga dan Teknologi 6 (3), 506-516, 2025

2025

The Effect of Marketing Mix on Purchase Decisions at Eclair Coffee in Mataram City

Jurnal Pendidikan Tata Boga dan Teknologi 6 (3), 545-556, 2025

2025

The Influence of Subject Understanding and Analytical Thinking on Student Problem Solving Skills in Food Technology Learning

E3S Web of Conferences 645, 06005, 2025

2025

Integration of STEM and local wisdom: Development of the herbal STEMpreneur model to enhance 21st-century skills among senior high school students

TEKNOBUGA: Jurnal Teknologi Busana dan Boga 13 (2), 134-142, 2025

2025

KAJIAN INOVASI PENDIDIKAN: Menjawab Tantangan Abad 21 dalam Pendidikan Vokasi

2025

Sosialisasi Penggunaan Website dan Aplikasi Halal MUI terhadap Keputusan Pembelian pada Wali Murid TK Sartika: Socialization of the Use MUI Halal Website and Application on …

PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 10 (8), 1953-1959, 2025

2025

Socialization of Food Safety And Halal Certification For Culinary Merchants At Griya Kuliner Bundaran Pacet

International Journal of Community Service Learning 9 (1), 99-108, 2025

2025

Z-generation's Perception on Surabaya Traditional Food

Journal of Food and Culinary, 45-52, 2024

2024

Separation of squalene rich fraction from palm oil fatty acid distillate (Pfad): a review

IOP Conference Series: Earth and Environmental Science 733 (1), 012094, 2021

2021

Identification of Hazard Analysis Critical Control Point (HACCP) on Wingko Crispy Products at the Teaching Factory of SMK Negeri 1 Lamongan

Media Pendidikan Gizi dan Kuliner 18 (1), 42-56, 0

2020

The effect of pregelatinization with heat and moisture treatment on physicochemical and pasting characteristics of red glutinous rice flour

Research Journal of Life Science 7 (3), 168-176, 2020

2020

Pengaruh Suhu Dan Lama Pra-Gelatinisasi Terhadap Karakteristik Tepung Beras Ketan Merah Pecah Kulit (Oryza Sativa Var. Glutinosa) Varietas Inpari 25 Opak Jaya

Universitas Brawijaya, 2017

2017