Items where Division is "Jurusan Hospitality > D3 Seni Kuliner" and Year is 2025

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Number of items: 7.

A

Achmad, Ramziy (2025) PENGEMBANGAN PRESENTASI KULINER AYAM GORENG KALASAN KHAS YOGYAKARTA DAN RUJAK ULEG KHAS KOTA SURABAYA, PROVINSI JAWA TIMUR. D3 thesis, Poltekpar NHI Bandung.

Akmal Syah, Ginarta (2025) PENGEMBANGAN PRESENTASI DALAM HIDANGAN TAHU GEJROT DAN NASI JAMBLANG KHAS CIREBON. D3 thesis, Poltekpar NHI Bandung.

D

Daffa, Nawwafaris Danofan (2025) PENGEMBANGAN PRESENTASI MIE TAHU DAN AYAM SINGGANG KHAS SUMATERA BARAT. D3 thesis, Poltekpar NHI Bandung.

M

Mario, Saputra Husni (2025) PENGEMBANGAN PRODUK SATE TEMPE “RANG KAYO HITAM” DAN DAGING MASAK ITAM KHAS JAMBI. D3 thesis, Poltekpar NHI Bandung.

Mika, Akila Kurniadi (2025) PENGEMBANGAN PRESENTASI MAKANAN RUJAK CUKA DAN HAYAM DIPADAMARA KHAS KABUPATEN GARUT PROVINSI JAWA BARAT. D3 thesis, Poltekpar NHI Bandung.

Mochamad, Arya Farrel Sediana (2025) PENGEMBANGAN PRODUK KOHU-KOHU DAN MODIFIKASI PRESENTASI SELAT SOLO. D3 thesis, Poltekpar NHI Bandung.

R

Rizky, Muhammad Ardian (2025) PENGEMBANGAN PRESENTASI HIDANGAN SUP SIPIROK DAN GULAI IKAN SALAI DARI KABUPATEN TAPANULI SELATAN. D3 thesis, Poltekpar NHI Bandung.

This list was generated on Tue Mar 17 01:28:17 2026 WIB.
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