Dr. Sugiyono, M.Kes. (Ph.D. student of Educational Research and Evaluation (PEP) Postgraduate Program UNY), has developed a Food Product Sensory Acceptability Assessment Instrument for food processing practices.
At the end of the management period of Paguyuban Kesejahteraan PDU (Ppendidikan Dunia Usaha or Business education), Friday (10/2) RAT (Rapat Akhir Tahunan or End Year Meeting) being held at the s
The culture of eating instant food is undeniable. There are various types of fast food in practical packaging. The public, especially kids, loves fast food so much without considering the dangers. The products are practical, fast and easy to find.
Indonesia, which is known as an agricultural country, has been blessed with abundant local food resources. However, the lack of references in processing local food products made this potential not optimal.
