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Sudewi Yogha

Indonesia University of Education

20

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2

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Teaching Preservation of Kemojo Cake (Bolu Kemojo) as A Traditional Cake of The Malay Community of Riau Province

2021
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Developing Animated Video for Patisserie Learning

2021
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Pengetahuan Pengoperasian Kitchen Equipment Mahasiswa Prodi Pendidikan Tata Boga

2020
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DAYA TERIMA DONAT BUAH NAGA MERAH SEBAGAI PRODUK YEAST DOUGH

2019
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HALAL FOOD PADA HIDANGAN NASI GORENG DI KECAMATAN SUKASARI BANDUNG

2019
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BANOFFEE PIE SUBTITUSI TEPUNG PISANG KEPOK SEBAGAI INOVASI PRODUK BAKERY

2018
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PENERAPAN PENGETAHUAN “MENDESKRIPSIKAN SALAD” PADA PRAKTEK SALAD INDONESIA SISWA SMK NEGERI 9 BANDUNG

2018
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ANALISIS DAYA TERIMA PIZZA COOKIES BERBAHAN DASAR TEPUNG MOCAF (ACCEPTENCE ANALYSY OF PIZZA COOKIES WITH MOCAF BASED INGREDIENTS)

2018
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MANFAAT HASIL BELAJAR BISNIS PATISERI SEBAGAI KESIAPAN USAHA BAKERY

2017
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MANFAAT HASIL BELAJAR “DEKORASI PATISERI” PADA MINAT MAHASISWA MEMBUKA USAHA CAKEDECORATION

2017
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