CIPP Evaluation Model for Vocational Education: A Critical Review G Ratnaya, R Indriaswuri, DGC Widayanthi, IMPD Atmaja, ... OSF Preprints, 2022 | 6 | 2022 |
Pemanfaatan Buah Lontar (Borassus flabellifer) Sebagai Bahan Dasar Dalam Pembuatan Selai IMPD Atmaja Jurnal Gastronomi 6 (1), 16-25, 2018 | 5 | 2018 |
Pengolahan buah lindur (Bruguiera gymnorrhiza) sebagai pengganti tepung terigu dalam kue semprit IMPD Atmaja, NNS Melinita Jurnal Gastronomi Indonesia 10 (1), 10-19, 2022 | 4 | 2022 |
Pengolahan Umbi Gadung Sebagai Bahan Dasar Getuk IMPD Atmaja Jurnal Gastronomi Indonesia 7 (1), 69-75, 2019 | 4 | 2019 |
Persepi Wisatawan Terhadap Wisata Kuliner Ikan Mujair Nyat-Nyat di Desa Kedisan, Kecamatan Kintamani, Kabupaten Bangli IMPD Atmaja International Journal of Natural Science and Engineering 2 (3), 103-116, 2018 | 3 | 2018 |
Inventarisasi Makanan Dan Minuman Tradisional Di Desa Satra Kecamatan Kintamani IMPD Atmaja Jurnal Gastronomi Indonesia 10 (2), 87-98, 2022 | 1 | 2022 |
Kualitas Organoleptik Daging Sapi Asap dengan Memanfaatkan Ampas Gilingan Kopi Sebagai Bahan Bakaran IMPD Atmaja International Journal of Natural Science and Engineering 2 (3), 92-98, 2018 | 1 | 2018 |
A novel vegetarian food based on Balinese traditional foods: Variety, processing, and nutrition NPE Trisdayanti, AAGPKP Dalem, MPD Atmaja Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 80-89, 2022 | | 2022 |
Moringa Jamu (Recipe Formulation, Hedonic Test And Nutrition) NPE Trisdayanti, IMPD Atmaja The Journal Gastronomy Tourism 9 (1), 27-33, 2022 | | 2022 |
Innovation in Making Meatballs, Pempek, and Sate Lilit with Snow Mushrooms (Tremella Fuciformis) IMPD Atmaja The Journal Gastronomy Tourism 8 (1), 1-11, 2021 | | 2021 |
Uji Hedonik Kue Apem dengan Penambahan Bubuk Kayu Manis dan Tepung Labu Kuning IMPD Dana Jurnal Gastronomi Indonesia 8 (1), 41-48, 2020 | | 2020 |
Evaluasi Efektivitas Pelaksanaan Program Praktikum Tata Boga Pada Program Studi Manajemen Tata Boga di Sekolah Tinggi Pariwisata Nusa Dua Bali IMPD ATMAJA, DRAAINGR MARHAENI, DRN DANTES Jurnal Penelitian dan Evaluasi Pendidikan Indonesia 5 (1), 2015 | | 2015 |
Local Food Tuna Into Shredded In Nusa Lembongan-Bali (Processing, Hedonic Test, And Nutrition) NPE Trisdayanti, IMPD Atmaja, M Hendrayana The Journal Gastronomy Tourism 10 (1), 37-45, 0 | | |
Hasil Similarity (Canrea Journal: Food Technology, Nutritions, and Culinary" A novel vegetarian food based on Balinese traditional foods: Variety, processing, and nutrition") NPE Trisdayanti, AAGPKP Dalem, MPD Atmaja Canrea Journal: Food Technology, Nutritions, and Culinary, 0 | | |