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I Made Purwa Dana Atmaja
I Made Purwa Dana Atmaja
Politeknik Pariwisata Bali
Verified email at ppb.ac.id
Title
Cited by
Cited by
Year
CIPP Evaluation Model for Vocational Education: A Critical Review
G Ratnaya, R Indriaswuri, DGC Widayanthi, IMPD Atmaja, ...
OSF Preprints, 2022
62022
Pemanfaatan Buah Lontar (Borassus flabellifer) Sebagai Bahan Dasar Dalam Pembuatan Selai
IMPD Atmaja
Jurnal Gastronomi 6 (1), 16-25, 2018
52018
Pengolahan buah lindur (Bruguiera gymnorrhiza) sebagai pengganti tepung terigu dalam kue semprit
IMPD Atmaja, NNS Melinita
Jurnal Gastronomi Indonesia 10 (1), 10-19, 2022
42022
Pengolahan Umbi Gadung Sebagai Bahan Dasar Getuk
IMPD Atmaja
Jurnal Gastronomi Indonesia 7 (1), 69-75, 2019
42019
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
32018
Inventarisasi Makanan Dan Minuman Tradisional Di Desa Satra Kecamatan Kintamani
IMPD Atmaja
Jurnal Gastronomi Indonesia 10 (2), 87-98, 2022
12022
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
12018
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
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