Items where Author is "WIDJAJA, MARKUS TIRTAKUSUMA"
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WIDJAJA, MARKUS TIRTAKUSUMA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF RABBIT MEAT AS A HIGH PROTEIN AND LOW CHOLESTROL FOR SHUMAI FILLING. Diploma thesis, OTTIMMO INTERNATIONAL.
WIDJAJA, MARKUS TIRTAKUSUMA (2024) BUSINESS PLAN CULINARY ARTS FINAL PROJECT KATSUKAZE: JAPANESE KATSU SHOP. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.