Items where Subject is "T Technology > TX Home economics"

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Adhisa, Muhammad Aucky (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization Of Jelly Candy from Date Juices and Spices. Diploma thesis, OTTIMMO INTERNATIONAL.

Angelinus, Robert Novanda (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : MAKING WINE BASED ON TROPICAL FRUIT ( PINEAPPLE AND STARFRUIT) USING FERMENTATION METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Anggono, Natasha Cecillia (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : CRAB SHELL-BASED BROTH POWDER AS A SEASONING PRODUCT USING DEHYDRATION METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

ADELINE LIMANTARA, PATRICIA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “EDIBLE PACKAGE FROM SWEET POTATO” (The Utilization of Sweet Potato as The Main Ingredient for Edible Packaging). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ADIBYASARI, RENTA APRILIA (2020) INTERNSHIP REPORT EFFECTIVENESS OF PREPARATION IN PASTRY KITCHEN AT FOUR POINTS BY SHERATON SURABAYA. Technical Report. OTTIMMO.

ADIMULIA, KRISNA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT MUSHKIES (Cookies from Shiitake mushroom Powder). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ALEXANDER, ZEFA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “ZEFA RAMEN SHOP”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

ALMADALIH, HELMY (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT SNAKE FRUIT (SALAK) COOKIES. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

AMY NIODE, GLADYS (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT SEKOTAK TEMPE (Vegan tempe made from Chickpea). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ANCHILLA, STEPHANY RUTH (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT Tabaca Pea (Nutrition Balance Diet Instant Powder Drink). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ANCHILLA, STEPHANY RUTH (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT Tabaca Pea (Nutrition Balance Diet Instant Powder Drink). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ANDREAS ADITAMA DACHI, ANDREAS ADITAMA DACHI INTERNSHIP FINAL REPORT BARISTA AND KITCHEN DEPARTMENT OF LE GALLERIA GOURMET KITCHEN & CHOCOLATE SURABAYA. Project Report. OTTIMMO. (Submitted)

ANDRI FELANCIA, PRELINA (2019) RESEARCH AND DEVELOPMENT PROJECT BLACK TOFU (Antioxidant Red and Black Beans Tofu). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ANDRIANA, JOCELYN (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “SAKURA SUSHI”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

ANGELINUS, ROBERT NOVANDA (2022) BUSINESS PLAN CULINARY ART FINAL PROJECT “PORKPAGANDA”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

ANGELITA, OLIVIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT OLIVE’S BACON CRUNCH (Developing Healthy Bacon Product Rich in Vitamin B). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ANGGADIJAYA, KEVIN ALEXANDER (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “Vita Jam” Utillization of Taro as raw ingredients on the making of high anthocyanin jam. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ANGGONO, NATASHA CECILLIA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “MONIMUO”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

ANJASMARA, EVAN (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT CARBONATED SOYBEAN JELLY DRINK. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

APRILIA ADIBYASARI, RENTA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT GOȖT. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ASALEO, CELINE (2017) RESEACH AND DEVELOPMENT FINAL PROJECT Toetoe Salted Egg Yolk Crackers ( High in Protein,Vitamin A & B12 to support immune ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

AZHARI, FARID (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT FISLOT CHIP (Chips with a combination of fish and shallot). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

AZIZAH NURUL AINI, NUR (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “Abon Telur Rajungan” (Crab Roe Sprinkles High Protein and Contains Omega 3). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Abidin, Vanesza Rachela (2023) INDUSTRIAL TRAINING REPORT : PASTRY KITHCEN AROUNA CAFÉ BALI. Project Report. UNSPECIFIED.

Abidin, Vanesza Rachela (2023) RESEARCH AND DEVELOPMENT FINAL REPORT "Mangoosten Skin Pie". Diploma thesis, OTTIMMO INTERNATIONAL.

Abyan, Syafiq (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE INNOVATION OF THAI GREEN CURRY SEASONED SALT USING TAILS PASTE. Diploma thesis, OTTIMMO INTERNATIONAL.

Abyantara, Raka (2017) Internship Program Final Report "Hotel Ciputra World Surabaya. Technical Report. OTTIMMO.

AdhiMulia, Krisna (2020) INTERNSHIP REPORT Molecular Gastronomy Namaaz Dining. Technical Report. OTTIMMO.

Adhisa, Muhammad Aucky (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Steak Pinggir Jalan”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Adhisa, Muhammad Aucky (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT CUCA RESTAURANT. Project Report. OTTIMMO INTERNATIONAL.

Adipranata, Darian Lukas (2021) LO MO KOPI? SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Adipranata, Darian Lukas (2020) Research and Development Final Project Chocobro Healthy Chocolate (Broccoli Chocolate). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Admodjo, Benedikta Erneza Trinanda (2020) Research Development Final project Sweet Potacake. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Admojo, Benedikta Erneza Trinanda (2022) INTERNSHIP REPORT LOMBOK PLAZA HOTEL MATARAM. Technical Report. OTTIMMO INTERNATIONAL.

Adriel, Jason Nick (2021) ‘BERPEDA!’ VEGAN MOZZARELLA (Vegan Mozzarella derived from Rice Milk & Tapioca Papeda). Diploma thesis, OTTIMMO INTERNATIONAL.

Adriel, Jason Nick (2022) INTERNSHIP FINAL REPORT "Cold, Pastry Kitchen & Hot Kitchen & Pizza Station in Ciccia Ristorante, Surabaya". Technical Report. OTTIMMO INTERNATIONAL.

Afila, Cornelius Yurian (2020) Research and Development Final Project Utilization of Molecular Gastronomy Technique for Making Pickles. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Agape, Nicholas (2022) INDUSTRIAL TRAINING REPORT D’GUNUNGAN PASURUAN. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Agape, Nicholas (2022) RESEARCH AND DEVELOPMENT JACK FRUIT SEEDS PIE. Diploma thesis, OTTIMMO INTERNATIONAL.

Agnes, Indira (2017) Internship Final Report "Cuca Tapas Dining and Dessert and The Vinnette House of Bovin and Lynnette". Project Report. OTTIMMO.

Aini, Nur Azizah Nurul (2020) INTERNSHIP FINAL REPORT BLANCO PAR MANDIF. Technical Report. OTTIMMO INTERNATIONAL.

Alamudi, Yusuf Fauzi (2022) INTERNSHIP FINAL REPORT "PASTRY&BAKERY KITCHEN INTERNSHIP AT SHERATON KUTA BALI RESORT". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Alamudi, Yusuf Fauzi (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT LOW CALORIE DESSERT (TEMPEH AND TOFU DESSERT IN JAR). Diploma thesis, OTTIMMO INTERNATIONAL.

Albert, Albert (2017) Internship Final Report "Shangri-La Hotel Surabaya". Project Report. OTTIMMO.

Alex, Stefanie INTERNSHIP FINAL REPORT HOT KITCHEN AT VASA HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL.

Alexander, Ivana Gabriele (2019) Internship Report at W BALI - SEMINYAK HOTELS AND RESORT BALI. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Alfred, Joenathan (2022) INTERNSHIP REPORT THE PIANOZA RESTAURANT SURABAYA. Technical Report. OTTIMMO INTERNATIONAL.

Alfred, Joenathan (2020) Research and Development Final Product Catfish Bones Stick (Healthy Snack High in Calcium and Protein Made with Catfish Bones). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Alharits, Hilmi Tiko (2023) INDUSTRIAL TRAINING REPORT : AT PAVILION RESTAURANT JW MARRIOTT HOTEL SURABAYA. Project Report. UNSPECIFIED.

Alharits, Hilmi Tiko (2023) Research and Development Final Project Banana Stem Otak-otak. Diploma thesis, OTTIMMO INTERNATIONAL.

Alianto, Elizabeth Tansy (2020) ENTREPRENEURSHIP FINAL PROJECT AYAM TAPOK. Technical Report. OTTIMMO.

Alverina, Jessica Virisya (2020) INTERNSHIP FINAL REPORT PASTRY PRODUCTION AT BEAU BY TALITA SETYADI JAKARTA. Technical Report. OTTIMMO.

Amanda, Maya (2017) Internship Final Report "JW Marriott Surabaya Hotel". Project Report. OTTIMMO.

Andhika, Ananta Bagus (2022) Industrial Training Report Hot Kitchen In Element Hotel By Westin Ubud And Pastry Kanvaz Patisserie By Vincent Nigita. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Andhika, Ananta Bagus (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT CHRYMUM JAM (CHRYSANTHEMUM BLOCK SPREAD). Diploma thesis, OTTIMMO INTERNATIONAL.

Andiani, Gwyneth (2022) INTERNSHIP REPORT AT CUCCA RESTAURANT. Technical Report. OTTIMMO INTERNATIONAL.

Andiani, Gwyneth (2020) Research and Development Final Project "JaMa". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Andri, Prelina (2020) INTERNSHIP FINAL REPORT MÉTIS RESTAURANT BALI. Technical Report. OTTIMMO.

Andrian, Farel Rabbani (2020) INTERNSHIP FINAL REPORT KITCHEN AT GRAND DAFAM SIGNATURE SURABAYA. Project Report. FAREL RABBANI ANDRIAN. (Submitted)

Andrian, Febri (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : MAKING OF NUGGET FROM DUCK MEAT WITH BETUTU SPICES. Diploma thesis, OTTIMMO INTERNATIONAL.

Andrian, Febri (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP AT BRAUD BALI. Project Report. OTTIMMO INTERNATIONAL.

Andriana, Jocelyn (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : Red Beans Porridge with Pine Nuts Milk Sauce. Diploma thesis, OTTIMMO INTERNATIONAL.

Andriana, Jocelyn (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT VASA HOTEL SURABAYA. Project Report. OTTIMMO INTERNATIONAL.

Ang, Ferdian Handoyo (2020) Research and Development Final Project Low Calories High Fiber Apple Sugar (Sugar Made from Apple Juice as a Healthier Substitute for Regular Sugar). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Angelica, Claudia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE UTILIZATION OF PUMPKIN SEEDS TO MAKE VEGAN PUMPKIN SEEDS SPREAD. Diploma thesis, OTTIMMO INTERNATIONAL.

Angelina, Kezia (2023) "INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT W BALI SEMINYAK". Project Report. UNSPECIFIED.

Angelina, Kezia (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Takoyaki Vegan". Diploma thesis, OTTIMMO INTERNATIONAL.

Angelinus, Robert Novanda (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT OBLU NATURE HELENGELI BY SENTIDO MALDIVES. Project Report. OTTIMMO INTERNATIONAL.

Anggono, Natasha Cecillia (2024) INDUSTRIAL TRAINING REPORT : AT VASA HOTEL SURABAYA. Project Report. OTTIMMO INTERNATIONAL.

Anggraini, Widya (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “HAENGBOG (행복)”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Anggraini, Widya (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF BREADFRUIT, SOYA PASTE, AND OYSTER MUSHROOM AS THE INGREDIENTS FOR ANALOGUE MEAT APPLICATION TO DENDENG BALADO. Diploma thesis, OTTIMMO INTERNATIONAL.

Anggraini, Widya (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT BRAUD GENERAL STORE. Project Report. OTTIMMO INTERNATIONAL.

Anggresta, Ferdian Handoyo (2021) INTERNSHIP FINAL REPORT HOT KITCHEN IN FOUR POINTS HOTEL BY SHERATON SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Ateeq, Nurul (2017) Internship Final Report "1914 Restaurant Surabaya". Technical Report. OTTIMMO.

Athasya, Varen (2022) INTERNSHIP REPORT AT BLANCO PAR MANDIF. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Athasya, Varen (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT BANANA PEELS BROWNIES PANCAKE. Diploma thesis, OTTIMMO INTERNATIONAL.

Audrey, Friana Elizabeth (2023) INDUSTRIAL TRAINING REPORT : JW Marriott Emerald Bay Phu Quoc, Vietnam. Project Report. UNSPECIFIED.

Audrey, Friana Elizabeth (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT Turmeric Leaves Tea Kombucha with Pear and Rosemary. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Audreyana, Madeline (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT E'SANO (Gluten-Free Bitter Bean Taco with Mushroom Nacho and Indonesian Style Chilli Sauce with Bitter Bean Peel). Diploma thesis, OTTIMMO INTERNATIONAL.

Audryana, Madeline (2022) INDUSTRIAL TRAINING REPORT COLD KITCHEN & HOT KITCHEN IN RAFFLES HOTEL JAKARTA BY ACCOR GROUP. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Augustine, Michella (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF BLACK RICE FLOUR AS A MAIN INGREDIENT FOR MAKING BLACK TTEOKBOKKI. Diploma thesis, OTTIMMO INTERNATIONAL.

Aurel, Natasya (2021) INTERNSHIP FINAL REPORT PASTRY KITCHEN IN JW MARRIOTT HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Aurelia, Violin Tanjung (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Red Bean Flour and Mung Bean Flour for Gluten Free Pie. Diploma thesis, OTTIMMO INTERNATIONAL.

Austin, Felice (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Purple Sweet Potato Cookie Topped With Roasted Almond Slice. Diploma thesis, OTTIMMO INTERNATIONAL.

Austin, Felice (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT CORICA PASTRIES. Project Report. OTTIMMO INTERNATIONAL.

Azalia, Elizabeth (2017) Laporan Praktik Magang "Shangri-La Hotel Surabaya". Project Report. OTTIMMO.

Azmie, Yafie (2020) Research and Development Final Project "LEMET SNACK" (Healthy Cassava Snack). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

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B, Josephine Edberta (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT COCONUT KEFIR (USING COCONUT MEAT WITH KEFIR STARTER). Diploma thesis, OTTIMMO INTERNATIONAL.

BASALIM, HARRY (2020) INTERNSHIP REPORT AT THE APURVA KEMPINSKI BALI. Technical Report. OTTIMMO.

BASALIM, HARRY (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT OLD MAN HARRY’S BARLEY TEMPEH. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

BASIL, RICHARD BENEDIC CLEMENS (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT AVOCADO SEED POWDER. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

BASUKI, FELIX ANTHOLYN (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT LUCKY NEKO. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

BEGDJOSAPUTRO, AGATHA NATALIA (2015) Laporan Kerja Praktek "JW MARRIOTT HOTEL, SURABAYA". Project Report. OTTIMMO.

BERYLIA SANTOSO, JESSICA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT THE GOLDEN SNAIL (High Protein Rice Field Snail “Kreco” in Oil). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

BRILLIANTINO, ROBBY (2019) RESEARCH AND DEVELOPMENT NEW PRODUCT FINAL REPORT UTILIZATION OF RED DRAGON FRUIT (HYLOCEREUS POLYRHIZUS) PEEL FLOUR AS COOKIES ( High in Dietary Fiber ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

BRILLIANTINO, ROBBY (2019) RESEARCH AND DEVELOPMENT NEW PRODUCT FINAL REPORT UTILIZATION OF RED DRAGON FRUIT (HYLOCEREUS POLYRHIZUS) PEEL FLOUR AS COOKIES ( High in Dietary Fiber ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

BUDIONO, HENDRI SULINTO (2020) INTERNSHIP FINAL REPORT COLD KITCHEN AT VASA HOTEL SURABAYA. Technical Report. OTTIMMO.

BUDIONO, STEPHEN (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “HI SUSHI”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

BUDIONO, STEPHEN (2024) INDUSTRIAL TRAINING INTERNSHIP REPORT AT BVLGARI RESORT BALI. Project Report. OTTIMMO INTERNATIONAL.

BUDIONO, TAN GRACIELLA (2017) ESSEN LA (Shitake-Mushroom Based Vegetarian Meat). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

BUDIYANTO, CINDY CENORA (2018) CORN SILK TEA (Health Corn Silk Tea to Help Cholesterol and Diabetes ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

BYANTARA, REYHAN DHIRA (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT BANANA SKIN SORBET. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Bahdar, Haidar Bisma Nor (2022) INDUSTRIAL TRAINING REPORT “PAVILLION RESTAURANT AT JW MARRIOTT HOTEL SURABAYA”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Basuki, Felix Antholyn (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of eggplant to make a vegetable sale. Diploma thesis, OTTIMMO INTERNATIONAL.

Basuki, Felix Antholyn (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT MÖVENPICK RESORT & SPA JIMBARAN BALI. Project Report. OTTIMMO INTERNATIONAL.

Benedict, Marcel (2020) INTERNSHIP REPORT Internship Report at Four Seasons Resort Jimbaran Bay in Pastry Section “Asian Modern Dessert”. Technical Report. OTTIMMO.

Bertha, Fidela Emily (2022) Industrial Training Report in the Pastry Kitchen Alila Hotel Solo. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Bertha, Fidela Emily (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT CUCUMA JELLY DRINK (Cucumber Jelly Drink with Jicama Pudding Yoghurt). Diploma thesis, OTTIMMO INTERNATIONAL.

Bertrandt, Valencio Matthew (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : BAKED HIGH PROTEIN SNAPPER FISH ROE CHIPS CURED WITH SOY SAUCE. Diploma thesis, OTTIMMO INTERNATIONAL.

Boedino, Lionel Aaron (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT LUMPIA CAKALANG ASAP KHAS SEMARANG (Lumpia with Smoked Skipjack). Diploma thesis, OTTIMMO INTERNATIONAL.

Boediono, Christian (2022) Research and Development Final Project "Healthy Vegetarian Snack (Nugget Ampas Tahu Vegetarian)". Diploma thesis, OTTIMMO INTERNATIONAL.

Boediono, Lionel Aaron (2022) INTERNSHIP REPORT FOOD AND BEVERAGE PRODUCT AT TENTREM HOTEL SEMARANG. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Brassalie, Nicky (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ALOE VERA IN READY TO DRINK JELLY WITH EXTRACT BETEL LEAF. Diploma thesis, OTTIMMO INTERNATIONAL.

Brilliantino, Robby (2020) INTERNSHIP FINAL REPORT MÉTIS RESTAURANT & GALLERY BALI. Technical Report. OTTIMMO.

Budilaksmono, Dylan (2022) INDUSTRIAL FINAL REPORT AT DE FOREST. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Budilaksmono, Dylan (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT SALLAKA (SNAKEFRUIT SEEDS FLOUR). Diploma thesis, OTTIMMO INTERNATIONAL.

Budiono, Stephen (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Use of Jackfruit as Fish Alternative in Sushi. Diploma thesis, OTTIMMO INTERNATIONAL.

Budiyani, Josephine Edberta (2022) Foodpreneurship Chloe Oven Patisserie. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Butar Butar, Marjorie Praqueita (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROSELLA AND ANDALIMAN AS THE MAKING FOR HERBAL JELLY CANDY. Diploma thesis, OTTIMMO INTERNATIONAL.

boediono, christian (2023) INDUSTRIAL TRAINING REPORT : HOT KITCHEN & COLD KITCHEN IN LACI RESTAURANT BALI. Project Report. UNSPECIFIED.

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Cuo, Vina Anastasia (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Japanese Yellow Pumpkin (Kabocha) as a Basic Material for Making Kabocha Crispy. Diploma thesis, OTTIMMO INTERNATIONAL.

CALLISTA WIBISONO, VANNIA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “NASTE The Ube Nastar” (Purple Sweet Potato Flour as The Main Ingredients for NASTE). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CANDRADITIA, RIDHO BAGUS (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT Lemon Skin Chips (High Vitamin C Chips Made From Lemon Skin). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CANDRADITIA, RIDHO BAGUS (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT Lemon Skin Chips (High Vitamin C Chips Made From Lemon Skin). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CAROLINA, ASTRID DIANDRA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT SANO ( Honey Tempeh Ice Cream ) Non-Dairy Healthy Ice Cream with High Protein Content. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CELINE, LAURENCE (2019) ENTREPRENERUSHIP "POPPO PATISSERIE". Project Report. OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.. (Unpublished)

CHANDRA, DENY (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT PAPRIKA CURD (High Mineral Product for Developing Bones & Connective Tissues). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CHANDRA, FALENSIA BUSINESS PLAN CULINARY ARTS FINAL PROJECT “CHEVERIE”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

CHANDRA, STEFANUS (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “CRUFF The Carrot Creamy Puff” (Carrot as The Main Ingredients for Cruff - Carrot Creamy Puff). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CHANDRA, VINCENTIUS JONATHAN (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT THE HEALTHY SUPER POWDER (AVOCADO SEED). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CHENDRA, NATASSIA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “ANGKAK FLOUR” (Angkak Flour as The Main Ingredients for N’Crepes). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CHOVIFAH RAMADHANA, EMILIA (2019) RESEARCH AND DEVEELOPMENT FINAL PROJECT “ VEGETABLE SAUSAGE FROM TURI FLOWER AND WATER SPINACH FOR EYES HEALTH ”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CHRISTA MULIAWAN, BERNADETH (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “CSYMBIOTIC” (Healthy Rich Nutrients Green Grass Jelly Involving Syimbiotic). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CLARESTA, VANIA (2018) RESEARCH AND NEW DEVELOPMENT PROJECT COCO LOCO (CONDENSED MILK MADE FROM COCONUT MILK) Dairy-free, lactose-free, vegan, naturally sweetened. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CLEMENT LIM, MIKHAEL (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “SALMON BACON” (The Healthier Alternative to Bacon). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

COKROJOYO, NIXON (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “PUMPKIN JAM” (Jam with High Potassium Content and Vitamin A from Pumpkin – Improving Eye Health and Lowering the risk of cancer). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

CUACA, VERINA WYNNE (2020) INTERNSHIP FINAL REPORT PASTRY KITCHEN IN SHERATON HOTEL AND TOWERS SURABAYA. Technical Report. OTTIMMO.

CYNTHIA, VIVIANA (2020) INTERNSHIP FINAL REPORT BAKING AND PASTRY PRODUCTION AT BEAU BAKERY CIKAJANG. Technical Report. OTTIMMO.

CYNTHIA, VIVIANA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “BONEBON” (High Calcium Flavor Enhancer from Tuna Fish Bones). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Cahyani, Winna Tri (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : HIGH FIBER VEGAN JERKY MADE FROM TEMPEH AND PURPLE EGGPLANT. Project Report. OTTIMMO INTERNATIONAL.

Cahyono, Jennifer Aurellia (2022) INDUSTRIAL TRAINING REPORT PASTRY KITCHEN INTERNSHIP AT VASA HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Cahyono, Jennifer Aurellia (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT LOW SUGAR STRAWBERRY COOKIES BATH (LOW SUGAR COOKIES WITH LOW SUGAR STRAWBERRY COULIS). Diploma thesis, OTTIMMO INTERNATIONAL.

Cakra, Vanessa (2022) INTERNSHIP REPORT LOMBOK PLAZA HOTEL MATARAM. Technical Report. OTTIMMO INTERNATIONAL.

Cakra, Vanessa (2020) Research and Development Final Project "Red Rice Sponge Bread". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Callista, Vannia (2020) ENTREPRENEURSHIP FINAL PROJECT THIRSTEA INDONESIA. Technical Report. OTTIMMO.

Can, Fellicia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF FERMENTED BREADFRUIT FLOUR AS AN ALTERNATIVE FOR FLOUR-BASED TORTILLA. Diploma thesis, OTTIMMO INTERNATIONAL.

Carolina, Priska (2023) INDUSTRIAL TRAINING REPORT : Internship Report at BLANCO Par Mandif. Project Report. UNSPECIFIED.

Carolina, Priska (2022) RESEARCH AND DEVELOPMENT Multigrain Cereal with Edamame Milk. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Chandra, Malvin Matthew (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF CHICKEN BREAST FOR MAKING HIGH PROTEIN CHIPS. Diploma thesis, OTTIMMO INTERNATIONAL.

Chenarchgo, Clark Kent (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “JAPANESE RESTAURANT”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Chenarchgo, Clark Kent (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of soybean as cupcakes topped with keto whipped cream. Diploma thesis, OTTIMMO INTERNATIONAL.

Chenarchgo, Clark Kent (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT THE APURVA KEMPINSKI BALI. Project Report. OTTIMMO INTERNATIONAL.

Chendra, Natassia (2020) ENTREPRENERUSHIP FINAL PROJECT AYAM GORENG NA SULAWESI. Manual. OTTIMMO.

Chiarouven, Viella (2021) INDUSTRIAL TRAINING REPORT PASTRY, COLD KITCHEN & HOT KITCHEN IN CICCIA RESROTANRE SURABAYA BY CICCIO GROUP. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Chiarouven, Viella (2020) Research and Development Final Project "TAJO" (Mung Beans Tapai). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Christian, Brynsen Setiawan (2020) Research and Development Final Project "Catharsis" Shrimp Aioli (Aioli Made of Shrimp Infused Oil). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Christie, Giovana (2017) Laporan Hasil Magang "Mediterraneo Surabaya". Project Report. OTTIMMO.

Christin, Evania (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT Baked Carp Scales Crisps (Kremesan Oven Sisik Ikan Gurami). Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Christin, Evania (2023) INDUSTRIAL TRAINING REPORT : Hot Kitchen In The Westin Surabaya. Project Report. UNSPECIFIED.

Christina, Theresia (2017) Laporan Akhir Magang "Sheraton Senggigi Beach and Resort". Technical Report. OTTIMMO.

Christoper Steven, Synarso (2020) INTERNSHIP FINAL REPORT JAPANESE FINE DINING KITCHEN DEPARTMENT AT HOTEL INDONESIA KEMPINSKI JAKARTA. Technical Report. OTTIMMO.

Cindy, Felicia (2021) INTERNSHIP FINAL REPORT PASTRY KITCHEN INTERNSHIP AT VASA HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Cindy, Felicia (2020) Research and Development Final Project "CHEN's" (Peach Gum Osmanthus Jelly). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Cultures, for Health Cheesemaking a Where Healthy Food Starts Guide. Cultures for health.

Cuo, Vina Anastasia (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT KANVAZ PATISSERIE BY VINCENT NIGITA. Project Report. OTTIMMO INTERNATIONAL.

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Dewi, Rossa Permata (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF KELUWIH FRUIT FOR CHICKEN NOODLES USING THE DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

DACHI, ANDREAS ADITAMA (2017) RESEARCH AND DEVELOPMENT REPORT "INFUSED COFFEE WITH BARLEY TO REDUCE CHOLESTEROL LEVEL". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

DEWI, ROSITA RATNASARI (2019) INTERNSHIP FINAL REPORT PASTRY & BANQUET KITCHEN IN SHERATON HOTEL AND TOWERS SURABAYA. Project Report. OTTIMMO. (Submitted)

DEWI, ROSITA RATNASARI (2018) RESEARCH AND DEVELOPMENT "SAUSAGE FROM DURIAN SEEDS" (DUSSE FROM DURIAN SEEDS SAUSAGE) DUSSE AS A HEALTHY FOOD WITH HIGH FIBER. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

DEWI, ROSITA RATNASARI (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT SAUSAGE FROM DURIAN SEEDS (DUSSE FROM DURIAN SEED SAUSAGE). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

DEWI SEKARWANGI, SRI (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT SOYA SKIN CRISPY. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

DJOJOSEPUTRA, ELVIA CHRISTINA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT THE USE OF BANANA BLOSSOM AS THE MAIN INGREDIENTI N THE MAKING OF COOKING WINE RICH IN ANTIOXIDANT. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

DUDIONO, DIANA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT NUTRITIOUS DENDENG WORTEL ( Dendeng with Fiber Content and Vitamin A from Wortel – Improve digestion system & Lowering the risk of diabestes and cancer). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

DWIPUTRA, LOUIS ANTONIUS (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT PEPINO HEALTHY INSTANT DRINKS “LARICA”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Daenglompo, Justin Jeremy (2022) INDUSTRIAL TRAINING REPORT KITCHEN TRAINEE AT KONG RESTAURANT BALI. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Daenglompo, Justin Jeremy (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT VEGETARIAN SORFHUM FETTUCCINE BOLOGNESE. Diploma thesis, OTTIMMO INTERNATIONAL.

Dania, Khatrine Tripena Etmon (2021) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT SEAWEED MEATBALL (Fish Meatball combine with Bulung Boni from Bali). Diploma thesis, OTTIMMO INTERNATIONAL.

Dania, Khatrine Tripena Etmon (2022) INDUSTRIAL TRAINING REPORT BAKERY & PASTRY PRODUCTION AT LIVINGSTONE CAFÉ AND BAKERY BALI. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Dapu, Kimi Michael Adolf (2022) Reaserch and Development Final Project "Dendeng Cakalang". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

De Jong,, Hielke and Sieczka, Joseph B. and Jong, Walter De (2011) The Complete Book of Potatoes What Every Grower and Gardener Needs to Know. TIMBER PRESS, LONDON. ISBN 978-0-88192-999-7 (Unpublished)

Defeza, Muhammad Jan (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF FOOD WASTE FROM DRAGON FRUIT SKIN AND WATERMELON SKIN AS THE BASE FOR FRUIT LEATHER. Diploma thesis, OTTIMMO INTERNATIONAL.

Dennis, Dennis (2020) Research and Development Final Projecr Arak Belimbing (Arak with High Content vit-C and Flavoured Star Fruit). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Derry, Marcelinus (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “PLANTIFUL”. Project Report. OTTIMMO INTERNATIONAL.

Destrianawati, Ivon (2021) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT FINAL PROJECT VEGETARIAN BREADFRUIT BATAGOR. Diploma thesis, OTTIMMO INTERNATIONAL.

Destrianawati, Ivon (2022) INTERNSHIP REPORT AT THE GAIA HOTEL BANDUNG. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Dewi, Rossa Permata (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT MIL’S KITCHEN BALI. Project Report. OTTIMMO INTERNATIONAL.

Diansari, Alyssa (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE UTILISATION OF RICE MILK AS THE MAIN INGREDIENT OF NUT-FREE VEGAN CHEESE. Diploma thesis, OTTIMMO INTERNATIONAL.

Diotri, Kartika Ega (2022) LAFAYETTE BOUTIQUE HOTEL YOGYAKARTA INTERNSHIP REPORT. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Diotri, Kartika Ega (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT GOGUMA MOONCAKE (SNOWSKIN MOONCAKE WITH SWEET POTATO FILLING). Diploma thesis, OTTIMMO INTERNATIONAL.

Djuhadi, Valentina Christabel (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE USE OF CHICKENS BONES FOR HIGH MINERAL CRACKERS. Diploma thesis, OTTIMMO INTERNATIONAL.

Dwidharma, Girastho (2020) Research and Development Final Project "Colla-Gone". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

dapu, Kimi michael adolf (2023) INDUSTRIAL TRAINING REPORT : Industrial training report at Tao Yuan by fourpoints Manado. Project Report. UNSPECIFIED.

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EDWARD LIONO, ESTEVAN (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT 2019 "GEDI POWDER". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

EFFENDI, KELVIN (2020) INTERNSHIP REPORT JW MARRIOTT HOTEL SURABAYA. Technical Report. OTTIMMO.

EFFENDI, KELVIN (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “URBAN VEGAN TASTE” (The Gluten Free Cookies of the Vegan World with Exotic Taste). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ELAINE NATHANIA, CATHERINE (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “BOBBLE” (Healthy Bubble Pearl Made From Homade Purple Sweet Potato Flour with Natural Ingredients). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ELBERT, SEAN (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT CANGJO MUNG BEAN JERKY. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ELIMTALI, CELINE (2020) INTERNSHIP PROJECT INTERNSHIP AT THE APURVA KEMPINSKI BALI IN CULINARY SECTION. Technical Report. OTTIMMO.

ELIMTALI, CELINE (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “VELVET PATTY” (High Protein Vegan Patty Made of Velvet Beans). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

EVAN, EVAN (2020) INTERNSHIP FINAL REPORT KITCHENS SERVICE AT HOLIDAY IN KANDOOMA. Technical Report. OTTIMMO.

EVAN, EVAN (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “VINRANGE” AROMATIC ORGANIC ORANGE ZEST VINEGAR WITH DOUBLE STEPS FERMENTATION. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

EVAN, EVAN (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “VINRANGE” AROMATIC ORGANIC ORANGE ZEST VINEGAR WITH DOUBLE STEPS FERMENTATION. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

EVANJELISTA RAMBA, LEONY (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT BATATO (Utilization of Indonesia Local Ube Ipomoea Batatas ‘cilembu’ high in Bata Carotene as Tortilla). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Eksan, Brandon Lovita (2022) Industrial Training Report Pastry in Element By Westin Ubud and Kanvaz patisserie by Vincent Nigita. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Eksan, Brandon Lovita (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "SUNNY DOUGH" (Gluten Free Donuts with Sunkist Rind Flour). Diploma thesis, OTTIMMO INTERNATIONAL.

Elissa, Elissa (2023) Industrial Training Report at KONG Restaurant Bali. Project Report. UNSPECIFIED.

Elissa, Elissa (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Kecombrang Crackers". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Elizabeth, Vanesha Maria (2020) INTERNSHIP FINAL REPORT JW MARRIOTT HOTEL SURABAYA. Technical Report. OTTIMMO.

Elvia, Pricilla (2017) Laporan Hasil Training "Discovery Kartika Plaza Hotel, Bali". Technical Report. OTTIMMO.

Evelyn, Valencia (2023) INDUSTRIAL TRAINING REPORT : Pastry Kayumanis Kitchen In Hotel Tentrem Semarang. Project Report. UNSPECIFIED.

Evelyn, Valencia (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT TINY BITES (Banana Peel Cookies). Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

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FANIA, FANIA (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT KIM BA-SOM (BANANA BLOSSOM KIMCHI). Diploma thesis, OTTIMMO INTERNATIONAL.

FARANT, LIVIA NATHANIA (2018) HEALTHY TOFU (Tofu Made From Almonds and Sunflower Seeds). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

FARANT, LIVIA NATHANIA (2019) INTERNSHIP FINAL REPORT BANQUET KITCHEN AT SHERATON HOTEL AND TOWERS SURABAYA. Project Report. OTTIMMO. (Submitted)

FELLYCIA, CHRISTASHA (2020) INTERSHIP FINAL REPORT ALTORO SPANISH GASTROBAR RESTAURANT. Technical Report. OTTIMMO.

FELLYCIA, CHRISTASHA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “Nutritious Orange Cassava Crepes Filled with Pumpkin Filling”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

FRANSISKA, EKLESIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “ o’Healthy Sausage!”(Developing Vegetable into High Fiber Sausage Product). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

FRECILIA, FRECILIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “ Crackers Cucumber Skin” (Non MSG crackers made from cucumber skin high of vitamin K). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

FREDERIKA, EUDIA (2023) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT HYATT REGENCY YOGYAKARTA. Project Report. UNSPECIFIED.

FREDERIKA, EUDIA (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "PANGI FRUIT ABON". Diploma thesis, OTTIMMO INTERNATIONAL.

FREDRICK, STELLA ARDELIA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “PAQUENA TACO”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

FRENTY, FRENTY (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “ HEALTY TEA FROM MORINGA AND SOUTH AFRICAN LEAVES”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Fadya, Adinda Nayyara Putri (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : PUDDING LACTOSA FREE FROM PINE NUT MILK WITH MASHED BANANA. Diploma thesis, OTTIMMO INTERNATIONAL.

Fania, Fania (2022) INTERNSHIP FINAL REPORT FOOD AND BEVERAGE PRODUCTION PARK HYATT ABU DHABI HOTEL AND VILLAS, UNITED ARAB EMIRATES. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Fania, Fania (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT KIM BA-SOM (BANANA BLOSSOM KIMCHI). Diploma thesis, OTTIMMO INTERNATIONAL.

Felicia, Gabriela (2022) Industrial Training Report Cold Kitchen and Pastry in Mano Beach House & Kanvaz Patisserie By Vincent Nigita Bali. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Felix, Victor (2022) INDUSTRIAL TRAINING REPORT INTERNSHIP AT JAVA PARAGON. Technical Report. OTTIMMO INTERNATIONAL.

Felix, Victor (2020) Research and Development Final Project "High Fiber Spicy Kiwi Barbeque Sauce" (Barbeque Sauce Using a Whole Kiwi Which is Contain High Fiber from it's Skin). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Fernando, Marvin (2021) INDUSTRIAL TRAINING REPORT HOT KITCHEN IN FOUR POINTS HOTEL BY SHERATON PAKUWON INDAH SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Fernando, Marvin (2020) Research and Development Final Project "MF DENDENG CEMPEDAK" (Vegetarian Dendeng). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Fitriana Teja, Ivana (2023) Industrial Training Report "Cold Kitchen and Pastry at Folie Restaurant Bali". Project Report. UNSPECIFIED.

Florensia, Michelle (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE UTILIZING OF LACTOFERMENTED PROCESS IN THE MAKING OF VEGETABLE KETCHUP FOR HEALTHIERCOIS. Diploma thesis, OTTIMMO INTERNATIONAL.

Fourteeningtyas, Qonita Aprillia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE BENEFITS OF ADDING FISH BONE AND FISH HEAD POWDER TO SHUMAI SKIN. Diploma thesis, OTTIMMO INTERNATIONAL.

Fredrick, Stella Ardelia (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Sugar Free Sweet Potato (Ipomea Batatas (L.) Lam ) And Peanut (Arachis Hypogaea ) Flakes Using Baked Method. Diploma thesis, OTTIMMO INTERNATIONAL.

Fredrick, Stella Ardelia (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP AT PARESA RESORT PHUKET. Project Report. OTTIMMO INTERNATIONAL.

Fresyrica, Cindy (2022) INTERNSHIP FINAL REPORT AT FOUR POINTS BY SHERATON SURABAYA. Technical Report. OTTIMMO INTERNATIONAL.

Fresyrica, Cindy (2020) Research and Development Final Project "SAMBAL MBOK YU" (Sambal with Salai Lais Fish from Kalimantan). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Fulbertus, Fransiska Regis Fenesia (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT ”Fenesiano Restaurant Italiano”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Fulbertus, Fransiska Regis Fenesia (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : SUGAR FREE VEGETABLES CANDY USING MUSTARD GREENS AND CARROTS FOR INCREASING VEGETABLE CONSUMPTION FOR CHILDREN USING DRYING METHOD. [UNSPECIFIED]

Fulbertus, Fransiska Regis Fenesia (2024) INDUSTRIAL TRAINING REPORT : TRAINING REPORT AT AROUNA CAFE, BAKERY & PASTRY BALI. Project Report. OTTIMMO INTERNATIONAL.

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GOEY, JONATHAN RIO (2023) INDUSTRIAL TRAINING REPORT : HOT AND COLD KITCHEN IN ANANTARA THE PALM HOTEL AND RESORT DUBAI, UAE. Project Report. UNSPECIFIED.

Goto, Clarissa Anabel (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : High Antioxidant Cereal made from Purple Sweet Potato and Miana Leaves with Sand Frying Method. Diploma thesis, OTTIMMO INTERNATIONAL.

Gunadi, Nathanael Steven Nico (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Nutritional Sport Food. Diploma thesis, OTTIMMO INTERNATIONAL.

Gunawan, Adrian Agus (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF APPLE SKIN AND BANANA SKIN AS NUTRITIONAL JAM. Diploma thesis, OTTIMMO INTERNATIONAL.

GABRIELA, ELSA (2020) BEAN-YO ( Vegan Mung Bean Yogurt). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GABRIELA, ELSA (2021) INDUSTRIAL TRAINING REPORT “TAKING PART IN COLD KITCHEN AT THE WESTIN JAKARTA”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

GABRIELE, IVANA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT DU DRAGON (Healthy substitute for meat Floss made from dragon fruits skin with many Healthy Benefits). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GABRIELLA, CELLYNE (2017) RESEARCH AND NEW DEVELOPMENT FINAL PROJECT NATA DE COGON GRASS (NATA from Alang-Alang/ Imperata cylindrica) Nata de Cogon Grass as a Healthy Snack with High Fiber and Vitamins. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GINADEVI, ADRILIA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT 2019 HORSERADISH & TRIO SEEDS CRACKERS. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GIOVANNI, ALICIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT Casa Paya (High Fiber Jam from Carica papaya). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GOTO, CLARISSA ANABEL (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “TACOTA”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

GOZARIO, GO, DEVINA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT "COCO" UTILIZATION OF COCONUT AS AN INTOLERANT FRIENDLY HIGH PROTEIN JAM. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GRACELYNN, VALENCIA AVERIL (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “KYŪKA JAPANESE RESTAURANT”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

GUNAWAN, ADRIAN AGUS (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “INDONESIA CHICKEN RICE ”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

GUNAWAN, BETARI APRILIA (2017) RESEARCH AND DEVELOPMENT PROJECT MANDAI CHIPS (HIGH POTASSIUM CEMPEDAK'S SKIN CHIPS). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GUNAWAN, DIGNA THEA DAMARA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “ THE VEGETARIAN “ (Vegetarian Mango Tofu Cheese Cake) Mango and Tofu as Main Source of Dietary Fiber, Vitamins and Minerals. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GUNAWAN, JONATHAN (2020) INTERNSHIP FINAL REPORT HOTEL CIPUTRA WORLD. Technical Report. OTTIMMO.

GUNAWAN, JONATHAN (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT Mochi Broccoli with Choco Chips. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GUNAWAN, NASYA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “CEBOLLA” PROCESSING ONION INTO JAM THAT IS LOW FAT AND CHOLESTEROL. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GUNAWAN, RIO (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT PIMILADA BELL PEPPER JAM PROCESSED BELL PEPPER INTO A RICH VITAMIN C JAM. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GUNAWAN, STEVEN (2020) INTERNSHIP REPORT CHINESE KITCHEN IN JW MARRIOTT HOTEL SURABAYA. Technical Report. OTTIMMO.

GUNAWAN, STEVEN (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “NORC CORN” WINE. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

GUSTIAWAN, APRILIA (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT MATOA LEAF TEA. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Gabriela, Elsa (2020) Research and Development Final Report Bean-Yo (Vegan Mung Bean Yogurt). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Garendi, Meiliani Amaya (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF KING OYSTER MUSHROOM, FISH BONES, AND FINS AS MEAT REPLACEMENT IN MEAT FLOSS. Diploma thesis, OTTIMMO INTERNATIONAL.

Geraldine, Gabriella (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZING MUNG BEANS AS A SUBSTITUTE OF SOY IN THE MAKING OF SOY SAUCE. Diploma thesis, OTTIMMO INTERNATIONAL.

Gilda, Jessica (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF TARO STEM AS THE MAIN INGREDIENT FOR MAKING BASRENG. Diploma thesis, OTTIMMO INTERNATIONAL.

Go, Nadya Divia (2022) INDUSTRIAL TRAINING REPORT PATIO BY PLATARAN BOROBUDUR. Technical Report. OTTIMMO INTERNATIONAL.

Go, Nadya Divia (2020) Research and Development Final Project Multigrain Makgeolli. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Goey, Jonathan Rio (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Sambal Pumpkin Fermented". Diploma thesis, OTTIMMO INTERNATIONAL.

Goeyana, Celine (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : High Fiber Cilembu Sweet Potato and Rice Bran Flour Chips Coated in Roasted Corn Seasoning. Diploma thesis, OTTIMMO INTERNATIONAL.

Goldeb, Audrey Arthania (2020) Research and Development Final Project BreadFruit Curry. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Golden, Audrey Arthania (2021) INTERNSHIP REPORT AT VASA HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Gosal, Joshua Tatuil (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT MUSHBEAN (Vegetarian Mushroom Soybean Burger Patty). Diploma thesis, OTTIMMO INTERNATIONAL.

Gotama, Juan Rafael (2023) INDUSTRIAL TRAINING REPORT : Hot kitchen at Mercure Samarinda. Project Report. UNSPECIFIED.

Gotama, Juan Rafael (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Pangsit Kimchi". Diploma thesis, OTTIMMO INTERNATIONAL.

Gotama, Novita Wijaya (2022) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT NUGGET MUSHROOM FRITATA WITH TALIWANG FLAVOUR. Diploma thesis, OTTIMMO INTERNATIONAL.

Gotama, Novita Wijaya (2022) Internship Report at The Westin Hotel in Pastry and Bakery. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Goto, Clarissa Anabel (2024) INDUSTRIAL TRAINING REPORT : INDUSTRIAL TRAINING REPORT AT W BALI – SEMINYAK. Project Report. OTTIMMO INTERNATIONAL.

Goustaft, Verdiana Vashti (2021) INDUSTRIAL TRAINING REPORT INDUSTRIAL TRAINING at SHERATON SURABAYA HOTEL & TOWERS. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Goustaft, Verdiana Vashti (2020) Research and Development Final Project "RIND JAM" (Watermelon Rind Waste as Filler in Jam Making). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Gracella, Marianne (2020) Research and Development Final Report "Chciken, Shrimp, Dragon Fruit Skin Bakwan" (Nutritious Bakwan to Help Maintain healthy Body). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Gracelynn, Valencia Averil (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Fruit and Vegetable Cereal from Strawberry and Red Spinach using Baking Method. Diploma thesis, OTTIMMO INTERNATIONAL.

Gracelynn, Valencia Averil (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORTAT NAMAAZ DINING. Project Report. OTTIMMO INTERNATIONAL.

Gumono, Carlisshia Livia (2021) INTERNSHIP FINAL REPORT DESSERT AND PATISSERIE AT MIER DESSERT AND PATISSERIE MALANG. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Gumono, Carlisshia Livia (2020) Research and Development Final Project "BURED WRAP" (Burrito Edamame Wrap). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Gunadi, Nathanael Steven Nico (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT CONSTANCE MOOFUSHI MALDIVES. Project Report. OTTIMMO INTERNATIONAL.

Gunawan, Adrian Agus (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT SHERATON SURABAYA HOTEL & TOWERS. Project Report. OTTIMMO INTERNATIONAL.

Gunawan, Devina Ira (2023) INDUSTRIAL TRAINING REPORT : Pastry Kitchen in JW MARRIOTT Surabaya. Project Report. UNSPECIFIED.

Gunawan, Devina Ira (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Red Velvet Vegan Cake (Oil Based Natural Food Coloring)". Diploma thesis, OTTIMMO INTERNATIONAL.

Gunawan, Janice Aprilia (2022) INDUSTRIAL TRAINING REPORT "BLANCO PAR MANDIF". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Gunawan, Janice Aprilia (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "HEKIES" (Pumkin Seed Snowball Gluten-Free Cookies). Diploma thesis, OTTIMMO INTERNATIONAL.

Gunawan, Victoria Ivanka (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : GLUTEN FREE PUTRI SALJU COOKIES FROM EDAMAME FLOUR AS SOURCE OF PLANT BASED PROTEIN. Diploma thesis, OTTIMMO INTERNATIONAL.

H

Hermawan, Natalia Evelyn (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF NUGGET FROM CANNELINI BEANS, CARROTS AND CAULIFLOWER. Diploma thesis, OTTIMMO INTERNATIONAL.

HAMIDY, ELLEN APRILLIZ (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT OKRA SYRUP (Utilization of Okra as a Healthy Beverage ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

HAMZAH, TIMOTIUS BUDI (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT Instant Juice Pinapple and Cucumber (High Vitamin Juice from Pinapple And Cucumber). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

HANDAYANI, VERA (2018) "PURPLE SWEET POTATO TORTILLA” (High Potassium, B6, Vitamin C, Fiber, and Antioxidants for Powerful Cancer Prevention and Dietary Program). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

HANDOYO, HENDY (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT SOYBEAN MOZARELLA, HIGH PROTEIN AND VEGETARIAN CHEESE. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

HERLAMBANG, NAZARENO (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT (Healthy Nugget made from Jackfruit Seeds). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

HERMAN, JACKY HARTANTO (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT Jack’s Jerky ( Utilization of Cassava leaves as Jerky that is good for diet ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

HERMAWAN, HANY NAZIIHA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “VILLAGIO”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

HERMAWAN, NATALIA EVELYN (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “ SHIOK EATERY ”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

HIDAYATI NUR RIZKY, SUFI (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “COWPEA & BEETS WAJIK” (Healthy Wajik High Antioxidant & Sources of Soluble Fiber). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

HOOGIE, KEVIN (2020) ENTREPRENEURSHIP FINAL PROJECT KEDAI PAK GUN. Technical Report. OTTIMMO.

HOOGIE, KEVIN (2019) RESEARCH AND DEVELOPMENT 2019 POPEE " POTATO PEEL FILLED SAUSAGE". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Hakim, Khezia Nurizti (2017) Internship Final Project "Sheraton Grand Jakarta". Project Report. OTTIMMO.

Halim, Belinda (2022) Internship Report at 07am Baker’s Club. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Halim, Belinda (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT NASTAR WITH BEETROOT FLOUR. Diploma thesis, OTTIMMO INTERNATIONAL.

Halim, Ricardo (2022) JW MARIOTT LUXURY HOTEL SURABAYA INTERNSHIP REPORT. Technical Report. OTTIMMO INTERNATIONAL.

Halim, Ricardo (2020) Research and Development Final Project "POMELO BBQ". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Halimah, Sitti (2024) CULINARY INOVATION AND NEW PRODUCT DEVELOPMENT REPORT : USE OF CARROTS AS THE MAIN INGREDIENTS FOR CRUNCHY SNACK. Diploma thesis, OTTIMMO INTERNATIONAL.

Hanakin, Eduardus Steven (2022) INDUSTRIAL TRAINING REPORT "209 DINING AT VASA HOTEL SURABAYA". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Hanakin, Eduardus Steven (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT CASSAVA LEAVES AND COCONUT EGG ONIGIRI. Diploma thesis, OTTIMMO INTERNATIONAL.

Harianto, Kimberley Agatha (2022) INDUSTRIAL TRAINING REPORT HOT KITCHEN IN BALI MANDIRA BEACH RESORT & SPA, KANVAZ PATISSERIE BY VINCENT NIGITA IN BALI. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Harianto, Kimberley Agatha (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT WOCHI (MOCHI WITH WATERMELONRINDS JAM). Diploma thesis, OTTIMMO INTERNATIONAL.

Hariono, Nicole Alicia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROSELLA AND ALOE VERA TO MAKE HIGH ANTIOXIDAN AND FIBER JAM. Diploma thesis, OTTIMMO INTERNATIONAL.

Harsono, Kimiko Paxia (2017) Internship Final Report "The Ritz-Carlton Bali". Project Report. OTTIMMO.

Hartan, Jessica (2017) Internship Final Report "The St. Regis Bali Resort". Project Report. OTTIMMO.

Hartantio, Veronica Tugas Akhir Magang "The St. Regis Bali Resort". Technical Report. OTTIMMO.

Hartanto, Alvin Otniel (2020) RESEAR¬CH AND DEVELOPMENT FINAL PROJECT Vins Seaweed Tortilla Wrap (Seaweed Tortilla Wrap). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Hartanto, Kathleen Virgillia (2017) Internship Report "Moi Village Hakka Chinese Restaurant Surabaya". Project Report. OTTIMMO.

Hartanto, Ken (2023) INDUSTRIAL TRAINING REPORT : COLD KITCHEN IN PULLMAN DOHA WEST BAY. Project Report. UNSPECIFIED.

Hartanto, Ken (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "DRAITKIN PATTY". Diploma thesis, OTTIMMO INTERNATIONAL.

Hartanto, Michael (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “ PETROEK Indonesian Klanceng Honey and Lemon Liqueurs " ( Liqueurs product which are rich in vitamins based on honey and lemon ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Hartanto, Willcent Twinatmaja (2024) CULINARY INNOVATION AND NEW PRODUCT : UTILIZATION OF BANANA STEMS (GEDEBOG BANANA) AS A SUBSTITUTE FOR FISH IN ODENG. Diploma thesis, OTTIMMO INTERNATIONAL.

Hartanto, William Twinartha (2024) CULINARY INNOVATION AND NEW PRODUCT : UTILIZATION OF KEPOK BANANA FLOUR AS A SUBSTITUTE FOR ALL PURPOSE FLOUR IN SNOW WHITE COOKIES. Diploma thesis, OTTIMMO INTERNATIONAL.

Hartono, Celine Cenora (2021) ENTREPRENEURSHIP FINAL PROJECT Kuenecece. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Hartono, Celine Cenora (2020) Research and Development Final Project AVOMIE (Healthy Noodle Prevent Cancer Made from Avocado with Many healthy Benefits). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Hartono, Michael Andrian (2022) Research and Development Final Project "Kimchi Melon Skin". Diploma thesis, OTTIMMO INTERNATIONAL.

Hartono, Wincent Felix (2023) RESEARCH AND DEVELOPMENT "Coffee Cake with Avocado Seeds Powder". Diploma thesis, OTTIMMO INTERNATIONAL.

Haryanto, Felix Tirta (2022) Internship Report JW MARRIOTT Hotel Surabaya. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Haryanto, Felix Tirta (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT FRUIT BLAST 2020 (MANGOSTEEN WITH PEELS). Diploma thesis, OTTIMMO INTERNATIONAL.

Haryanto, Silviana Meilanny (2021) INTERNSHIP FINAL REPORT PASTRY KITCHEN JW MARRIOTT SURABAYA. Other. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Haryanto, Silviana Meilanny (2020) Research and Development Final projecr "PAO-PEE" (Sago Roll Meat). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Hepinesta, Debina Diva (2017) Laporan Praktik Magang "Shangri-La Hotel Surabaya". Project Report. OTTIMMO.

Hermawan, Hany Naziiha (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : BOILING GROUND DUCK MEAT AS THE MAIN INGREDIENT FOR MAKING MEATBALLS. Diploma thesis, OTTIMMO INTERNATIONAL.

Hermawan, Natalia Evelyn (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT CORICA PASTRIES. Project Report. OTTIMMO INTERNATIONAL.

Hidayat, Eurico Jovi (2021) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT IN THE PASTRY KITCHEN AT SINTESA PENINSULA MANADO HOTEL. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Hidayat, Eurico Jovi (2020) Research and Development Final Project "OATINU" (Oat Tinutuan Flavor). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Ho, Ivon Wahyudi (2017) Laporan Akhir Magang "W Bali Seminyak". Project Report. OTTIMMO.

Honoris, Tjioe Felicia (2021) INDUSTRIAL TRAINING REPORT “ GARDE MANGER AT THE WESTIN SURABAYA “. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Honoris, Tjioe Felicia (2020) Research and Development Final Project "SAMBAL DOKE" (Tasty and Spicy Banana Blossom Chili Sauce with Lots of Benefit). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Honosutomo, Dave Miroslav (2023) INDUSTRIAL TRAINING REPORT : KITCHEN IN W BALI SEMINYAK HOTEL. Project Report. UNSPECIFIED.

Honosutomo, Dave Miroslav (2022) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT “SAMBAL NANGKA” (Sambal Combined with Fermented Jackfruit & Jackfruit Seeds). Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

I

Immagodei, Ruth Selasih (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Product Development of Carica Fruit As A Flavour and Topping For Yogurt Using The Fermentation Method. Diploma thesis, OTTIMMO INTERNATIONAL.

Irawan, Jovita Tania (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : utilization of enoki mushroom and shirataki ric for nutritonous vegan lemper. Diploma thesis, OTTIMMO INTERNATIONAL.

Iskandar, Neishia Evangeline (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF BETON FOR ANTIOXIDANT HERBAL DRINK USING DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

IMMAGODEI, RUTH SELASIH (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “KALI STONE”. Project Report. OTTIMMO INTERNATIONAL.

IRAWAN, JOVITA TANIA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “WAREG RICEBOWL”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Ika, Ervina Reza Aji (2023) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT MIL’S KITCHEN YOGYAKARTA. Project Report. UNSPECIFIED.

Ika, Ervina Reza Aji (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "RENDANG KOLANG KALING". Diploma thesis, OTTIMMO INTERNATIONAL.

Iman, Nadia (2022) INTERNSHIP REPORT JW MARIOTT HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL.

Iman, Nadia (2020) Research and Development Final Project "Pineapple Leaf Tea Crown Tea". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Immagodei, Ruth Selasih (2024) INDUSTRIAL TRAINING REPORT : HOT KITCHEN, PASTRY, AND BAR & SERVICES AT BLANCO PAR MANDIF. Project Report. OTTIMMO INTERNATIONAL.

Irawan, Gabriela Felicia (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT HEALTHY COOKIE DOUGH PUFF PASTRY WITH APPLE PEEL FLOUR. Diploma thesis, OTTIMMO INTERNATIONAL.

Irawan, Jovita Tania (2024) INDUSTRIAL TRAINING REPORT : TRAINING REPORT AT NAPLA. Project Report. OTTIMMO INTERNATIONAL.

Irawan, Nathanael (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT High Protein and Low Fat Green Tofu. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Irawan, Nathaniel (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “KOMAK MILK ” HIGH ANTIOXIDANT AND LOW FAT MILK. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Iskandar, Septian Rio (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF MUNG BEAN FLOUR AND KETO FLOUR AS A SUBTITUTE FOR WHEAT FLOUR IN CEREAL. Diploma thesis, OTTIMMO INTERNATIONAL.

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JANSEN, LOUIS (2023) INDUSTRIAL TRAINING REPORT : INTERNSHIP IN BANQUET KITCHEN AT THE WESTIN JAKARTA. Project Report. UNSPECIFIED.

JESSICA, OKANE (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT MONAINT ( Pineapple’s skin syrup). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

JESSLYN, JESSLYN (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “POKE BOWL BAR”. Project Report. OTTIMMO INTERNATIONAL.

JHUANGGER, NATALIANA (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT MOZZARELLA CHEESE MADE FROM A HIGH PROTEIN FRUIT. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

JOEWONO, GABRIELLA ALICIA (2020) RESEARCH AND DEVELOPMENT (V)Choice (Vegan Nuggets Made From Young Jackfruit). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

JOSHUA, GABRIEL (2020) INTERNSHIP REPORT KITCHEN 209 AT VASA HOTEL SURABAYA. Technical Report. OTTIMMO.

JOSHUA, GABRIEL (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “BROCCOLI STEMS CREAMY PUFF”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

JOVINANDI, CELLINA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT BLACK RICE FLOUR NOODLE (Flat Rice Noodle Made From Black Rice With Many Healthy Benefits). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

JULIANDRO, DION (2019) RESEARCH and DEVELOPMENT 2019 ELATIOR CRAFT. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

JUSUF, JESSICA CHARLENE (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “Lamos Powder” (Lemongrass Powder for Healthy Digestion System). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Jack E., Miller and David K., Hayes and Lea R., Dopson Food and Beverage Cost Control. Joh Wiley And Sons. (Unpublished)

Janiar, Euodia Tirza (2017) Laporan Kerja Praktek "Sheraton Surabaya Hotel & Towers". Project Report. OTTIMMO.

Jannah, Miftahul (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT JACKFRUIT COOKIES ( Cookies with High Calories,Vitamin A, Vitamin D and Potassium from Jackfruit – Lower risk of heart disease & Maintains blood pressure ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Jansen, Louis (2022) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT "Vegan mix Shirataki Beef Katsu (Vegab beef katsu made from mushroom & coated with black rice paper)". Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Jap, Christoper (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : ABON SE’I BABI WITH SAMBAL LU’AT FLAVORING SPECIAL FROM KUPANG. Diploma thesis, OTTIMMO INTERNATIONAL.

Jap, Gilbert Fredericho (2022) Internship at Aston Makassar Hotel & Convention Center. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Jap, Gilbert Fredericho (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT SCROLL (Steamed Cabbage Roll with Sambal Kacang Merah). Diploma thesis, OTTIMMO INTERNATIONAL.

Jayaatmaja, Yeyen Puspita (2017) Internship Final Report "JW Marriott Hotel Surabaya". Technical Report. OTTIMMO.

Jefferson, Joshua (2021) INTERNSHIP REPORT “PASTRY & MAIN KITCHEN AT G’SIGN HOTEL BANJARMASIN”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Jefferson, Joshua (2020) Research and Development Final Project "BEETCHIA JAM" (Healthy Jam Made from Beet Root and Chia Seeds with Many Healthy Benefits). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Jie, Eric Shon (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF SOYBEAN AND LENTILS AS THE MAIN INGREDIENT FOR MAKING HIGH PROTEIN TORTILLA CHIPS. Diploma thesis, OTTIMMO INTERNATIONAL.

Joewono, Gabriella Alicia (2021) FOODPRENEUR REPORT BY BRIELLE PATISSERIE. Diploma thesis, OTTIMMO INTERNATIONAL.

Joewono, Gabriella Alicia (2020) Research and Development Final Project (V)Choice (Vegan Nuggets Made from Young Jackfruit). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Jovinandi, Cellina (2020) INTERNSHIP REPORT Internship Report at The Orange Bakery Bali in Pastry and bakery Section “pastry and bakery”. Technical Report. OTTIMMO.

Juliandro, Dion (2020) INTERNSHIP REPORT NAMAAZ DINING. Technical Report. OTTIMMO.

Juliansyah, Ghandi Dwi (2020) Research and Development Final Project Healthy Red Bean Egg Tofu (Healthy Egg Tofu Made from The Red Bean). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Junita, Vivian (2017) Entrepreneurship Final Report "Crudo Cafe". Project Report. OTTIMMO.

Justine, Bryan (2022) Foodpreneur Report ROLLICHE. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Justine, Bryan (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT DAUREN SNACK BAR (Dragonfruit Skin Snack Bar). Diploma thesis, OTTIMMO INTERNATIONAL.

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KALIYE, SISYLIA HERAWATY (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT BUMBU PANIKI POWDER (High Antioxidant, Vit C, and Iron Powder Herbs). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KARTIKA, VENNA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT FERMENTED BEVERAGE ( Fermented beverage Made from Longan and Rambutan High in Fibers ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KARUNIA, MARISA NIKITA INTAN (2019) INTERNSHIP FINAL REPORT DUTIES AND RESPONSIBILITIES IN THE OPERATION OF THE KITCHEN AND SERVICE AT BLANCO PAR MANDIF RESTAURANT. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KARWINATA, IRWAN (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “GATOT FLOUR” (Gatot Flour as The Main Ingredients for Widaran BOO). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KELLY, BRIGITTA (2019) PASTRY AND DIMSUM KITCHEN AT SHERATON SURABAYA HOTEL & TOWERS. Project Report. OTTIMMO. (Submitted)

KENAZ, IBNI (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT PERSIMMON MOUSSE. Diploma thesis, OTTIMMO INTERNATIONAL.

KENNARD, FERDINAND (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT TING-TING BETON ( THE JACKFRUITS NOUGATINE ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KHOSUMA, CHRISTIANTO AARON (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT DURIAN’S SKIN CRACKERS “INCREASE SELLING VALUE OF DURIAN SKIN”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KIMBERLY, JENNIFER (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT “B’NANA Q” CEREAL BANANA PEEL. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KINETA, MARIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT THE BEANSTALK VEGIE-BALL (High Fibre, Vitamin, and Mineral Vegetarian Vegie-ball Made of Broccoli Stalk and Black Eyed Bean). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KIONGTORO, LIVIA PERTIWI (2017) RESEARCH AND DEVELOPMENT KoGurt (HIGH PROTEIN AND CARBOHYDRATE YOGURT MADE FROM CANAVALIA GLADIATE). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KRESHNA, ENRICO (2020) RESEARCH AND DEVELOPMENT DONAT DURIAN (Unordinary Durian Donut made with Durian’s waste). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KURNIAWAN, FERRY (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT VEGETARIAN RED BEAN SHITAKE MUSHROOM SAUSAGE. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KUSTIONO, BRIGGITA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT BEAN SPROUT POWDER (Utilization of Bean Sprout Powder as a Healthy and Rich of Vitamins for Cooking). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

KWA. CHRISTIAN, EKA SETTYA P (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT WHITE THEOBROMA CACAO POWDER. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Kalensang, Hana (2017) Laporan Akhir Magang "Discovery Kartika Plaza Hotel Bali". Project Report. OTTIMMO.

Kalim, Pinky (2021) FOODPRENEURSHIP REPORT KARIM'S NASI BIRYANI. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Kangga, Nadya Metta (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : JELLYFISH SEASONING POWDER WITH DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Kartika, Venna (2020) INTERNSHIP REPORT APÉRITIF FINE DINING RESTAURANT AND BAR Ubud, Gianyar, Bali, Indonesia. Technical Report. OTTIMMO.

Kartorahardjo, Catherine (2017) Laporan Hasil Magang "Mediterraneo Restaurant and Lounge Surabaya". Project Report. OTTIMMO.

Karwinata, Irwan (2020) ENTREPRENERUSHIP FINAL PROJECT KOBO KITCHEN. Project Report. OTTIMMO.

Kavin, Alexander (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZING TOMATOES AS THE MAIN INGREDIENT OF UMAMI OIL. Diploma thesis, OTTIMMO INTERNATIONAL.

Kennard, Ferdinand (2020) INDUSTRIAL TRAINING REPORT RESTAURANT LOCAVORE “ Go Local or Go Home “ UBUD BALI. Technical Report. OTTIMMO.

Kevin M, Gianni Cultured Make Healthy Fermented Foods at Home. Renegade Health.

Khurniawan, Shinta (2023) INDUSTRIAL TRAINING REPORT : PASTRY KITCHEN 7:AM BAKERS. Project Report. UNSPECIFIED.

Khurniawan, Shinta (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Steam Cake With Yam". Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Kiswantoro, Joseph Stefanus (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : PRESERVING INDONESIANS ENDEMIC MILK FISH (CHANOS CHANOS) USING CURING AND SMOKING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Koewandhono, Andrew Levinson (2020) INTERNSHIP REPORT DUTIES AND RESPONSIBILITIES FOR KITCHEN OPERATIONAL AND DINING SERVICE AT BLANCO PAR MANDIF RESTAURANT. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Kontarya, Geby Anastasya (2022) INTERNSHIP REPORT HOTEL INDONESIA KEMPINSKI JAKARTA. Technical Report. OTTIMMO INTERNATIONAL.

Kontarya, Geby Anastasya (2020) Research and Development Final Report Vegetarian Breadfruit Croquette (Breafruit Croquete for Ovo Vegetarians). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Kreshna, Enrico (2020) Research and Development Final Project "Unordinary Durian Donut Made with Durian's Waste). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Krisna, David Adde (2022) INTERNSHIP FINAL REPORT "Training in Aloft". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Krisna, David Adde (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT VEGAN BASE GENEP NUGGET (TEMPE KACANG, BEETROOT, BROCCOLI, BANANA BLOSSOM). Diploma thesis, OTTIMMO INTERNATIONAL.

Kulla, Ardelina (2022) INDUSTRIAL TRAINING REPORT HOT KITCHEN AND COLD KITCHEN AT GRAND MOZZA HOTEL. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Kulla, Ardelina (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT DRAFSCOM (Dragon Fruit Skin Coffee Mousse). Diploma thesis, OTTIMMO INTERNATIONAL.

Kumowal, Wenyana Chrisanty (2023) INDUSTRIAL TRAINING REPORT : Pastry kayumanis kitchen in hotel tentrem semarang. Project Report. UNSPECIFIED.

Kumowal, Wenyana Chrisanty (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT SAGO CATERPILLAR SAUSAGE. Diploma thesis, OTTIMMO INTERNATIONAL.

Kurniawan, Albert Aldo (2016) Laporan Akhir Magang " Kitong Papua Resto". Project Report. OTTIMMO.

Kurniawan, Michelle Vanessa (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT THE DEVELOPMENT OF TOFU AND AVOCADO INTO MAYONNAISE (Veg Mayo). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Kurniawanto, Karyn (2017) Internship Final Report "The Westin Resort Nusa Dua Bali". Project Report. OTTIMMO.

Kusuma, Marianne Gracella Hadi (2022) INTERNSHIP REPORT MAIN KITCHEN AT FOUR POINTS BY SHERATON SURABAYA. Technical Report. OTTIMMO INTERNATIONAL.

L

Liwanto, Fernando Stevanus (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Fermented Senna Leaf and Reed Extract as Probiotic Drink. Diploma thesis, OTTIMMO INTERNATIONAL.

L Nardi, Alexandro David (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROSELLA, SECANG, AND INDONESIAN SPICES AS ANTIOXIDANT RICH KONJAC JELLY. Diploma thesis, OTTIMMO INTERNATIONAL.

LAKSMANA, STELLA GRACIA (2019) INTERNSHIP REPORT QUALITY OF FOOD AFFECT CUSTOMERS AT VASA HOTEL 209 DINING. Project Report. OTTIMMO.

LAKSMANA, STELLA GRACIA (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT HELZI MILK (Dairy and nut free healthy Milk made from sunflower seeds and jujube to prevent cancer). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LAURENCE, CELINE (2018) KIEFE (Healthy gummies high in nutrients made from kefir grains with many healthy benefits). Diploma thesis, OTTIMMO INTERNATIONAL MASTER GOURMET ACADEMY.

LAYONO, YEREMIA (2020) INTERNSHIP REPORT JW MARRIOTT EMERALD BAY RESORT & SPA PHU QUOC, VIETNAM. Technical Report. OTTIMMO.

LAYONO, YESISKA (2018) RESEARCH AND DEVELOPMENT FINAL PRODUCT FIBE ENERGY BAR (HIGH OF CALCIUM AND PHOSPOR FISH BONE ENERGY BAR). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LAYONO, S.E., YERIMIA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “FERMENTED BEET AND LEMON JUICE FOR HEALTHY DIGESTIVE SYSTEM AND HEALTH BOOST”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LEONARDO NYOTO, MARCELLINO (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “BROGET The Broccoli Stems for nugget" (Broccoli Stems as the main ingredients for Brogget). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LEVINSON KOEWANDHONO, ANDREW (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “RENDANGIN AJA” ( Versatile and Easy to Use Instant Rendang Roux Block ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LIE, ALVIN LIADY (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT TOFU WASTE PASTA (High Protein, Low Cards, and High Fiber for Dietary Program and Muscle Growth). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LIEMARTO, WILSON WINANDY (2020) MEKIN (Watermelon Skin pickles). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LIEMARTO, WILSON WINANDY (2020) Research and Development Final Project Watermelon Skin Pickles. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LIM, MIKHAEL CLEMENT INTERNSHIP REPORT HOLIDAY INN RESORTS KANDOOMA MALDIVES. Technical Report. OTTIMMO.

LIMANSAPUTRA, ALBERT KELVIANTO (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT Jackfruit Vinegar (High Magnesium Vinegar Made From Jackfruit to Prevent Osteoporosis). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LIMANTARA, PATRICIA ADELINE (2020) INTERNSHIP REPORT MAIN KITCHEN DEPARTMENT AT SANGKAR RESTAURANT IN BVLGARI RESORT BALI. Technical Report. OTTIMMO.

LIMANTORO, CLEMENT (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT（Strawberry Infused Vinegar）ANTIOXYDER. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LINARDI, AVRIL TIARA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “APRILA RESTAURANT”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

LIONO, ESTEVAN EDWARD (2020) HOT KITCHEN AT VASA HOTEL SURABAYA. Technical Report. OTTIMMO.

LISA SURYAPUTRA, MEGA (2019) RESEARCH AND DEVELOPMENT 2019 MOZZARI VEGAN CHEESE. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

LIWANTO, FERNANDO STEVANUS (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Pho The Go”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

LUKMAN, LUIS ANANIEL (2022) INDUSTRIAL TRAINING REPORT CUCA BALI RESTAURANT. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Laksmono, Feodora Clarissia (2023) Industrial training report internship report at blanco par mandif. Project Report. UNSPECIFIED.

Laksmono, Feodora Clarissia (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Vegan Fermented Mayonnaise". Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Laksono, David (2020) Research and Development Final Report "Coffe Fudge" (Caffeine Fedge). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Laurier L., Schramm Emulsions, Foams, and Suspensions Fundamentals and applications. Wiley VCH. (Unpublished)

Lesmana, Renaldi Tri (2023) INDUSTRIAL TRAINING REPORT : RAW MATERIAL INVENTORY MANAGEMENT FOOD MENUIN HOT KITCHEN OF LATAR IJEN RESTO & IJEN SUITES HOTELWITH FIFO SYSTEM. Project Report. UNSPECIFIED.

Lesmana, Renaldi Tri (2023) RESEARCH AND DEVELOPMENT FINAL REPORT "FERMENTED SPIRULINA DRINK (FERMENTED MILK FROM SPIRULINA)". Diploma thesis, OTTIMMO INTERNATIONAL.

Leuw, Caylin Aurelia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : REVOLUTIONIZING CULINARY CONVENIENCE BY INTRODUCING INSTANT BLOCK FORMULATION OF COTO MAKASSAR SPICE MIX. Diploma thesis, OTTIMMO INTERNATIONAL.

Liemarto, Wilson WInandy (2022) INTERNSHIP FINAL REPORT VASA HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL.

Liemowa, Michael Fernando (2020) Research and Development Final Report "Kimchi Sawi Pahit Vegan" (vegan Chinese Mustard Greens Kimchi). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Lijadi, Kevin Patrick (2020) Internship Report at The Apurva Kempinski Bali in Hot Section “Asian-Western Culinary”. Technical Report. OTTIMMO.

Lijono, Christy Vania (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : INTRODUCTION OF BUBUR MANADO CHIPS AS A CULINARY INNOVATION. Diploma thesis, OTTIMMO INTERNATIONAL.

Lilo, Liviane (2022) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT "DELIZ NUGGET" (Karawila Nugget). Diploma thesis, OTTIMMO INTERNATIONAL.

Lilo, Liviane (2022) Hotel Tentrem Semarang Internship Report. Technical Report. OTTIMMO INTERNATIONAL.

Lim, Kenny (2022) INDUSTRIAL TRAINING REPORT PASTRY KITCHEN AT THE WESTIN AND FOUR POINTS BY SHERATON PAKUWON SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Lim, Kenny (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT SAMBAL TERASI BEDAI (SAMBAL TERASI WITH STRAWBERRY AND CEMPEDAK). Diploma thesis, OTTIMMO INTERNATIONAL.

Lim, Michael (2016) Internship Final Report "Ciputra World Hotel Surabaya". Technical Report. OTTIMMO.

Limantoro, Clement (2020) INTERNSHIP REPORT APERITIF RESTAURANT UBUD, BALI. Technical Report. OTTIMMO.

Limowa, Edwin (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF DATES AND MUSHROOMS IN MAKING JERKY. Diploma thesis, OTTIMMO INTERNATIONAL.

Linardi, Avril Tiara (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : HIGH FIBER VEGETARIAN RENDANG MEAT MADE FROM YOUNG JACK FRUIT, SOY BEAN & OYSTER MUSHROOM. Diploma thesis, OTTIMMO INTERNATIONAL.

Linda, Civitello Cuisine and Culture A History of Food and People. John Wiley and Sons.

Liono, Kenta Bertu (2023) INDUSTRIAL TRAINING REPORT : Room Dining and kitchen in jumeirah al naseem Dubai. Project Report. UNSPECIFIED.

Liono, Kenta Bertu (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Linguine Turmeric Pasta and Kale Stem Pesto". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Lo, Vierri Lipsendy (2021) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT V.I WAFFLE (WAFFLE MADE FROM DURIAN SEEDS FLOUR). Diploma thesis, OTTIMMO INTERNATIONAL.

Lo, Vierri Lipsendy (2022) INDUSTRIAL TRAINING REPORT PASTRY AT THE WESTIN HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL.

Loekito, Michelle Theophania (2022) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT "CHICKEN STOCK GEL" (Stock Gel with Shirataki Congee). Diploma thesis, OTTIMMO INTERNATIONAL.

Lorenzo, Lawrence (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : SOY BEANS AND MUNG BEANS YOGHURT DRINK. Diploma thesis, OTTIMMO INTERNATIONAL.

Lukman, Luis Ananiel (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT PUDDING COR BADEK (Pudding with Glutinous Rice). Diploma thesis, OTTIMMO INTERNATIONAL.

M

M.A, Rao and Syed S.H, Rizvi and Ashim K., Datta Engineering Properties of Foods. Taylor & Francis. (Unpublished)

MACHMUD, RIO DENILSON (2023) INDUSTRIAL TRAINING REPORT : INDONESIAN AND THAI CUISINE BROWN TABLE RESTAURANT BALI. Project Report. UNSPECIFIED.

MANUELLA, FRANSISCA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “AROY”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

MARCELINA, MARCELINA (2019) INTERNSHIP ACTIVITIES AT HOTEL THE RINRA MAKASSAR “SHOW KITCHEN, MAIN KITCHEN AND COLD KITCHEN”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

MARCELINA, MARCELINA (2018) JACK’S INSTANT MASHED JACKFRUIT SEEDS. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

MARGARETA, AMELIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT LEEKS POWDER (Utilization of Leeks in a Powder Form as a Healthy Condiments for Cooking). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

MARGARETA, GABRIELA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “VINTAGE SURYA”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

MARIA, YOHANA (2017) RESEARCH AND DEVELOPMENT BLACK RICE MILK KEFIR. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

MARIA ELIZABETH, VANESHA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT Nutritional High Fiber Cracker With Mixed Brocolli and Sweet Honey Potato. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

MAWINDRA, BAGAS REZA (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT PROCESSED CHEESY TEMPEH. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

MEIRAFAYOLA, SHIVA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “THE OASIS FOOD TRUCK”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

MUKARROMAH, RAHMAH BALQIS (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “ASKARA BHUMI”. Project Report. OTTIMMO INTERNATIONAL.

MUKARROMAH, RAHMAH BALQIS (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “ASKARA BHUMI”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

MULYANTO, INDRA PRASETYA (2020) RESEARCH AND DEVELOPMENT KEJU SUSU ALMOND ( MONJU). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

MULYANTO, INDRA PRASETYA (2020) Research and Development Final Project "Keju Susu Almond" MONJU. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Machmud, Rio Denilson (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT HEALTHY DESSERT (LAVENDER STICKY RICE WITH BUTTERFLY PEA SAUCE). Diploma thesis, OTTIMMO INTERNATIONAL.

Maftuh, Arif (2017) Internship Final Report "JW Marriott Hotel Surabaya". Project Report. OTTIMMO.

Mahadpatra, Made Hadi (2020) Research and Development Final Project "DU'JESS SNACK" (Duku Jelly Snack). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Mahadpatra, Made Hadi (2021) SHERATON SURABAYA HOTEL AND TOWERS INTERNSHIP REPORT. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Manuella, Fransisca (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : " UTILIZATION OF ARROWROOT STARCH AS A BASIC INGREDIENT FOR MAKING CENDOL AND NON-DAIRY CREAMER AS A SUBSTITUTE FOR COCONUT MILK FOR ULCER SUFFERERS". Diploma thesis, OTTIMMO INTERNATIONAL.

Manuella, Fransisca (0046) INDUSTRIAL TRAINING REPORT : INTERNSHIP TRAINING REPORT AT RENAISSANCE BALI ULUWATU RESORT AND SPA. Project Report. OTTIMMO INTERNATIONAL.

Marcella, Lauren (2021) CULINARY INNOVATION AND NEW PROJECT DEVELOPMENT FINAL PROJECR WATERMELON SKIN CANDY. Diploma thesis, OTTIMMO INTERNATIONAL.

Mardianta, Cahyadi (2021) INTERNSHIP REPORT Four Points by Sheraton Surabaya. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Mardianta, Cahyadi (2020) Research and Development Final Project MOLEA PASTA (Healthy homemade Pasta high in fiber and made from Moringa leaves with many Healthy Benefits). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Margareta, Gabriela (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Reuse Of Pomelo Orange Peel As Substitute of Kikil in Gulai. Diploma thesis, OTTIMMO INTERNATIONAL.

Margareta, Gabriela (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT LEDOYEN FRENCH DINING SURABAYA. Project Report. OTTIMMO INTERNATIONAL.

Maria, Stefanny (2021) INDUSTRIAL TRAINING REPORT HOT KITCHEN AND PASTRY KITCHEN AT SHERATON HOTELS AND TOWERS SURABAYA. Discussion Paper. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Maria, Stefanny (2020) Research and Development Final Project "Vegan Yoghurt" (Healthy Vegan Yoghurt from Red Rice Milk and Rolled Oats Milk). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Mariana, Lani (2022) INTERSHIP FINAL REPORT BANDARA SUITES SILOM BANGKOK THAILAND. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Mariana, Lani (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT INAGOTEN (HIGH PROTEIN GRASSHOPPER FURIKAKE). Diploma thesis, OTTIMMO INTERNATIONAL.

Mariana, Zayyan Zahrani (2022) INDUSTRIAL TRAINING REPORT PASTRY AND BAKERY IN PT. BAPAK BAKERY BALI. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Mariana, Zayyan Zahrani (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT PUMKIN SEED YOGURT WITH PUMKIN JELLY. Diploma thesis, OTTIMMO INTERNATIONAL.

Marsuditomo, Rinto (2023) INDUSTRIAL TRAINING REPORT : Breakfast Shift Hot Kitchen, Cold Kitchen and Pastry Kitchen in Hotel Indigo Downtown Dubai. Project Report. UNSPECIFIED.

Marsuditomo, Rinto (2022) RESEARCH AND DEVELOPMENT FINAL PROJECR "Lasagna Rendang Kluwih". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Marsuditomo, Rinto (2022) Research and Development Final Report "Lasagna Rendang Kluwih". Diploma thesis, OTTIMMO INTERNATIONAL.

Martin, Farrel Aditya (2022) INTERNSHIP FINAL REPORT AT "Renaissance Bali Uluwatu". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Martin, Farrel Aditya (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT LOW CALORIE COOKIES DATES SEED. Diploma thesis, OTTIMMO INTERNATIONAL.

Masruroh, Ilya (2017) Laporan Praktik Magang "Mediterraneo Restaurant and Lounge Surabaya". Project Report. OTTIMMO.

Meirafayola, Shiva (2024) INDUSTRIAL TRAINING REPORT : TRAINING REPORT AT KANVAZ PATISSERIE BY VINCENT NIGITA. Project Report. OTTIMMO INTERNATIONAL.

Meirafayola, Shiva (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilizing Of Kepok Banana (Musa Paradisiaca fa. typica) Starch Using Isolating Method In Making Of Pempek. Diploma thesis, OTTIMMO INTERNATIONAL.

Michael, Michael (2017) Internship Final Report "Cuca Restaurant". Project Report. OTTIMMO.

Michelle Alesia, Alesia (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “HEALTHY JERKY” (Jerky made from Banana Hearth, Anchovies, and Okra to prevent Diabetes). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Michelle Theophania, Loekito (2022) Internship Report At Livingstone Cafe and Bakery In Pastry and Bakery Section. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Milana, Austin (2017) Laporan Praktik Magang "The St. Regis Bali". Project Report. OTTIMMO.

Mitzy, Marcella (2017) Internship Final Report "The Westin Jakarta". Project Report. OTTIMMO.

Moelijono, Jesslyn Ignacia (2021) INTERNSHIP FINAL REPORT FLORENCE ITALY AND CICCIA RISTORANTE SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Moelijono, Jesslyn Ignacia (2020) Research and Development Final Project "SAVORY RONDE". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Monica, Gabriella Zhalsa (2017) Laporan Akhir Magang "Sheraton Bali Kuta Resort". Project Report. OTTIMMO.

Monica, Josephine (2023) INDUSTRIAL TRAINING REPORT : INDUSTRIAL TRAINING REPORT TANG PALACE KITCHEN AT JW MARRIOT SURABAYA. Project Report. UNSPECIFIED.

Monica, Josephine (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Matoa Fruit Leather". Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Muaya, Noel Nathanael Matthew (2023) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT JW MARRIOTT PHU QUOC EMERALD BAY. Project Report. UNSPECIFIED.

Muaya, Noel Nathanael Matthew (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Chocolate Bar with Fermented Banana and Egg Shell Powder". Diploma thesis, OTTIMMO INTERNATIONAL.

Mufarohah, Shihatul (2023) INDUSTRIAL TRAINING REPORT : PAVILION RESTAURANT BY JW MARRIOTT SURABAYA. Project Report. UNSPECIFIED.

Mufarohah, Shihatul (2023) RESEARCH AND DEVELOPMENT FINAL REPORT "Sweet Potato Yogurt". Diploma thesis, OTTIMMO INTERNATIONAL.

Mukaromah, Rahmah Balqis (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP TRAINING REPORT AT RENAISSANCE BALI ULUWATU RESORT AND SPA. Project Report. OTTIMMO INTERNATIONAL.

Mukarromah, Rahmah Balqis (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF ORTHOSIPHON ARISTATUS AS HERBAL MEDICINE AND MADE INTO JELLY SO THAT IT REMAINS DELICIOUS FOR CONSUMPTION. Diploma thesis, OTTIMMO INTERNATIONAL.

Muliawan, Bernadeth Christa (2020) INTERNSHIP REPORT TUTTOBONO RESTORANTE, LOUNGE & BAR. Technical Report. OTTIMMO.

Mulyana, Danny Agus Wahyudi (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF MORINGA LEAF POWDER AND SPICES IN THE FORM OF GUMMY CANDY FOR BREASTFEEDING MOTHER. Diploma thesis, OTTIMMO INTERNATIONAL.

N

Natari, Felicia Ruth (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Lotus Seed Tempeh As Ingredient For Making Stick Crackers Using Drying Method. Diploma thesis, OTTIMMO INTERNATIONAL.

Njosaputra, Carlita Xaviera (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of banana peel and champignon mushroom for frozen vegan patties. Diploma thesis, OTTIMMO INTERNATIONAL.

N.B, Haidar Bisma (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT ROSE WINE KULIT BUAH NAGA. Diploma thesis, OTTIMMO INTERNATIONAL.

NATHALIE, GRACE (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “EARTH’S BEST FRIEND”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

NGINSI, FEINANCYA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT Blossom Tamarind Bubble Pearl Antioxidant Pearls Made From Potato Starch With Pandan and Tamarind Flavour. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

NUGROHO, FERDINAND (2020) INDUSTRIAL TRAINING REPORT AT VASA HOTEL SURABAYA. Technical Report. OTTIMMO.

NUGROHO, FERDINAND (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT Lycoperdaucus Roll Ups (Healthy candy In High Carbohydrate Contained from Processed Carrot and Tomato for All Consumers). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

NURHALIM, VALLERIE (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “KORO FLOUR” (Koro Flour As The Main Ingredient For KOOKIES). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

NURSALI, MOHAMMAD ZULFIKAR RAFLI (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “MONO STEAKHOUSE”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

NURSALI, MOHAMMAD ZULFIKAR RAFLI (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF VEGETABLE AS AN ANIMAL MEAT SUBTITUTE. Diploma thesis, OTTIMMO INTERNATIONAL.

NYOTO, MARCELLINO LEONARDO (2020) FOODPRENEUR FINAL REPORT MAMI TEH. Technical Report. OTTIMMO.

Nadeem, Omar (2023) INDUSTRIAL TRAINING REPORT : Three Mates Deli Surabaya. Project Report. UNSPECIFIED.

Nadeem, Omar (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Chicken Curry With Chicken Collagen Casing". Diploma thesis, OTTIMMO INTERNATIONAL.

Nadhira, Nazwa Fadya (2016) Internship Final Report "The Westin Resort Nusa Dua Bali". Technical Report. OTTIMMO.

Najah, Fildzah Farah (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE IMPLEMENTATION OF CHICKPEAS FOR PERKEDEL USING FRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Najah, Fildzah Farah (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT BRAUD GENERAL STORE. Project Report. OTTIMMO INTERNATIONAL.

Natalie, Brittania (2023) INDUSTRIAL TRAINING REPORT : KITCHEN (HOT, COLD & PASTRY, PASS) IN KONG BALI. Project Report. UNSPECIFIED.

Natalie, Brittania (2022) RESEARCH AND DEVELOPMENT "Cake Made From Tape Kabocha". Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL. (Submitted)

Natari, Felicia Ruth (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT APURVA KEMPINSKI BALI. Project Report. OTTIMMO INTERNATIONAL.

Nathania, Catherine Elaine (2020) INDUSTRIAL TRAINING REPORT AT JAVA PARAGON HOTEL & RESIDENCES SURABAYA. Technical Report. OTTIMMO.

Ngadiman, Austine Triputri (2020) INTERNSHIP REPORT Internship Report at The Apurva Kempinski Bali In Culinary Section. Technical Report. OTTIMMO.

Nginsi, Feinancya (2020) INTERNSHIP FINAL REPORT PHUKET MARRIOTT RESORT & SPA MERLIN BEACH THAILAND & PAFFUTO GELATO SURABAYA. Technical Report. OTTIMMO.

Njosaputra, Carlita Xaviera (2024) INDUSTRIAL TRAINING REPORT : AT FOUR SEASONS RESORT JIMBARAN BAY. Project Report. OTTIMMO INTERNATIONAL.

Novelin, Ivana (2017) Laporan Akhir Magang "G'Sign Hotel Banjarmasin". Project Report. OTTIMMO.

Nugroho, Livia (2017) Laporan Magang "Shangri-La Hotel Surabaya". Project Report. OTTIMMO.

Nugroho, Raihan Prasetyo (2022) INDUSTRIAL TRAINING REPORT “CHAMAS BRAZILIAN CHURRASCARIA AT VASA HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Nugroho, Raihan Prasetyo (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT MEDINILLA LEATHER (PARIJATA HEALTHY SNACKS). Diploma thesis, OTTIMMO INTERNATIONAL.

Nurhalim, Vallerie (2020) ENTERPRENEURSHIP FINAL PROJECT I MEAT YOU. Technical Report. OTTIMMO.

Nursali, Mohammad Zulfikar Rafli (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP AT SENSORIUM BALI. Project Report. OTTIMMO INTERNATIONAL.

O

Oetomo, Martilus Himawan (2023) INDUSTRIAL TRAINING REPORT : HOT AND COLD KITCHEN IN ANANTARA PALM JUMEIRAH DUBAI. Project Report. UNSPECIFIED.

ODDIE, VINCENTIUS (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “VEGIE JAM” HIGH VITAMINS AND MINERALS JAM MADE FROM BROCCOLI. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

OKA SETIAWAN, KARINA (2019) RESEARCH AND DEVELOPMENT 2019 La' Coconut (High Nutrition Cake With Many Healthy Benefit made From Coconut Flour). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

OKA SETIAWAN, THALIA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT SEA-STRAW (Edible Straw). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

OTTIMMO, OTTIMMO (2022) HANDBOOK INDUSTRIAL TRAINING / INTERNSHIP: UNTUK MAHASISWA, DOSEN & PEMBIMBING INDUSTRI. Other. OTTIMMO INTERNATIONAL.

OTTIMMO, OTTIMMO Research and Development 2020. Technical Report. OTTIMMO. (Unpublished)

Octavian, Giorgino (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT SHIMOL. Diploma thesis, OTTIMMO INTERNATIONAL.

Octavian, Giorgio (2022) INDUSTRIAL TRAINING REPORT KONG RESTAURANT BALI. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Odellius, Frencen (2022) INDUSTRIAL TRAINING REPORT DE SOEMATRA 1910 SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Odellius, Frencen (2022) RESEARCH AND DEVELOPMENT FINL PROJECT VESSPHA (JACKFRUIT SEED PASTA). Diploma thesis, OTTIMMO INTERNATIONAL.

Oeiputra, Christopher Justin (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZING THE BENEFITS OF VALERIAN ROOTS AS A GUMMY AID FOR CHILDREN’S SLEEP. Diploma thesis, OTTIMMO INTERNATIONAL.

Oetomo, Martilus Himawan (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Ravioli with Dragon Fruit Skin". Diploma thesis, OTTIMMO INTERNATIONAL.

Onasis, Matthew Alvero (2024) CULINARY INNOVATION AND NEW DEVELOPMENT REPORT : THE UTILIZATION OF PURPLE POTATO FOR SUBTITUTE OF RICE FLOUR THE MAKING OF RICE NOODELS. Diploma thesis, OTTIMMO INTERNATIONAL.

Onasis, Mitchella Beatrice (2022) INDUSTRIAL TRAINING REPORT HOT KITCHEN IN BALI MANDIRA BEACH RESORT & SPA, KANVAZ PATISSERIE BY VINCENT NIGITA IN BALI. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Onasis, Mitchella Beatrice (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT MINI DONAT BOMBOLONI TEPUNG BIJI ALPUKAT. Diploma thesis, OTTIMMO INTERNATIONAL.

Onggodjojo, Matthew Owen (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT CICCIA SURABAYA. Project Report. OTTIMMO INTERNATIONAL.

Onggodjojo, Matthew Owen (2023) RESEARCH AND DEVELOPMENT FINAL PROJECT "LIDAH KUCING BUBUK SUKUN". Diploma thesis, OTTIMMO INTERNATIONAL.

Ongkowijaya, Lauren Marcella (2022) INDUSTRIAL TRAINING REPORT “PASTRY AT THE WESTIN SURABAYA”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

P

Prayogo, Jesslyn Claresta (2023) INDUSTRIAL TRAINING REPORT : HOT AND COLD KITCHEN THE WESTIN SURABAYA. Project Report. UNSPECIFIED.

PATRICK LIJADI, KEVIN (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT CHICKEN MOZAIC (Healthy and Modem Taliwang Chicken high in nutrients made from Local and Natural Spices with many Healthy Benefits). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

PRADESA, ENDAR (2019) ENTREPRENEURSHIP FINAL REPORT ZAZIL BAKERY. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

PRASETYO, KEVIN EKA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “JACK CHIPS” DEVELOPMENT OF CHIPS PRODUCT MADE FROM JACKFRUIT’S SEEDS. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

PRATIWI, A.A. MAS INDAH (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT ZA.SA.LI (VEGAN GYOZA SATE LILIT). Diploma thesis, OTTIMMO INTERNATIONAL.

PUSPITA, AMELIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT RED DRAGON FRUIT JAM (High level of soluble & insoluble fiber to support digestive system). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

PUSPITA, YOHANA DITYA (2018) RESEARCH AND DEVELOPMENT “Cowpea and Jack bean Tempeh” (High in Protein, Calcium, Omega 6, and Carbohydrate content). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

PUTERA, ANDRIAN DWI (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT Beet-Sweet (High Antioxidant Beetroot Jam). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

PUTRI, AYU PERMATASARI ISMAIL (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT “MATTY MANDAI PATTY” (The Utilisation of Mandai as The Main Ingredients for Vegan Patty). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

PUTRI VALENTINE WURI, WULANDARI (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT ‘KOMIK’ (High Protein Milk from Koro Bean). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

PUTRI WIJAYANTI, AULIA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT Combucoff (Coffee Fermentation Uses Sytropihic Mixed Culture). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Partana, Callista Vania (2020) Research and Development Final Project MONCHEE (Vegan Ginger Almond Feta Cheese with Many Healthy Benefits). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Patirani, Agnes Claudya Jesica (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF KLUWIH FRUIT AS THE MAIN INGREDIENT FOR MAKING SAVORY SPREADS. Diploma thesis, OTTIMMO INTERNATIONAL.

Poerwita, Brenda Ayu (2023) INDUSTRIAL TRAINING REPORT : Bakery and Pastry Department at Mier Dessert and Patisserie. Project Report. UNSPECIFIED.

Poerwita, Brenda Ayu (2022) Research and Development Final Project Peek A Fish ( Baked Pempek ). Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Ponto, Angelica (2022) INTERNSHIP FINAL REPORT PASTRY STATION AT CUCA RESTAURANT BALI. Technical Report. OTTIMMO INTERNATIONAL.

Ponto, Angelica (2020) Research and Development Final Report Black Muddy Milk (Cashew Milk with Charcoal and Brown Sugar). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Pradipta, Vanessa Stevania (2022) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT "V'S CHIPS" (WATERMELON SEED CHIPS WITH SWEET AND SPICY SAUCE). Diploma thesis, OTTIMMO INTERNATIONAL.

Pradipta, Vanessa Stevania (2022) INDUSTRIAL TRAINING REPORT PASTRY, COLD KITCHEN & HOT KITCHEN IN CICCIA RISTORANTE SURABAYA. Technical Report. OTTIMMO INTERNATIONAL.

Pramana, Rezi Agung Takris (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF PURPLE SWEET POTATO (Ipoema batatas L. Poir) FLOUR FOR GLUTEN-FREE COOKIES AS COMPLEMENTARY FOOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Pramono, Darell Raditya Widhi (2023) INDUSTRIAL TRAINING REPORT : In Room Dining an Breakfast Kitchen in Dusit Thani Dubai. Project Report. UNSPECIFIED.

Pramono, Darell Rafitya Widhi (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "DRIED NOODLE WITH SUBSTITUTE OF CEMPEDAK SEEDS FLOUR (Tamie)". Diploma thesis, OTTIMMO INTERNATIONAL.

Pranata, Jimmy (2017) Laporan Hasil Magang "Italo Gelato". Project Report. OTTIMMO.

Pranoto, Anthony Nicholaus (2022) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT PLANT BASED SOURSOP CUSTARD PIE (Dairy Free Pie Made of Soursop Fruit). Diploma thesis, OTTIMMO INTERNATIONAL.

Pranoto, Anthony Nicolaus (2023) INDUSTRIAL TRAINING REPORT : KITCHEN IN SHANGRI-LA QARYAT AL BERI ABU DHABI. Project Report. UNSPECIFIED.

Pranoto, Shelley Vania (2017) Laporan Praktek Kerja Lapangan "Harris Hotel & Convention Surabaya". Technical Report. OTTIMMO.

Prasetio, Yohanna (2017) Internship Final Report "The St. Regis Bali Resort". Technical Report. OTTIMMO.

Pratama, Hanta Prayuga (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : INSTAN VEGAN BEEF JERKY MADE FROM TOFU SKIN USING DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Pratama, Hanta Pryuga (2024) INTERSHIP TRAINING REPORT : TRAINING REPORT AT GRAND MERCURE AND BEEJAY BAKAU RESORT. Project Report. OTTIMMO INTERNATIONAL.

Pratiwi, Anak Agung Mas Indah (2022) Internship Report At FairField Legian Bali In Main Kitchen. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Pratiwi, Dyah Agustina (2017) Laporan Hasil Magang "Sheraton Bali Kuta Resort". Project Report. OTTIMMO.

Prayogo, Ivan Pangestu (2020) Research and Development Final Project "Beef Wrapped Mashed Tempeh Bacem" (Tempeh Bacem Wrapped in Beef Slices". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Prayogo, Jesslyn Claresta (2022) RESEARCH AND DEVELOPMENT Tempe Kolang Kaling Chewy Bars. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Purnomo, Hadi (2017) Laporan Hasil Magang "HARRIS Hotel and Conventions Surabaya". Project Report. OTTIMMO.

Purnomo, Meildy Halim (2023) INDUSTRIAL TRAINING REPORT : Millennium Place Barsha Heights. Project Report. UNSPECIFIED.

Purnomo, Meildy Halim (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT ENKEL'S VEGAN SPREAD (SOY BEAN SPREAD WITH PINEAPPLE FLAVOUR). Diploma thesis, OTTIMMO INTERNATIONAL.

Puspita, Natasya (2017) Internship Final Report "Noach Cafe and Bistro Surabaya". Technical Report. OTTIMMO.

Putra, Dwi Andhika (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF SHRIMP SHELLS TO MAKE TOM YUM PASTE. Diploma thesis, OTTIMMO INTERNATIONAL.

Putra, Happy Eko (2022) INTERNSHIP REPORT AT BLANCO PAR MANDIF. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Putra, Happy Eko (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT LYCHEE SHRIMP BALL. Diploma thesis, OTTIMMO INTERNATIONAL.

Putra, Matthew Sebastian Dwi (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE MAKING OF WINE BASED ON KERSEN FRUIT USING THE FERMENTATION METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Putra, Matthew Sebastian Dwi (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT ADDRESS BEACH RESORT BAHRAIN. Project Report. OTTIMMO INTERNATIONAL.

Putri, Auliya Berliana (2022) INTERNSHIP FINAL REPORT "Departement of All day Dining Sheraton Surabaya Hotel and Towers". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Putri, Auliya Berliana (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT MILKY WAY (HIGH FIBER MILK CANDY). Diploma thesis, OTTIMMO INTERNATIONAL.

Putri, Cynthia Khomaro (2017) Laporan Kerja "Harris Hotel & Residences Riverview Kuta". Project Report. OTTIMMO.

Putri, Nadhira Amalia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF CANNA STARCH AS A SUBTITUTE FOR WHEAT FLOUR IN MANUFACTURING HIGH PROTEIN BISCUIT WITH ADDITION OF SHRIMP SHELLS. Diploma thesis, OTTIMMO INTERNATIONAL.

Putri, Viona Evelin (2023) INDUSTRIAL TRAINING REPORT : Internship at JW Marriott Hotel Surabaya. Project Report. UNSPECIFIED.

Putri, Viona Evelin (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Jackfruit Seedflour Taco". Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Q

Qiara, Natasha (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : the utilization of potato as a spread with highly nutritous. Diploma thesis, OTTIMMO INTERNATIONAL.

R

RABBANI ANDRIAN, FAREL (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT OXXIE COOKIES ''BUTTER COOKIES MADE FROM JUWET FLOUR WITH HIGH ANTIOXIDANT". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

RAMANA, REZI AGUNG TAKRIS P (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “GENI”. Project Report. OTTIMMO INTERNATIONAL.

RAPHAELA, RAPHAELA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “FELA KITCHEN”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

RENALDY, REZA (2020) ENTREPRENEURSHIP FINAL PROJECT PICKED & MIXED. Technical Report. OTTIMMO.

RENALDY, REZA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “Nugget from Banana Stem”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

RETNADI, STEPHANIE (2017) RESEARCH AND DEVELOPMENT PROJECT "PUR" THE SPINACH POWDER (VITAMIN B6&B9 , IRON, POTASSIUM, MAGNESIUM, NO ARTIFICIAL CHEMICAL , 100% VEGAN). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

RIADY, ANDREAS (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT Cocinar La Papaya (Pepes made from deep fry papaya skin high of vitamins and fibre). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

RIZKY, SUFI HIDAYATI NUR (2020) INTERNSHIP FINAL REPORT GARDE MANGER AND BANQUET KITCHEN AT GRAND MERCURE AND IBIS YOGYAKARTA ADI. Technical Report. OTTIMMO.

ROSALIA, GIOVANNI (2020) INTERNSHIP REPORT SHANGRI-LA HOTEL SURABAYA BAKING AND PASTRY KITCHEN TRAINEE. Technical Report. OTTIMMO.

ROSALIA, GIOVANNI (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “U - Pan the Ube Pancake” (Yellow Sweet Potato Flour as The Main Ingredients for U - Pan). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

ROSALIA, YEMIMA (2020) INTERNSHIP PROJECT INTERNSHIP PROGRAM AT THE APURVA KEMPINSKI BALI. Technical Report. OTTIMMO.

ROSALIA, YEMIMA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “CLAMB” (Homemade Corned Lamb). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

RYAN, FERNANDO (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT BLIMBI JAM CONTAININGNIACIN, POTASSIUM, AND VITAMINS FOR REDUCING CHOLESTROL, AND MAINTAINING HEALTH. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Raharjo, Anthonius (2017) Internship Report "Conrad Hotel & Resort Bali". Project Report. OTTIMMO.

Raharjo, Michael Gunawan (2022) Industrial training report Hot kitchen and baking Element by Westin Ubud & Renaissance Bali Uluwatu resort and spa. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Raharjo, Michael Gunawan (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT PAK'E BLONDE (BITTERMELON BLONDIES WITH KEDONDONG CURD). Diploma thesis, OTTIMMO INTERNATIONAL.

Rahmad, Joshua (2017) Internship Final Report "Mozaic Beach Club". Project Report. OTTIMMO.

Rahmi, Aulia (2023) INDUSTRIAL TRAINING REPORT : Cold Kitchen at SKOOL Kitchen Bali. Project Report. UNSPECIFIED.

Rahmi, Aulia (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Wild Horse Milk Dodol". Diploma thesis, OTTIMMO INTERNATIONAL.

Ramadhana, Emilia Chovifah (2020) INDUSTRIAL TRAINING REPORT FINE DINING KITCHEN AT BLANCO PAR MANDIF. Technical Report. OTTIMMO.

Ramadhani, Yogi (2017) Laporan Praktik Magang "JW Marriott Hotel Surabaya". Technical Report. OTTIMMO.

Ramba, Leony Evanjelista (2020) INTERNSHIP FINAL REPORT INTERNSHIP AT AMANJIWO RESORT MAGELANG IN INDONESIA AND PASTRY SECTION. Project Report. OTTIMMO.

Rang, Liu Redy Yu (2022) INDUSTRIAL TRAINING REPORT HOT KITCHEN IN CATURRA ESPRESSO SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Rang, Liu Redy Yu (2022) RESEARCH AND DEVELOPMENT B'BACON (EGG-LESS MAYO SANDWICHES WITH BANANA PEELS BACON). Diploma thesis, OTTIMMO INTERNATIONAL.

Raphaela, Raphaela (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT LULU BISTROT. Project Report. OTTIMMO INTERNATIONAL.

Rashif, Muhammad Ilham (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : APPLICATION OF COSMOS CAUDATUS LEAVES IN OIL AS SOTTOLIO' PRESERVING MEDIA RICH IN BIOACTIVE COMPOUNDS. Diploma thesis, OTTIMMO INTERNATIONAL.

Renaldo, Renaldo (2017) Internship Report "1914 Restaurant Surabaya". Technical Report. OTTIMMO.

Retanubun, Gabriel (2017) Internship Final Report "Noach Cafe and Bistro Surabaya". Project Report. OTTIMMO.

Reviana, Dian (2021) INTERNSHIP REPORT “GARDE MANGER AND HOT KITCHEN AT FOUR POINTS SURABAYA PAKUWON”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Reviana, Dian (2020) Research and Development Final Project Roasted Sweet Potato Brownies. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Rochmawati STP.,MP, Nia (2019) Food Science & Sensory Analysis. OTTIMMO, OTTIMMO. ISBN 978-602-53133-1-8

Rolintan, Gracea (2023) FOODPRENEUR REPORT “Chic Pop!” (Chicken Popcorn). Diploma thesis, OTTIMMO INTERNATIONAL.

Romadhon, Mochammad Wildan (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE ADVANTAGE OF YAM AND SWEET POTATOES AS A HEALTHY QUICK MEAL. Diploma thesis, OTTIMMO INTERNATIONAL.

Rosalia, Bella (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Putri Malu (Mimosa pudica) Candy". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Rosalia, Bella (2023) INDUSTRIAL TRAINING REPORT : HOT & PASTRY KITCHEN IN CENTARA GRAND & BANGKOK CONVENTION CENTRE AT CENTRALWORLD, BANGKOK, THAILAND. Project Report. UNSPECIFIED.

Rosamaria, Yesika (2017) Laporan Akhir Hasil Magang "Java Paragon Restoran Surabaya". Technical Report. OTTIMMO.

Rum, Mohammad Badra Andra Rum (2021) JW MARRIOTT HOTEL SURABAYA INTERNSHIP REPORT. Manual. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Rum, Muhammad Badra Andra (2020) Research and Development Final Projecr "KU'LOR JUICE". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Rusli, Aurelia Audrey (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION PROTEIN SOURCE BASED BEAN AND ANCHOVY FOR MAKING SAVORY SPREAD. Diploma thesis, OTTIMMO INTERNATIONAL.

S

Salim, Christopher (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE MAKING OF FRUIT WINE USING TROPICAL CITRUS USING AEROBIC FERMENTATION. Diploma thesis, OTTIMMO INTERNATIONAL.

Salurante, Hieronimus Diva (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Pa'Piong Sausage. Diploma thesis, OTTIMMO INTERNATIONAL.

Sanjaya, Alan Wicaksana (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of chocolate flavoured flour into snack filled with sweet coconut. Diploma thesis, OTTIMMO INTERNATIONAL.

Sinarli, Stefan Jonathan (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF SORGHUM FLOUR AS GYOZA SKINS, SUBSTITUTING ALL PURPOSE FLOUR AS A DIETARY FIBER ALTERNATIVE. Diploma thesis, OTTIMMO INTERNATIONAL.

Susanto, Angelica Octavira (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF OATS AND GLUTEN-FREE STARCH AS THE MAIN INGREDIENTS IN MAKING NOODLE. Diploma thesis, OTTIMMO INTERNATIONAL.

Susanto, Christina Angela (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE UTILIZATION OF STEAMED MORINGA LEAVES IN CHICKEN NUGGET AS A MEDIA TO INCREASE CHILDREN’S VEGETABLES CONSUMPTION. Diploma thesis, OTTIMMO INTERNATIONAL.

Susanto, Jessica Amanda (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : CHICKEN MEATBALLS SUBTITUTE WITH JACKFRUIT SEED STARCH TO REDUCE WASTE FOOD. Diploma thesis, OTTIMMO INTERNATIONAL.

soetiawan, Celine Berlusconi (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Belimbing Wuluh Blossom as Antioxidant Tea Kombucha using Anaerobic Fermentation. Diploma thesis, OTTIMMO INTERNATIONAL.

SACHIO, TIFFANY (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT BONYUR (ABON SAYUR) (Abon High in Fiber made from Vegetables). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SALIM, CLARISSA VANIA INTERNSHIP REPORT GARDE MANGER AND BANQUET KITCHEN AT THE APURVA KEMPINSKI BALI. Technical Report. OTTIMMO.

SALIM, JASON RICARDO (2023) INDUSTRIAL TRAINING REPORT HOT & PASTRY KITCHEN IN CENTARA GRAND AT CENTRAL WORLD BANGKOK. Project Report. UNSPECIFIED.

SALSABILA, SHANIA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT SOYBEAN COOKIES. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SALURANTE, HIERONIMUS DIVA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “YOUR BUSINESS”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

SALURANTE, HIERONIMUS DIVA (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT SHANGRI-LA QARYAT AL BERI, ABU DHABI. Project Report. OTTIMMO INTERNATIONAL.

SANJAYA, ALAN WICAKSANA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “BURGLAR”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

SANTOSO, FRANSISKA LEONNY (2017) RESEARCH AND DFEVELOPMENT PROJECT Kersen Jam (Jam from Kersen / Mutingia Calabura L.) Utilization ofKersen Fruit as a Healthy Condiments. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SANTOSO, JESSICA BERYLIA (2020) INTERNSHIP FINAL REPORT FOOD AND BEVERAGE PRODUCTION PRANA RESORT NANDANA KOH SAMUI THAILAND. Technical Report. OTTIMMO.

SATYA JUDHA, JEMMY (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT UTILITATION OF LAMTORO (Leucaena leucocephala) AS LOW CALORIES SNACK. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SEKARWANGI, SRI DEWI (2020) INDUSTRIAL TRAINING REPORT KITCHEN & SERVICE AT BLANCO PAR MANDIF BALI. Technical Report. OTTIMMO.

SETIAWAN, DANIELA (2022) BUSINESS PLAN CULINARY ART FINAL PROJECT PANACEA. Project Report. OTTIMMO INTERNATIONAL.

SETIAWAN, FANNY (2018) RED LENTILS BALLS (Red Lentils Balls as A Healthy Food with High Protein and Rich in Fiber). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SETIONO, JESSICA INTERNSHIP FINAL REPORT PASTRY KITCHEN AT SHERATON HOTEL AND TOWERS SURABAYA. Technical Report. OTTIMMO.

SETIONO, JESSICA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT RAZOR CLAM FLAVORED GATOT CRACKERS. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SILATURACHMI, GALUH (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT HEALTHY FREE CAFFEINE AND HIGH ANTIOXIDANT COFFEE FROM DATE SEEDS. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SIMATUPANG, TIMOTHY DAVIAN (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT SURADIAN (Durian Pancake with Palm Sugar). Diploma thesis, OTTIMMO INTERNATIONAL.

SINARLI, STEFAN JONATHAN (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “RICHY PORK”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

SOEGIONO, JOCELLYN OLIVIA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “OMOSHIROI JAPANESE RESTAURANT”. Project Report. OTTIMMO INTERNATIONAL.

SOETIAWAN, CELINE BERLUSCONI (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “MBOK LIN”. Project Report. OTTIMMO INTERNATIONAL.

SOETIKNO, JORDAN OLIVER BUSINESS PLAN CULINARY ARTS FINAL PROJECT OCEAN’S WONDERS. Project Report. OTTIMMO INTERNATIONAL.

SORENSEN, JOVALDO (2020) INTERNSHIP REPORT HOLIDAY INN RESORT KANDOOMA MALDIVES. Technical Report. OTTIMMO.

SORENSEN, JOVALDO (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT HIGH CALCIUM FISH NOODLE. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SORENSEN, JOVALDO (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “HIGH CALCIUM FISH NOODLE”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

STEVEN SYNARSO, CHRISTOPHER (2019) RESEARCH AND DEVELOPMENT 2019 B"CUE (BARBEQUE BUTTER). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SUBROTO, CINDY ANGELA IRENA (2018) TAUCO FROM PEANUTS. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SUHARSONO, VERONYCA (2019) INTERNSHIP REPORT PASTRY KITCHEN AT WATERCRESS RESTAURANT WITH SPECIAL TASKS: NEW PASTRY MENU – GRANOLA BAR. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SULINTO BUDIONO, HENDRI (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT VIGOR (Healthy Fermented Drink made from pineapple as the main ingredient). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SUMENGE, SYALOMITHA MELODY (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT ANTNEST NUGGET (NUGGET SARANG SEMUT). Diploma thesis, OTTIMMO INTERNATIONAL.

SUNUR, NATASHA QIARA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “LA BUONO CAFE”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

SUSANTO, FREDERICK (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT Mr. SALTED JAM (HIGH PROTEIN HOMEMADE JAM MADE FROM SALTED EGG). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SUSANTO, LEONARD YUGO (2018) Research and New Development Final Project “ Healthy Crisp ” (Bacon Made from Rice Paper). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SUTADJI, JIMMY (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “MARMARMELLATA” (Passion Fruit Jam Rich in Vitamins A, C, and Protecting from Cancer ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

SUTANTO, MERLYN (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “ Heart BEET” THE DEVELOPMENT OF HIGH-LEVEL ANTIOXIDANT INSTANT DRINK BASED ON NATURAL BEETROOT. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Saksono, Siecilia (2023) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT JW MARRIOT PHU QUOC. Project Report. UNSPECIFIED.

Saksono, Siecilia (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Peube Cake". Diploma thesis, OTTIMMO INTERNATIONAL.

Salim, Calvin Hakinen (2022) Internship Report at De Soematra 1910. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Salim, Calvin Hakinen (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT BANANA BLOSSOM CRACKERS. Diploma thesis, OTTIMMO INTERNATIONAL.

Salim, Cathlyn (2022) Internship Final Report at De Soematra 1910 Surabaya. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Salim, Cathlyn (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT SOY MILK SILKY PUDDING WITH DRAGON FRUIT COMPOTE. Diploma thesis, OTTIMMO INTERNATIONAL.

Salim, Christopher (2022) CULINARY ARTS FINAL PROJECT PROPOSAL FUSIONISTA RESTAURANT. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Salim, Christopher (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT DUSIT THANI ABU DHABI. Project Report. OTTIMMO INTERNATIONAL.

Salim, Jason Ricardo (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Gluten Free Ravioli with Balinese Basegenep Sauce". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Salsabila, Shania (2020) INTERNSHIP REPORT Internship Report at Sheraton Surabaya Hotel & Towers in ADD Section “All Day Dining”. Technical Report. OTTIMMO.

Samuel, Samuel (2017) Internship Final Report "St. Regis Bali Resort". Technical Report. OTTIMMO.

Sandjojo, Grace Evania (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF RED KIDNEY BEAN AS SOY-FREE ALTERNATIVES IN NATTO. Diploma thesis, OTTIMMO INTERNATIONAL.

Sandra, Feren Millenia (2021) INTERNSHIP FINAL REPORT PASTRY KITCHEN AT VASA HOTEL SURABAYA. Diploma thesis, OTTIMMO INTERNATIONAL.

Sandrea, Feren Millenia (2020) Research and Development Final Project "Hi Jack! Jackfruid Seed Tortilla" (High Pottassium Tortilla). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Santoso, Astri Mulyawati Budi (2017) Internship Final Report "The Ritz Carlton Bali". Project Report. OTTIMMO.

Santoso, Catherine Willyana (2017) Tugas Akhir Magang "Shangri-La Hotel Surabaya". Project Report. OTTIMMO.

Saputra, Abigail Phoebe (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE UTILIZATION OF MANGOSTEEN RIND AND DATES FOR FRUIT LEATHER. Diploma thesis, OTTIMMO INTERNATIONAL.

Saputra, Marcelinus Rizki (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF MILLET POWDER AS THE MAIN INGREDIENTS FOR MAKING HEALTHY CEREAL. Diploma thesis, OTTIMMO INTERNATIONAL.

Sari, Dian Kartika (2017) Laporan Hasil Magang "Java Paragon Hotel dan Apartement". Project Report. OTTIMMO.

Satya, Aditya Dwi (2021) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT IN THE PASTRY KITCHEN AT ASIALINK HOTEL BY PRASANTHI BATAM. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Satya, Aditya Dwi and Dewi, Irra Chrisyanti (2020) RESEAR¬CH AND DEVELOPMENT FINAL PROJECT TOFKIES (TOMATO FRIED BREAD WITH SESAME). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Sausan, Fatimah (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF BREADNUT AS FISH FLAKES ANALOG. Diploma thesis, OTTIMMO INTERNATIONAL.

Sembiring, Tiffany Lilasari (2017) Laporan Hasil Magang "Sheraton Bali Kuta Resort". Technical Report. OTTIMMO.

Sethio, Renaldi Putra (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZING CAROB AND BEETROOT AS A SYRUP ALTERNATIVE FOR PREGNANT WOMEN AND CHILDREN. Diploma thesis, OTTIMMO INTERNATIONAL.

Setianto, Yenita (2022) Internship Final Report "Main Kitchen Internship at Common Grounds Surabaya". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Setianto, Yenita (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT DTMC (DREGS TOFU MENTAI CHOUX). Diploma thesis, OTTIMMO INTERNATIONAL.

Setiawan, Daniela (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF PUMPKIN FLOUR (Cucurbita Moschata Duch) IN MAKING GLUTEN FREE BAKED BROWNIES. Diploma thesis, OTTIMMO INTERNATIONAL.

Setiawan, Daniela (2024) INDUSTRIAL INTERNSHIP REPORT : TRAINING INTERNSHIP REPORT AT CORICA PASTRIES CENTRAL KITCHEN. Project Report. OTTIMMO INTERNATIONAL.

Setiawan, Joel Jusuf (2021) INTERNSHIP FINAL REPORT CULINARY KITCHEN AT LATAR IJEN RESTAURANT. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Setiawan, Joel Jusuf (2020) Research and Development Final Project "C'KIES TUK" (Katuk Cookies). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Setiawan, Karina Oka (2020) INTERNSHIP FINAL REPORT YATTA IZAKAYA AND BLANCO PAR MANDIF BALI. Technical Report. OTTIMMO.

Setiawan, Olivia Gladys (2022) ENTREPRENURSHIP FINAL REPORT "SECRET BOWL". Technical Report. OTTIMMO INTERNATIONAL.

Setiawan, Stella Caroline (2020) Research and Development Final Project "LA APAISANT" (Fermented Beverages Made from Matoa (POMETIA PINNATA)). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Setiawan, Thalia Oka (2020) INDUSTRIAL TRAINING REPORT Internship Report at Restaurant Locavore “Go Local or Go Home” UBUD, BALI. Technical Report. OTTIMMO.

Setiawan, Yudha Gusri (2017) Laporan Praktik Magang "PT. Aerofood ACS Surabaya". Technical Report. OTTIMMO.

Setiawati, Fanny (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF CANNA TUBER FLOUR AND MUNG BEAN FLOUR AS INGREDIENTS EGGROLL. Diploma thesis, OTTIMMO INTERNATIONAL.

Shafiyah, Davina Alifah (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATIONS OF LYCOPENE SOURCES IN TOMATOES AND GUAVA FOR ACNE PRONE SKIN AS A BASE INGREDIENT FOR FRUIT ROLL. Diploma thesis, OTTIMMO INTERNATIONAL.

Sharon, Villani (2022) Industrial Training Report Cold Kitchen and Hot Kitchen at Raffles Hotel Jakarta. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Sharon, Villani (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "7 AM SPREAD" (Mixed Fruits & Veggies Porang Spread with Eggshell Powder). Diploma thesis, OTTIMMO INTERNATIONAL.

Sieto, Felicia Angelica (2023) INDUSTRIAL TRAINING REPORT : Hot kitchen at pullman doha westbay. Project Report. UNSPECIFIED.

Sieto, Felicia Angelica (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Vegan Meatball (Vegan Meatball from Moringa Leaf Breadfruit and Breadfruit Skin)". Diploma thesis, OTTIMMO INTERNATIONAL.

Simatupang, Timothy Davian (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT VASA HOTEL. Project Report. OTTIMMO INTERNATIONAL.

Sinaga, Vigo Andesta (2021) FOOD PRENEUR PROGRAM KEDAI YAKO. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Sinaga, Vigo Andesta (2020) Research and Development Final Project "KOYAK" (Croquette Tempoyak). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Sinarli, Stefan Jonathan (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT HOT & COLD KITCHEN AT LACI RESTAURANT BALI. Project Report. OTTIMMO INTERNATIONAL.

Sindarto, Jacqueline (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : GLUTEN FREE PIZZA CRACKERS FROM MODIFIED CASSAVA FLOUR AND CHICKEN FEET FLOUR WITH DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Soegiono, Daniel Putra (2021) INTERNSHIP REPORT “DIM SUM TRAINING AT TANG PALACE JW MARRIOTT SURABAYA”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Soegiono, Daniel Putra (2020) Research and Development Final Project High Nutritious Green Salt (Spinach as a Salt to Help Immune System and Nutrients Boost). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Soegiono, Jocellyn Olivia (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Production Snacks From Spring Roll Pastry Without Frying. Diploma thesis, OTTIMMO INTERNATIONAL.

Soegiono, Jocellyn Olivia (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT KANVAZ PATISSERIE BY VINCENT NIGITA BALI. Project Report. OTTIMMO INTERNATIONAL.

Soetiawan, Celine Berlusconi (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP AT PARESA RESORT PHUKET THAILAND. Project Report. OTTIMMO INTERNATIONAL.

Soetikno, Jordan Oliver (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : The Utilization of eggplant, tofu, oyster mushrooms and enoki mushrooms to make Vegetarian Nugget Analogs. Diploma thesis, OTTIMMO INTERNATIONAL.

Soetopo, Albert Jayadi (2020) RESEAR¬CH AND DEVELOPMENT FINAL PROJECT BOBEL (Pecel Bubble Tea). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Sonith, Natasha Alexia (2022) INDUSTRIAL TRAINING REPORT GARDE MANGER AT FOUR POINT BY SHERATON SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Sonith, Natasha Alexia (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT CRYSTAL GUAVA MOCHI (MOCHIIPY). Diploma thesis, OTTIMMO INTERNATIONAL.

Souisa, Yeni (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : PEANUT TEMPEH MILK AS AN ALTERNATIVE DRINK FOR LACTOSE INTOLERANCE. Diploma thesis, OTTIMMO INTERNATIONAL.

Stefani, Stefani (2022) INTERNSHIP REPORT JW MARRIOTT HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Stefani, Stefani (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT TOLO CHIPS BLACK-EYED PEAS TEMPEH CHIPS (Kripik Tempe Kacang Tolo). Diploma thesis, OTTIMMO INTERNATIONAL.

Styvani, Ang Yulinda (2016) Internship Final Report "Le Galleria Gourmet "Kitchen & Chocolate"". Technical Report. OTTIMMO.

Sugianto, Laurenz Alan Ricardo (2023) Industrial Training Report "Cold Kitchen and Pastry Kitchen at Namaaz Dining". Project Report. UNSPECIFIED.

Sugianto, Laurenz Alan Ricardo (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Plant-Based Tekwan Soup". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Sugito, David (2023) INDUSTRIAL TRAINING REPORT : HOT KITCHEN IN 209 DINING BY VASA HOTEL SURABAYA. Project Report. UNSPECIFIED.

Sugito, David (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "OvoVegetarian Noodle from Bentul". Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Suherman, Angelina (2021) INTERNSHIP FINAL REPORT BAKERY AND PASTRY DEPARTMENT AT MIER DESSERT AND PATISSERIE MALANG. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Suherman, Angelina (2020) Research and Development Final Project Woku Tofu (Healthy Tofu with Manado Flavor). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Sumenge, Syalomitha Melody (2023) INDUSTRIAL TRAINING REPORT : Industrial Training Report at French Riviera Dubai. Project Report. UNSPECIFIED.

Sundiharto, Calvin Jonathan (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE BENEFIT OF FERMENTED BILIMBI FRUIT AS HOT SAUCE. Diploma thesis, OTTIMMO INTERNATIONAL.

Sundjaja, Michael (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Ginger Pudding". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Sundjaja, Michael (2023) INDUSTRIAL TRAINING REPORT INTERNSHIP AT PAVILION RESTAURANT IN JW MARRIOTT SURABAYA. Project Report. UNSPECIFIED.

Sunirfan, Eric (2020) Research and Development Final project "Sosis Jack" *High Fiber Jackfruit Sausage). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Surandio, Kinneta Zebe Onnyshint (2017) Laporan Akhir Magang "Harris Hotel & Convention Surabaya". Project Report. OTTIMMO.

Susanti, Novi (2017) Internship Final Report "The St Regis Bali Resort". Technical Report. OTTIMMO.

Susanto, Angelica Octavira (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT THE APURVA KEMPINSKI. Project Report. OTTIMMO INTERNATIONAL.

Susanto, Christina Angela (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP TRAINING REPORT AT OURA. Project Report. OTTIMMO INTERNATIONAL.

Susanto, Jessica Amanda (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT VASA HOTEL SURABAYA. Project Report. OTTIMMO INTERNATIONAL.

Susanto, Leonardo Raymond (2021) INDUSTRIAL TRAINING REPORT HOT KITCHEN IN FOUR POINTS HOTEL BY SHERATON SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Susanto, Leonardo Raymond (2020) Research and Development Final Project "Pan-Fried Cheeseburger Dumpling". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Susanto, Stephen Kevin (2023) INDUSTRIAL TRAINING REPORT : Hot kitchen Cuca Restauramt. Project Report. UNSPECIFIED.

Susanto, Stephen Kevin (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Makgeoli (Minumanan Frementasi dari 4 Macam Beras)". Diploma thesis, OTTIMMO INTERNATIONAL.

Susanto, Winson Satryo Budi (2023) INDUSTRIAL TRAINING REPORT : Breakfast And In Room Dining In Shangri-La Qaryat Al Beri Abu Dhabi Hotel. Project Report. UNSPECIFIED.

Susanto, Winson Satryo Budi (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT VEGAN COTO. Diploma thesis, OTTIMMO INTERNATIONAL.

Susilo, Christofer Alexandro (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Chicken Breast Crisps with Onion Flavoured Chilli Paste". Diploma thesis, OTTIMMO INTERNATIONAL.

Sutanto, Grace Mustika (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : ULTILIZATION OF YOUNG JACKFRUIT AND SWEET POTATO IN CRISPY SERUNDENG. Diploma thesis, OTTIMMO INTERNATIONAL.

Sutedjo, Olyvia Alexander (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT JW MARRIOTT SURABAYA. Project Report. OTTIMMO INTERNATIONAL.

Swandi, Rifaldi (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZING PINEAPPLE WASTE AND SHRIMP SHELL AS A LOW-SODIUM MEAT TENDERIZING AND SEASONING RUB. Diploma thesis, OTTIMMO INTERNATIONAL.

sanjaya, Alan wicaksana (2024) INDUSTRIAL TRAINING REPORT : Internship Report at Mozaic Restaurant Ubud. Project Report. OTTIMMO INTERNATIONAL.

sutedjo, olyvia alexander (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF STRING BEANS AND MUNG BEANS FOR HEALTHY PATTY WITH PAN SEAR METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

T

Tanujaya, Tan Billy (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : OVO VEGETARIAN PATTY FROM JACKFRUIT SEEDS AND MUSHROOMS AS REPLACEMENT OF BEEF. Diploma thesis, OTTIMMO INTERNATIONAL.

Tanujaya, Tjhin Kevin Ade Putra (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : VEGAN JERKY BITS FROM CHICKPEA AS REPLACEMENT OF CHICKEN MEAT FOR HIGH PROTEIN AND LOW CALORIE FOOD. Diploma thesis, OTTIMMO INTERNATIONAL.

TAN, SHELIN ANGELINA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “MYRISTICA”. Project Report. OTTIMMO INTERNATIONAL.

TANDIARTA, GRACIA VICENTIA (2020) INTERNSHIP REPORT BAKING AND PASTRY KITCHEN IN METIS RESTAURANT, LOUNGE AND GALLERY BALI. Technical Report. OTTIMMO.

TANIA, RIKA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT BUAH NAGA JAM (High Polyphenol Dragon Fruit Jam for Reduce Cancer). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

TANJUNG, AURELIA VIOLIN (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “THE WITA’S”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

TANSY ALIANTO, ELIZABETH (2019) Research and Development Final Project “MADELINE “ (Made from Purple Sweet Potato High In Antioxidant). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

TANTO, ELAINE ANDRIO PUTRI CHRIS (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT BROSO MUFFIN (Lowering Cholesterol muffin from brown rice flour and soy milk). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

TANUJAYA, TAN BILLY (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Westeast Restaurant”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

TEDJO, SABRINA FAUSTINA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “FRUITY BOMBA JAM” PROCESSING RAW PAPAYA INTO JAM PRODUCT WITH HIGH FIBER AND VITAMINS. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

TEDJOSUKMONO, CONAN UTOMO (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “PASTA MANO”. Project Report. OTTIMMO INTERNATIONAL.

TERRENCE, VALENTINUS (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT PROPOSAL “AQUA REEF”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

THENU, CALVIN (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT COFFEE AND GO (Coffee Jam Rich in Vitamins B2, B5, B3 and Potassium). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

THUNGADI, WIDODO (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT MUNGJAM (LOW CARBS GREEN BEAN JAM). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

TIFFANY, SARAH (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT BROWCOLI (Brownies made from Broccoli flour and Condensed Soybean Milk with many Healthy Benefits). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

TRICELIA, NADYA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT FREEZE DRIED BANANA PEEL POWDER. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

TRIOKTAVIANI, MARIA CANDRA (2020) RESEARCH AND DEVELOPMENT FINAL SHEET O! SHEET (NUTRITIOUS SHEET FROM DAIKON LEAVES). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

TRIPUTRI NGADIMAN, AUSTINE (2019) RESEARCH AND DEVELOPMENT OF NEW PRODUCT “GO GRANS BREAD” (High in Fiber, Dietary Program, Powerful Cancer Prevention, Vitamin E, Vitamin K, B6). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

TYEISIA GISELLE WIJAYA, GABRIELLE (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT ANANAS “MEAT TENDERIZER FROM PINEAPPLE SKIN AND CROWN”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Tali, Ryan Elim (2023) INDUSTRIAL TRAINING REPORT : Industrial Training report at Skool Kitchen. Project Report. UNSPECIFIED.

Tali, Ryan Elim (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Nata de Melon". Diploma thesis, OTTIMMO INTERNATIONAL.

Tambayong, Michelle Fiorenza (2022) Foodpreneur Report Celekitzz ( Cele Kitchen). Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Tambayong, Michelle Fiorenza (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT LO'CALOW (GLUTEN FREE APPLE COOKIES WITH APPLE SKIN FLOUR). Diploma thesis, OTTIMMO INTERNATIONAL.

Tampemawa, Maria Krisnalia Ega (2021) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT IN THE KITCHEN AT FOUR POINTS BY SHERATON MANADO HOTEL. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Tampemawa, Maria Krisnalia Ega (2020) Research and Development Final Project Mafruit Cake (healthy Cake and High in Nutrients. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Tan, Shelin Angelina (2024) INDUSTRIAL TRAINING REPORT : PASTRY,LAMINATION,AND BAKERY IN BRAUD ARTISAN BAKERY( HEADQUARTERS). Project Report. OTTIMMO INTERNATIONAL.

Tanamal, Caithlyn Lilyanne (2023) INDUSTRIAL TRAINING REPORT : Internship Report at Mandarin Oriental Jakarta. Project Report. UNSPECIFIED.

Tanamal, Caithlyn Lilyanne (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Jackfruit Rags Rendang". Diploma thesis, OTTIMMO INTERNATIONAL.

Tanjani, Yosephien (2021) INTERNSHIP REPORT GARDE MANGER AT FOUR POINTS BY SHERATON SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Tanjani, Yosephien (2020) Research and Development Final Report "KEPO" KIWI PEEL POWDER (Healthy Alternative Powder). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Tanjaya, Felix Sandro (2021) INDUSTRIAL TRAINING REPORT PASTRY & HOT KITCHEN IN FOUR POINTS HOTEL BY SHERATON SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Tanjung, Aurelia Violin (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT HOT KITCHEN IN EGG STATION AT DOUBLETREE BY HILTON PHUKET BANTHAI RESORT. Project Report. OTTIMMO INTERNATIONAL.

Tanri, Angeline Nastasya (2021) INTERNSHIP FINAL REPORT INTERNSHIP REPORT AT GAMMARA HOTEL. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Tanri, Angeline Nastasya (2020) Research and Development Final Project Rociko (Healthy Bread made from cilembu with barongko filling). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Tanri, Gladys Triana (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "MIANA LEAVES & MEATBALL ANALOGUE VEGETARIAN PIE". Diploma thesis, OTTIMMO INTERNATIONAL.

Tanri, Gladys Triana (2023) Industrial Training Report "Bakery and Pastry Kitchen in BRAUD Artisan Bakery Bali". Project Report. UNSPECIFIED.

Tanriady, Paulina Tricia (2021) INTERNSHIP FINAL REPORT INTERNSHIP ACTIVITIES AT CUCA RESTAURANT BALI. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Tanriady, Paulina Tricia (2020) Research and Development Final Project "Palm Treats" (Dairy-Free and Soy-Free Coconut kefir Yogurt). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Tansil, Angel Natalia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : Dododol Beetroot Pumpkin as an Alternative to Healthy Food. Project Report. OTTIMMO INTERNATIONAL.

Tanujaya, Kevin Ade Putra (2024) INDUSTRIAL TRAINING REPORT : AT MOVENPICK RESORT AND SPA JIMBARAN BALI. Project Report. OTTIMMO INTERNATIONAL.

Tanujaya, Tan Billy (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT AYANA RESORT BALI. Project Report. OTTIMMO INTERNATIONAL.

Tanujaya, Tjhin Kevin Ade Putra (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Krisana Masale”. Project Report. OTTIMMO INTERNATIONAL.

Teja, Ivana Fitriana (2022) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT FINAL PROJECT PUMPKIN WAFFLE. Diploma thesis, OTTIMMO INTERNATIONAL.

Tejakusuma, Justine Priestley (2023) INDUSTRIAL TRAINING REPORT : KITCHENS IN W HOTELS SEMINYAK BALI. Project Report. UNSPECIFIED.

Tejakusuma, Justine Priestley (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT DATE SEEDS COFFEE KOHAKUTOU. Diploma thesis, OTTIMMO INTERNATIONAL.

Terrence, Valentinus (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Kepok Banana Tape Spread. Diploma thesis, OTTIMMO INTERNATIONAL.

Terrence, Valentinus (2024) INDUSTRIAL TRAINING REPORT : TRAINING REPORT AT BARTOLO BALI. Technical Report. OTTIMMO INTERNATIONAL.

Thejaputra, Kelly Maryanti (2022) BUSINESS PROPORAL ENTREPRENEUR "THE L'AMORE". Technical Report. OTTIMMO INTERNATIONAL.

Thejaputra, Kelly Maryanti (2020) Research and Development Final Project "Healthy Pop Life" (Popping Boba from Drafon Fruit Skin Extract. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Theodore, Paskalis Melvern (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF FROG MEAT TO MAKE POWDERED STOCK WITH ADDED EGG SHELLS POWDER. Diploma thesis, OTTIMMO INTERNATIONAL.

Thiara, Cecilia (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Seluang Fish Soy Sauce". Diploma thesis, OTTIMMO INTERNATIONAL.

Thiara, Cecilia (2023) INDUSTRIAL TRAINING REPORT : PASTRY, LAMINATION AND BAKERY IN BRAUD ARTISAN BAKERY (HEADQUARTERS). Project Report. UNSPECIFIED.

Thionarto, Gabrielle Violetta (2023) "INDUSTRIAL TRAINING HOT AND COLD KITCHEN TRAINING IN KONG BALI". Project Report. UNSPECIFIED.

Thunggal, Joshua Immanuel (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROA FISH AS THE MAIN INGREDIENT FOR MAKING SERUNDENG. Diploma thesis, OTTIMMO INTERNATIONAL.

Timothy, Kevin (2021) INTERNSHIP FINAL REPORT WHEN YOU FIND US DINING ROOM SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Timothy, Kevin (2020) Research and Development Final Project "Utilization of Jackfruit Seeds as Potatoes Substitute for Making Doughnuts". Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Tiono, Monica (2021) INDUSTRIAL TRAINING REPORT “PASTRY AND GARDE MANGER AT FOUR POINTS BY SHERATON SURABAYA”. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Tiono, Monica (2020) Research and Development Final Project "Lavender and Chrysanthemum Jam" (Healthy jam to Help Insomnia). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Tjahjadi, Archie (2023) INDUSTRIAL TRAINING REPORT :MASON CANGGU BALI. Project Report. UNSPECIFIED.

Tjahjadi, Archie (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT VEGAN SAUSAGE (Vegan Sausage from Jackfruit and Oyster Mushroom). Diploma thesis, OTTIMMO INTERNATIONAL.

Tjandra, Eunike (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : USE OF KENIKIR WITH A MIXTURE OF MANGOSTEEN PEEL EXTRACT AS AN INGREDIENT FOR CRISPY NORI SNACKS. Diploma thesis, OTTIMMO INTERNATIONAL.

Tjhai, Pierre Clyde Weber (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF GUAVA FRUIT FERMENTATION AS WINE. Diploma thesis, OTTIMMO INTERNATIONAL.

Tjoa, Michella Viendra (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF BROWN RICE FLOUR AND MOCAF FLOUR FOR GLUTEN-FREE CEREAL. Project Report. OTTIMMO INTERNATIONAL.

Tjong, Gilbert James (2023) INDUSTRIAL TRAINING REPORT : HOT AND COLD KITCHEN IN VELIGANDU RESORT MALDIVES. Project Report. UNSPECIFIED.

Tjong, Gilbert James (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT HEALTHY DESSERT (BOBA FROM JACKFRUIT SEED). Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Tjudoko, Stefanny Ellisabeth (2023) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT SKOOL KITCHEN. Project Report. UNSPECIFIED.

Tjudoko, Stefanny Ellisabeth (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Avocado Cookies with Lotus Root Flour". Diploma thesis, OTTIMMO INTERNATIONAL.

Tjundawan, Nathaniel Jason (2023) INDUSTRIAL TRAINING REPORT : Internship Training at JW Marriott Emerald Bay Phu Quoc, Vietnam. Project Report. UNSPECIFIED.

Tjundawan, Nathaniel Jason (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Vegan Takoyaki". Diploma thesis, OTTIMMO INTERNATIONAL.

Trioktaviani, Maria Candra (2020) Research and Development Final Project "Sheet O! Sheet" (Nutritious Sheet from Daikon Leaves). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

tan, Shelin anggelina (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF NUTMEG AS A FLAVOR ENHANCER FOR BEER FERMENTATION. Diploma thesis, OTTIMMO INTERNATIONAL.

U

Utomo, Angeline Listiyani (2023) INDUSTRIAL TRAINING REPORT BAKERY AND PASTRY IN BRAUD ARTISAN BAKERY BALI. Project Report. UNSPECIFIED.

ULIN, AGUNG KURNIA WIJAYA (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT CRISPY AVSKIN ( Avocado Skin Chips ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Ulya, Naufa (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : HIGH IN FIBER SNACK BAR FROM SORGHUM AND SORGHUM SUGAR. Diploma thesis, OTTIMMO INTERNATIONAL.

Untari, Sarah Tiffany (2020) INTERNSHIP FINAL REPORT FOOD AND BEVERAGE PRODUCTION THE APURVA KEMPINSKI BALI “MAJESTIC ELEGANCE DESSERT”. Technical Report. OTTIMMO.

Utama, Roberto Wijaya (2022) INTERNSHIP REPORT AT SCOOPS AND MY STORY. Technical Report. OTTIMMO INTERNATIONAL.

Utami, Putu Nadia Pramesti (2023) INDUSTRIAL TRAINING REPORT : Internship at Blanco Par Mandif. Project Report. UNSPECIFIED.

Utami, Putu Nadia Pramesti (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Proll Tape Pisang". Diploma thesis, OTTIMMO INTERNATIONAL.

Utomo, Angeline Listiyani (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Vegetarian Multigrain Butter". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Utomo, Daniella Brillianty (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : PROCESSING GLUTEN FREE INGREDIENTS WITH MOCAF FLOUR INTO APPLE PIE. Diploma thesis, OTTIMMO INTERNATIONAL.

Uyanto, Hadi Sebastian (2021) INTERNSHIP REPORT PASTRY & MAIN KITCHEN AT G’SIGN HOTEL BANJARMASIN. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Uyanto, Hadi Sebastian (2020) Research and Development Final Project "BAPE MEATBALL" (Banana Peels Meatball). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

V

VANIA SALIM, CLARISSA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT "Go Go JACK" (Nutrient-Rich Vegetable from Cured-Fermented Jackfruit ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

VICENTIA TANDIARTA, GRACIA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT (Fishbone Red Rice Noodle with Healthy Benefits). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

VIRISYA ALVERINA, JESSICA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT NUTILIFE ( Healthy Chocolate and Nut Spread high in nutrients ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Valent, Michael (2017) Internship Final Report "Noach Cafe and Bistro Surabaya". Technical Report. OTTIMMO.

Vanessa, Fidella (2017) Laporan Hasil Magang "Cuca Restaurant Bali dan D'Kevin Bar and Bistro". Technical Report. OTTIMMO.

Vania, Melissa Rebecca (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF SUNFLOWER SEED AS A SUBSTITUTE INGREDIENT FOR PEANUT SAUCE. Diploma thesis, OTTIMMO INTERNATIONAL.

Vania, Virna (2017) Internship Final Report "Noach Cafe and Bistro Surabaya". Technical Report. OTTIMMO.

Vercelli, Jefanny (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF PORANG TUBERS AND PURPLE SWEET POTATOES FOR MAKING RED RICE ANALOG RICH IN FIBER, ANTIOXIDANTS, AND PROTEIN. Diploma thesis, OTTIMMO INTERNATIONAL.

Veronika, Flora (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROPOSAL : PRESERVING SHARK MEAT WITH CURING TOGETHER WITH SMOKING METHOD FOR IMPROVING TEXTURE AND EXTENDING SHELF LIFE. Diploma thesis, OTTIMMO INTERNATIONAL.

Vina Anastasia, Cuo (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Seafood Hunter”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Vincent, Vincent (2022) Industrial training report " Piquant Jakarta". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Vincent, Vincent (2022) RESEARCH AND DEVELOPMENT FINAL PROJECET "CONG FAN KIWI" (Cong Fan Kiwi Juice with Dehydrated Kiwi Skin Tuile). Diploma thesis, OTTIMMO INTERNATIONAL.

Vinsenso, Maximillian Goldstein (2020) Research and Development Final Project "PASTA" (Red Rice Pasta). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Violetta, Gabrielle (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT VEGAN LASAGNA (Lasagna made from Daun Kelor, Tofu and Yeast Ricotta, and Mushrooms Tomato Sauce). Diploma thesis, OTTIMMO INTERNATIONAL.

W

Wardhana, Ahmad Daffa Widya (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : GLUTEN-FREE NUGGET FOOD INNOVATION MADE FROM CATFISH WITH MOCAF FLOUR. Diploma thesis, OTTIMMO INTERNATIONAL.

Widitama, Achmad Aqil Gymnastiar (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : USE EDAMAME AS A HEALTHY SPREAD. Diploma thesis, OTTIMMO INTERNATIONAL.

WARDHANA, AHMAD DAFFA WIDYA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “AMORE”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

WIBOWO, ANGELIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT AROMATIC JAM : HIGH ANTIOXIDANT JAM FROM LEMONGRASS AND DATES. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WIDITAMA, ACHMAD AQIL GYMNASTIAR (2024) INDUSTRIAL TRAINING REPORT AT BVLGARI RESORT BALI – IL RISTORANTE – LUCA FANTIN. Project Report. OTTIMMO INTERNATIONAL.

WIJAYA, ALVIN (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “ ABON TEWEL” UTILIZATION OF YOUNG JACKFRUIT AS AN ALTERNATIVE TO VEGETARIAN HIGH FIBER FLOSS. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WIJAYA, DENY LEONARDO TISAN (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT "CAROTENE" UTILIZATION OF CARROT AS VITAMIN A SOURCE JAM. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WIJAYA, FEBRINA ALBIONITA TJANDRA (2020) Entrepreneurship by Weby Resto. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WIJAYA, FEBRINA ALBIONITA TJANDRA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “ MORINGA SPREAD ( LOW CALORIES AND HIGH IN PROTEIN)”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WIJAYA, FEBRINA ALBIONITA TJANDRA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “ MORINGA SPREAD ( LOW CALORIES AND HIGH IN PROTEIN)”. OTTIMMO. (Submitted)

WIJAYA, GABRIELLE TYEISIA GISELLE (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT ANANAS “MEAT TENDERIZER FROM PINEAPPLE SKIN AND CROWN”. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WIJAYA, ROLAND IGNASIUS (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT MUSHROOM SYRUP (Shitake mushroom syrup high of antioxidant and vitamin B). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WIJAYA, STEFANI FLORENCYA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT CILEMBU SWEET POTATO SPREAD FOR LOW OF CHOLESTROL SWEET POTATO SPREAD. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WIJAYA, WILSON (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “The Veg’s “ Banana Blossom Floss ( Rich in Vitamin A,C,E, Fiber, and Potassium ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WIbowo, Ester Cahya (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "BAK KIEN MANTOEL" (Milkfish Bak Kien). Diploma thesis, OTTIMMO INTERNATIONAL.

WONG, STEPHANIE (2018) "DOLCEE" LESS SUGAR TERAP SYRUP. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WONGSO, CHELSIE (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “TAMACA” (Chewy Candy, Rich in Vitamins Made From Tamarillo and Nutritious Chia Seeds). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

WYNNE CUACA, VERINA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT GINGER FLOWER JELLY DRINKS. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Wagono, Steve Yonathan (2017) Internship Final Report "le Galleria Gourmet". Technical Report. OTTIMMO.

Walstra, Pieter and Wouters, Jan T. M. and Geurts, Tom J. Dairy Science and Technology. Taylor & Francis. (Unpublished)

Wandira, Gisela Ayu Mustika INTERNSHIP REPORT AT VASA HOTEL SURABAYA IN PASTRY SECTION. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Wandira, Gisela Ayu Mustika (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT LELE BAYAM SPRINKLES (LEBAY'S). Diploma thesis, OTTIMMO INTERNATIONAL.

Wang, Nelsen Alex (2024) CULINARY INNOVATION AND NEW PRODUCT : DEVELOPMENT REPORT UTILIZATION OF CHICKEN BREAST, PUMPKIN SEEDS, EDAMAME, AND TEMPEH IN MAKING SAVORY PROTEIN BAR. Diploma thesis, OTTIMMO INTERNATIONAL.

Wangsaatmadja, Richard Kurnia (2017) Internship Final Report "Le Galleria". Technical Report. OTTIMMO.

Wanlie, Xelia (2021) CULINARY INOVATION AND NEW PRODUCT DEVELOPMENT PROJECT VEGETABLE OAT'S BRULEE BOMB WITH LODEH CREAMY SAUCE. Diploma thesis, OTTIMMO INTERNATIONAL.

Wanlie, Xelia (2022) Industrial Training Report Hot Kitchen at Latar Ijen Resto and Cafe. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Wardhana, Ahmad Daffa Widya (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT MÖVENPICK RESORT & SPA JIMBARAN BALI. Project Report. OTTIMMO INTERNATIONAL.

Wardoyo, Valensya Veronica (2023) INDUSTRIAL TRAINING REPORT : PAVILION AND PASTRY IN JW MARRIOTSURABAYA. Project Report. UNSPECIFIED.

Wardoyo, Valensya Veronica (2023) RESEARCH AND DEVELOPMENT FINAL REPORT "Red Bean Tempeh Balls". Diploma thesis, OTTIMMO INTERNATIONAL.

Wibisono, Fernando (2023) INDUSTRIAL TRAINING REPORT : Internship at Chamas Vasa Hotel Surabaya. Project Report. UNSPECIFIED.

Wibisono, Go Fernando (2023) RESEARCH AND DEVELOPMENT FINAL REPORT "VEGAN SPAM WITH SAMBAL DABU-DABU". Diploma thesis, OTTIMMO INTERNATIONAL.

Wibowo, Ester Cahya (2022) Internship Final Project at "Cuca Restaurant". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Wibowo, Giovanni (2022) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PARMESAN GNOCCHI MORINGA. Diploma thesis, OTTIMMO INTERNATIONAL.

Wibowo, Giovanni (2022) INDUSTRIAL TRAINING REPORT AT FOUR POINT HOTEL PAKUWON INDAH SURABAYA. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Widardi, Marcella Aileen (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT PALKUNANG (High Protein, Calcium, and Fiber Empal Made from Jackfruit Skin). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Widitama, Achmad Aqil Gymnastiar (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “OMAH PANDAWA”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Wijaya, Cindy Miracel (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Dragon Fruit Skin Kombucha Vegan Panna Cotta". Diploma thesis, OTTIMMO INTERNATIONAL.

Wijaya, Clara Faustine (2023) INDUSTRIAL TRAINING REPORT : PASTRY AND COLD KITCHEN AT FOLIE RESTAURANT BALI. Project Report. UNSPECIFIED.

Wijaya, Clara Faustine (2022) RESEARCH AND DEVELOPMENT REPORT "FERMENTED PURPLE SWEET POTATO TURKISH DELIGHT (TABELY)". Diploma thesis, OTTIMMO INTERNATIONAL.

Wijaya, Davina Kristie (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : PESTO SAUCE SUBSTITUTE WITH PEGAGAN LEAVES AND MACADAMIA NUTS. Diploma thesis, OTTIMMO INTERNATIONAL.

Wijaya, Kallia Maera (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “STAR ANISE RESTAURANT”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Wijaya, Kallia Maera (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF FOOD WASTE (RICE WASHING WATER, PINEAPPLE SKIN & PINEAPPLE FLESH JUICE) FOR MAKING NATA DE PINARI. Diploma thesis, OTTIMMO INTERNATIONAL.

Wijaya, Kallia Maera (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT VASA HOTEL SURABAYA. Project Report. OTTIMMO INTERNATIONAL.

Wijaya, Kathleen (2022) INDUSTRIAL TRAINING REPORT "KONG Bali". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Wijaya, Kathleen (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT CENDOLICIOUS (CENDOL WITH SHIRATAKI RICE). Diploma thesis, OTTIMMO INTERNATIONAL.

Wijaya, Melissa Prilcia Kusuma (2017) Laporan Akhir Magang "Hotel Ciputra World Surabaya". Project Report. OTTIMMO.

Wijaya, Theresia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : GLUTEN FREE AND HIGH PROTEIN COOKIES FROM SOYBEAN USING DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Wijaya, Vincent Alexander (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : HIGH DIETARY FIBER KWETIAO FROM LENTIL. Diploma thesis, OTTIMMO INTERNATIONAL.

Wijaya, Raphaela (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : PROCESSING FIBER-RICH SORGHUM PLANTS INTO KWETIAU NOODLES BY USING STEAMING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Wijayanti, Aulia Putri (2020) ENTREPRENERUSHIP FINAL PROJECT ANITA GARDEN. Technical Report. OTTIMMO.

Wijayanto, Elizabeth Maudy (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF PSYLLIUM HUSK AND KONJAC AS HIGH-FIBER DETOX JELLY. Diploma thesis, OTTIMMO INTERNATIONAL.

Winarko, Michael Adrian (2022) Kaako. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Winarko, Michael Adrian (2021) RESEARCH AND DEVELOPMENT FINAL PROJECT KANGKUNG PUDDING AND KOMAK SAUCE (KaaKo). Diploma thesis, OTTIMMO INTERNATIONAL.

Wiraguna, Christian (2024) INDUSTRIAL TRAINING REPORT : SHANGRI-LA QARYAT AL BERI ABU DHABI. Diploma thesis, OTTIMMO INTERNATIONAL.

Wiraguna, Christian (2023) RESEARCH AND DEVELOPMENT FINAL PROJECT "Cookies Sorghum". Diploma thesis, OTTIMMO INTERNATIONAL.

Wiryanto, Alvaro Kevin (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT REDWOOD CAFE. Project Report. OTTIMMO INTERNATIONAL.

Wiryanto, Alvaro Kevin (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Duck Gyoza with Cassava flour. Diploma thesis, OTTIMMO INTERNATIONAL.

Wiryanto, Alvaro Kevin (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT VIDA BEACH RESORT BY EMAAR GROUP. Project Report. OTTIMMO INTERNATIONAL.

Witomo, Gabrielle Jessica (2022) FOODPRENEUR REPORT "HEAVENLYCAKE". Technical Report. OTTIMMO INTERNATIONAL.

Witomo, Gabrielle Jessica (2020) Research and Development Final Project Smoked Lidah Rica (Smoked Beef Tongue with Chili Pepper). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Wong, Kevin Julio (2023) INDUSTRIAL TRAINING REPORT : Hot Kitchen in The Westin Surabaya. Project Report. UNSPECIFIED.

Wong, Kevin Julio (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Cookies with lotus seed flour". Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Woo Jin, Kim (2017) Internship Final Report "Le Galleria Gourmet Kitchen and Chocolate". Project Report. OTTIMMO.

Wuri, Wulandari P.V. (2020) INTERNSHIP FINAL REPORT INTERNSHIP REPORT IN THE KITCHEN AT BLANCO PAR MANDIF BALI. Technical Report. OTTIMMO.

wijaya, cindy miracel (2023) INDUSTRIAL TRAINING REPORT : Internship at Jumeirah al Naseem Dubai. Project Report. UNSPECIFIED.

X

XAVIERA, CARLITA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “SĀNVORS RESTAURANT”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Y

YAPIRA, ANGEL (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “ANGEL RESTAURANT”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

YASIN, AZ ZAHRA’ NUR BASILIYA (2020) INTERNSHIP REPORT “SERVING IS ABOUT COMMUNICATING” AT 71ST OMAKASE RESTAURANT JAKARTA. Technical Report. OTTIMMO.

YOLANDA, MARIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT Carambola Jam ( High Fiber Jam from StarFruit ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

YOMAITHA, ARNINDYA (2017) RESEARCH AND DEVELOPMENT PROJECT JICAMA BLACK MILK (Bengkoang and Black Rice as Source of Antioxidant and Dietary Protein). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

YONATHAN, BILLY (2020) INTERNSHIP REPORT APERITIF RESTAURANT UBUD BALI. Technical Report. OTTIMMO.

YONATHAN, BILLY (2019) RESEACH AND DEVELOPMENT FINAL PROJECT 2019 SUN FLOWER SEED SAUCE. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

YOSELVINA, CICILIA (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “LAZY BUNS”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

YOUNGY, JOCELYN (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “HAO CHI”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

YUDHA, JEMMY SATYA (2020) INDUSTRIAL TRAINING REPORT KITCHEN DEPARTMENT AT YATTA IZAKAYA AND BLANCO PAR MANDIF BALI. Project Report. OTTIMMO.

Yacinta, Luvine (2021) CULINARY INNOVATION AND NEW PROJECT DEVELOPMENT PROJECT BROWLEY (BROWNIES BARLEY). Diploma thesis, OTTIMMO INTERNATIONAL.

Yacinta, Luvine (2022) Industrial Training Report Hot Chinese Kitchen At Li Feng, Mandarin Oriental Jakarta. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

Yapira, Angel (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Cancer Prevention Indonesia Traditional Herbal Drink. Diploma thesis, OTTIMMO INTERNATIONAL.

Yapira, Angel (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT KITCHEN PASTRY VASA HOTEL. Project Report. OTTIMMO INTERNATIONAL.

Yoselvina, Cicilia (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : GLUTEN FREE AND HIGH ANTIOXIDANT NOODLE FROM PURPLE SWEET POTATO AND MIANA LEAVES WITH DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Yoselvina, Cicilia (2024) INDUSTRIAL TRAINING INTERNSHIP REPORT : Industrial Training Report at W Bali - Seminyak. Project Report. OTTIMMO INTERNATIONAL.

Youngy, Jocelyn (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Oyster Mushroom & Dry Mushroom Stalk as a Replacement of Meat in Sate Padang. Diploma thesis, OTTIMMO INTERNATIONAL.

Youngy, Jocelyn (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT AYANA ESTATE BALI. Project Report. OTTIMMO INTERNATIONAL.

Yuanita, Ferlina (2018) RESEARCH AND DEVELOPMENT FINAL PROJECT SAMBAL DEWI SRI (Sambal Vegetarian). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

Yudianto, Vicky (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "KLORUS (Pempek Lotus Root)". Diploma thesis, OTTIMMO INTERNATIONAL.

Yudianto, Vicky (2023) Industrial Training Report "Pastry Kitchen IN JW Marriott Hotel Surabaya". Project Report. UNSPECIFIED.

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