Items where Year is 2023

A

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.

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.

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.

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

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

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

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.

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

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.

B

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

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

C

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.

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

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

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

D

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.

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

E

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

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

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

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

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.

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]

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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.

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

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.

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

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

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

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

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.

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

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.

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

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

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

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

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

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

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.

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.

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

M

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

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.

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

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.

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

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

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.

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.

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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.

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

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

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

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

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

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

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

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

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.

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

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.

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

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.

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

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

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

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

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

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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.

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

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

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.

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

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

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

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

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

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

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

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.

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.

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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.

Tali, Ryan Elim (2023) INDUSTRIAL TRAINING REPORT : Industrial Training report at Skool Kitchen. Project Report. UNSPECIFIED.

Tanamal, Caithlyn Lilyanne (2023) INDUSTRIAL TRAINING REPORT : Internship Report at Mandarin Oriental Jakarta. Project Report. UNSPECIFIED.

Tanri, Gladys Triana (2023) Industrial Training Report "Bakery and Pastry Kitchen in BRAUD Artisan Bakery Bali". Project Report. UNSPECIFIED.

Tejakusuma, Justine Priestley (2023) INDUSTRIAL TRAINING REPORT : KITCHENS IN W HOTELS SEMINYAK BALI. Project Report. UNSPECIFIED.

Terrence, Valentinus (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Kepok Banana Tape Spread. 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.

Tjahjadi, Archie (2023) INDUSTRIAL TRAINING REPORT :MASON CANGGU BALI. Project Report. UNSPECIFIED.

Tjong, Gilbert James (2023) INDUSTRIAL TRAINING REPORT : HOT AND COLD KITCHEN IN VELIGANDU RESORT MALDIVES. Project Report. UNSPECIFIED.

Tjudoko, Stefanny Ellisabeth (2023) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT SKOOL KITCHEN. Project Report. UNSPECIFIED.

Tjundawan, Nathaniel Jason (2023) INDUSTRIAL TRAINING REPORT : Internship Training at JW Marriott Emerald Bay Phu Quoc, Vietnam. Project Report. UNSPECIFIED.

tan, Shelin anggelina (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF NUTMEG AS A FLAVOR ENHANCER FOR BEER FERMENTATION. Diploma thesis, OTTIMMO INTERNATIONAL.

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Utomo, Angeline Listiyani (2023) INDUSTRIAL TRAINING REPORT BAKERY AND PASTRY IN BRAUD ARTISAN BAKERY BALI. Project Report. UNSPECIFIED.

Utami, Putu Nadia Pramesti (2023) INDUSTRIAL TRAINING REPORT : Internship at Blanco Par Mandif. Project Report. UNSPECIFIED.

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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.

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.

Wijaya, Clara Faustine (2023) INDUSTRIAL TRAINING REPORT : PASTRY AND COLD KITCHEN AT FOLIE RESTAURANT BALI. Project Report. UNSPECIFIED.

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, Raphaela (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : PROCESSING FIBER-RICH SORGHUM PLANTS INTO KWETIAU NOODLES BY USING STEAMING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

Wiraguna, Christian (2023) RESEARCH AND DEVELOPMENT FINAL PROJECT "Cookies Sorghum". Diploma thesis, OTTIMMO INTERNATIONAL.

Wiryanto, Alvaro Kevin (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Duck Gyoza with Cassava flour. Diploma thesis, OTTIMMO INTERNATIONAL.

Wong, Kevin Julio (2023) INDUSTRIAL TRAINING REPORT : Hot Kitchen in The Westin Surabaya. Project Report. UNSPECIFIED.

wijaya, cindy miracel (2023) INDUSTRIAL TRAINING REPORT : Internship at Jumeirah al Naseem Dubai. Project Report. UNSPECIFIED.

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Yapira, Angel (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Cancer Prevention Indonesia Traditional Herbal Drink. Diploma thesis, 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.

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.

Yudianto, Vicky (2023) Industrial Training Report "Pastry Kitchen IN JW Marriott Hotel Surabaya". Project Report. UNSPECIFIED.