Items where Year is 2024

A

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.

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

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

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

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.

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 (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT BRAUD GENERAL STORE. Project Report. 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.

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

B

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

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

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.

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.

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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.

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.

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

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

D

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.

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.

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

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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.

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

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

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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.

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.

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

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

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, 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.

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

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.

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

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

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

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.

J

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.

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.

K

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

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

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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.

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.

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

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

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

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

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

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.

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

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

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

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

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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.

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.

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

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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.

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

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

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.

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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.

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.

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.

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

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

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.

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.

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

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.

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

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.

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

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, 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.

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

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

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.

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.

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Tan, Shelin Angelina (2024) INDUSTRIAL TRAINING REPORT : PASTRY,LAMINATION,AND BAKERY IN BRAUD ARTISAN BAKERY( HEADQUARTERS). Project Report. 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.

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.

Terrence, Valentinus (2024) INDUSTRIAL TRAINING REPORT : TRAINING REPORT AT BARTOLO BALI. Technical Report. OTTIMMO INTERNATIONAL.

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.

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.

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.

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Ulya, Naufa (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : HIGH IN FIBER SNACK BAR FROM SORGHUM AND SORGHUM SUGAR. Diploma thesis, 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.

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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.

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.

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WIDITAMA, ACHMAD AQIL GYMNASTIAR (2024) INDUSTRIAL TRAINING REPORT AT BVLGARI RESORT BALI – IL RISTORANTE – LUCA FANTIN. Project Report. 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.

Wardhana, Ahmad Daffa Widya (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT MÖVENPICK RESORT & SPA JIMBARAN BALI. Project Report. 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 (2024) INDUSTRIAL TRAINING REPORT : INTERNSHIP REPORT AT VASA HOTEL SURABAYA. Project Report. OTTIMMO INTERNATIONAL.

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.

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.

Wiraguna, Christian (2024) INDUSTRIAL TRAINING REPORT : SHANGRI-LA QARYAT AL BERI ABU DHABI. Diploma thesis, OTTIMMO INTERNATIONAL.

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