Items where Year is 2025

ABYAN, SYAFIQ (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT LATAR IJEN HANDCRAFTED CULINARY. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

AENEA, ARDELIA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Casa Fusionada”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

AIQASSAHRA, AYYUNIN (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Torang Sippi”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

ALAYKA, DHANAKARA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF SILKEN TOFU AS A HIGH-PROTEIN SOURCE FOR MAKING CUP NOODLE. Diploma thesis, OTTIMMO INTERNATIONAL.

ALEXANDER, CHRISTOFER (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Salsa Sprint”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

ALIWINOTO, CELINE (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT EFFECT OF KAPPA KARAGENAN ON THE TEXTURE OF STRAWBERRY AND PISANG KEPOK FRUIT LEATHER. Diploma thesis, OTTIMMO INTERNATIONAL.

ANGELICA, CLAUDIA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT DROOL BAKERY SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

APRILIANA, ANGELINE (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Sambal Ganja”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

ATHALIA, JENICE IVANA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF KORO BEAN AS A GOOD SOURCE OF PROTEIN IN A GLUTEN FREE BISCUIT. Diploma thesis, OTTIMMO INTERNATIONAL.

AZRA, ANDI MALYA SABRINA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF MANDAI(CEMPEDAK SKIN) AND OYSTER MUSHROOM AS A INGREDIENTS FOR VEGETARIAN FLOSS. Diploma thesis, OTTIMMO INTERNATIONAL.

BERTRANDT, VALENCIO MATTHEW (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT BOWERY RESTAURANT. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

BOEDIMAN, ARYA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF ALMOND MILK AS A CARBONATED DRINO WITH SOURSOP FRUIT. Diploma thesis, OTTIMMO INTERNATIONAL.

BRASSALIE, NICKY (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT PARK HYATT JAKARTA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

BUTAR BUTAR, MARJORIE PRAQUEITA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT GOLDEN TULIP SOPHIA ANTIPOLIS. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

CAHYADI, ADRYEL FERDINAND (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT THE USAGE OF RED RICE FLOUR IN MAKING HIGH FIBER RICE NOODLES. Diploma thesis, OTTIMMO INTERNATIONAL.

CAHYANI, WINNA TRI (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT CENTARA GRAND BEACH RESORT PHUKET. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

CAN, FELLICIA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT COMMON GROUNDS SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

CHANDRA, CAROLINE CALISTA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZING TOFU PULP AND WHOLE GRAINS IN COOKIE BITES FOR A SUSTAINABLE TREAT. Diploma thesis, OTTIMMO INTERNATIONAL.

CHANDRA, CHRISTOPHER RAFAEL (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Fantasya”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

CHANDRA, JOCELYN NETHANIA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT PRODUCT INNOVATION OF KERSEN BEER FOR ENHANCING LOCAL COMMUNITY ENGAGEMENT. Diploma thesis, OTTIMMO INTERNATIONAL.

CHANDRA, MALVIN MATTHEW (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT CENTARA KARON RESORT PHUKET. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

CLARENCIA, SHEEREN (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Kkum Hanip”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

DARMADI, DAVIN ORLANDO (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT GLUTEN FREE SNACK FROM CASSAVA ENRICHED WITH MORINGA LEAVES AND SALTED EGG COATING. Diploma thesis, OTTIMMO INTERNATIONAL.

DEFEZA, MUHAMMAD JAN (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT TAJ EXOTICA RESORT & SPA, THE PALM, DUBAI. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

DIANSARI, ALYSSA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT KANVAZ PATISSERIE BY VINCENT NIGITA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

DJOLYN, BEATRICE (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Zen Daina”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

DJUHADI, VALENTINA CHRISTABEL (2025) FOODPRENEUR REPORT “NASI KILAT”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

EFFENDI, IVANO (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Ribs’qu”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

ERTANTO, IVONNE VALERINA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT APPLICATION OF BANANA PEEL FLOUR IN GLUTEN FREE PASTA. Diploma thesis, OTTIMMO INTERNATIONAL.

FADYA, ADINDA NAYYARA PUTRI (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT GRAND MIRAMA HOTEL SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

FLORENCIA, KAREN HOLY (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Selaras”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

FLORENSIA, MICHELLE (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT DROOL BAKERY IN LOCAAHAND SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

FOURTEENINGTYAS, QONITA APRILLIA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT NAMAAZ DINING JAKARTA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

GARENDI, MEILIANI AMAYA (2025) INDUSTRIAL TRAINING REPORT INTERSHIP REPORTAT BOWERY RESTAURANT. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

GASPERSZ, IMANUELA CHARANOV (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT NATURAL FIBER & BIOACTIVE COMPOUND FROM TORCH GINGER AND STRAWBERRY FOR A SWEET AROMATIC JAM. Diploma thesis, OTTIMMO INTERNATIONAL.

GILDA, JESSICA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT KANVAZ PATISSERIE BY VINCENT NIGITA BALI. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

GOEYANA, CELINE (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT CENTARA GRAND BEACH RESORT PHUKET. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

GUNAWAN, LEEONEILL DAVE (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT DEVELOPMENT OF GLUTEN FREE MACKEREL FISH NUGGET USING TARO FLOUR. Diploma thesis, OTTIMMO INTERNATIONAL.

GUNAWAN, VICTORIA IVANKA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT CORICA PASTRIES. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

HALIMAH, SITTI (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT MERCURE HOTEL SAMARINDA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

HANUN, ADINDA FEBRIYANA SHAFIRA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT INNOVATION OF COMBINING MACADAMIA MILK WITH BLUEBERRY, LAVENDER, AND CHAMOMILE AS A DRINK TO INCREASE QUALITY OF SLEEP. Diploma thesis, OTTIMMO INTERNATIONAL.

HARIONO, NICOLE ALICIA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT CENTARA GRAND BEACH RESORT PHUKET. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

HARTANTO, WILLCENT TWINATMAJA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT VASA HOTEL SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

HARTANTO, WILLIAM TWINARTHA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT VASA HOTEL SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

HARTONO, MICHAEL ANDRIAN (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT LA REGINA MALANG. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

HARTONO, WINCENT FELIX (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT CICCIA SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

HERDIANSYAH, MUHAMMAD ZARMADIO GHODAFELI (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Site A.”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

HERYANI, VALENCIA SUKHETI (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Umah Timbungan”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

HIRANYO, EMMANUEL ADWITIYA NANDANA PRADIPTA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Bak Bites”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

HOLDEN, EVELYN PRICILIA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT ULITIZATION OF SOYBEANS, PEANUTS, MUNG BEANS AS MAIN INGREDIENT FOR MAKING SNACK BAR". Diploma thesis, OTTIMMO INTERNATIONAL.

INDRAJAYA, CLEMENT BUDI (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT VEGAN JERKY FROM BANANA PEEL AS FOOD WASTE OPTIMIZATION. Diploma thesis, OTTIMMO INTERNATIONAL.

IRAWAN, BRYANT RENDY (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF JACKFRUIT SEEDS IN GRANOLA AS FUCTIONAL FOOD SOURCE. Diploma thesis, OTTIMMO INTERNATIONAL.

ISKANDAR, NEISHIA EVANGELINE (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT THE ST REGIS ATLANTA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

ISKANDAR, SEPTRIAN RIO (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT DUSIT THANI DUBAI. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

ISNAN, GABRIELLA LAURENTI (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT IMMUNITY BOOSTING HONEY LOLLIPOP AS HEALTHIER ALTERNATIVE TO REGULAR CANDY. Diploma thesis, OTTIMMO INTERNATIONAL.

JAP, CHRISTOPER (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT SOFITEL KRABI PHOKEETHRA GOLF & SPA RESORT. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

JOCELYN, ELSIE (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT NUTRIENT-PACKED PUMPKIN PROTEIN BAR HIGH IN PROTEIN, FIBER, AND MINERALS WITH SUPER SEEDS AND NATURAL SWEETENERS. Diploma thesis, OTTIMMO INTERNATIONAL.

JOYCELINE, THIERA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “OakWood”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

KALE, SHANNON MARILYN (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF PUMPKIN SEEDS AS A MILK SUBSTITUTE IN MAKING LACTOSE-FREE ICE CREAM. Diploma thesis, OTTIMMO INTERNATIONAL.

KARMAN, NICHOLAS MINARTO (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT INNOVATION OF SOTO BANJAR PASTE AS PRACTICAL AND FAST COOKING SOLUTION. Diploma thesis, OTTIMMO INTERNATIONAL.

KAVIN, ALEXANDER (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT W BALI SEMINYAK BY MARRIOT GROUP. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

KENT, KATHLEEN (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF ALMOND & SOY MILK PULP AS A NUTRITIOUS FURIKAKE. Diploma thesis, OTTIMMO INTERNATIONAL.

KISWANTORO, JOSEPH STEFANUS (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT AYANA BALI. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

KUMAYAS, JENET JESSICA LAURA MILLENIA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Arung Rasa”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

KUSUMA, MATTHEW EDBERT WIJAYA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF SOY AS ADDED PROTEIN SOURCE IN BROWNIES. Diploma thesis, OTTIMMO INTERNATIONAL.

LAIRAN, MELISSA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT CASSAVA LEAVES FURIKAKE WITH ANCHOVIES AND BALADO FLAVOR. Diploma thesis, OTTIMMO INTERNATIONAL.

LEE, GINBER COCO (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Shāo Fàn”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

LENSKY, JASCINYO (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Nusa”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

LEUW, CAYLIN AURELIA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT CENTARA KARON RESORT PHUKET. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

LIEMANTARA, STEFANIE WIDYA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Someday Flavors”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

LIJONO, CHRISTY VANIA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT PASTRY KITCHEN AND BAKERY KITCHEN AT BRAUD GENERAL STORE JAKARTA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

LINARDI, AVRIL TIARA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT ANDAZ CAPITAL GATE ABU DHABI A CONCEPT BY HYAAT. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

LIWANTO, FERNANDO STEVANUS (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT AL MAHA LUXURY COLLECTION DESERT RESORT AND SPA DUBAI. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

LORENS, MICHELLE (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT INNOVATION OF GLUTEN-FREE COOKIE BITES MADE FROM DATES AND CASHEWS FOR A HEALTHY SNACK. Diploma thesis, OTTIMMO INTERNATIONAL.

LOVELY, MAYBELLINE ATHALIA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Athalia Waves”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

L’ NARDI, ALEXANDRO DAVID (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT SOFITEL KRABI PHOKEETHRA GOLF AND SPA RESORT THAILAND". Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

MARCELLE, JOCELYN (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Cultura”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

MARENI, NUNKY LIONTIN (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT THE ADDITION OF MORINGA SEEDS AND SWEET POTATO IN COOKIE BITES FOR PEOPLE WITH CHOLESTEROL. Diploma thesis, OTTIMMO INTERNATIONAL.

MARGARETHA, WHENNY (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Boga Rasa”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

MARHENDRA, ANNISA RAHMA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Ayam Aksara”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

MAYVIENA, VIVELDINE (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Sini Sana Situbondo”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

MINTARAG, PATRICIA GABRIEL (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT INNOVATIVE SLICED SPREAD : A PRACTICAL AND HIGH PROTEIN FROM PEANUTS AND ALMONDS. Diploma thesis, OTTIMMO INTERNATIONAL.

MIRANDA, ANGELICA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT CRISPY DATE OAT BISCUIT: A WHOLESOME SNACK WITH NATURAL SWEETNESS. Diploma thesis, OTTIMMO INTERNATIONAL.

MU, CASANDRA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Dewata Tutu”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

MULYANA, DANNY AGUS WAHYUD (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT APURVA KEMPINSKI BALI. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

MUNANDAR, JENNIFER OLIVIA ARIS (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF DATES, ESPRESSO, GINGER, TURMERIC, AND MORINGA AS BOOSTER GUMMY. Diploma thesis, OTTIMMO INTERNATIONAL.

OEIPUTRI, CHRISTIANNA JAZMINE (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Oceanora”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

OENTORO, EMMANUELLA MICHELLE ANDREA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT MUNG BEAN FLOUR AS THE MAIN INGREDIENT FOR MAKING HIGH PROTEIN AND HIGH MINERAL SNAKEHEAD FISH CRACKERS. Diploma thesis, OTTIMMO INTERNATIONAL.

ONASIS, MATTHEW ALVERO (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT MAPLE AND OAK. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

PAKPAHAN, HELENA CECILYA (2025) CULINARY INNOVATION AND PRODUCT DEVELOPMENT REPORT UTILIZATION OF SOY PULP (OKARA) IN CRISPS DEVELOPMENT. Diploma thesis, OTTIMMO INTERNATIONAL.

PATIRANI, AGNES CLAUDYA JESICA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT FOUR SEASONS HOTEL JAKARTA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

PIKARSA, JOEL DANIEL (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF OYSTER MUSHROOMS AS THE MAIN INGREDIENT IN DEVELOPING VEGETARIAN FRIED SAUSAGE SNACK (SOSRENG). Diploma thesis, OTTIMMO INTERNATIONAL.

PRADIVA, FADYA TSANIYA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Timbel To-Go”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

PRATAMA, RIAN (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Seaside Terrace”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

PURNOMO, JENNIFER GRACIELA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Noken Rasa”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

PUTRA, MOCHAMMAD DICKO RAMADHANI (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT “SUNFLOWER YOGHURT PUDDING AND VLA FROM SUNFLOWER MILK ”. Diploma thesis, OTTIMMO INTERNATIONAL.

PUTRI, FIONA SHERVI (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Carousel Dining”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

PUTRI, MEDALIE ERSELLA RYANTO (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT BEETROOT UTILIZATION IN PESTO INNOVATION TO INCREASE ITS FIBER CONTENT. Diploma thesis, OTTIMMO INTERNATIONAL.

PUTRI, NADHIRA AMALIA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT NAMAAZ DINING. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

RAINE, NICHOLAS (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT PROCESSING OF DURIAN SEED-BASED CHIPS AS FOOD WASTE OPTIMALITATION. Diploma thesis, OTTIMMO INTERNATIONAL.

ROMADHON, MOCHAMMAD WILDAN (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT AMANJIWO BY AMAN. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

RUSLI, AURELIA AUDREY (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT MANDARIN ORIENTAL JAKARTA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SALSABILA, DIFTA FERNANDA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Pawon Buntut”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SANJAYA, YOLA PUTRI (2025) BUSINESS PLAN CULINARY ART FINAL PROJECT “Mulih Solo”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SANTOSO, BEATRIX ANGELIQUE (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF CILEMBU SWEET POTATO EXTRACT AS A FLAVORING IN SYRUP. Diploma thesis, OTTIMMO INTERNATIONAL.

SANTOSO, BRAMSON DELON (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF FOOD DRYING MACHINE IN MAKING READY-TO-SERVE BEEF SWEET SOY SAUCE FOR HIGHLY NUTRITIOUS CHILDREN’S FOOD USING THE DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

SANTOSO, JEMIMA FLORENTIA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Rasa Roam”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SANTOSO, JOEL CHRISTOPHER (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT VEGAN PARMESAN CHEESE INNOVATION USING TEMPEH AS FOOD LOCAL DIVERSIFICATION. Diploma thesis, OTTIMMO INTERNATIONAL.

SAPUTRA, ABIGAIL PHOEBE (2025) INDUSTRIAL TRAINING REPORT PASTRY KITCHEN AT JW MARRIOTT HOTEL SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SAUSAN, FATIMAH (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT TAJ EXOTICA RESORT AND SPA THE PALM JUMEIRAH DUBAI. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SEMBIRING, ALVIN FEBRIANSYAH PRIBADI PUTRA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF BLACK RICE AND PUMPKIN SEED AS THE INGREDIENT FOR MAKING CEREAL. Diploma thesis, OTTIMMO INTERNATIONAL.

SETIADI, DANIELLA AUDREY (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Rumas Kopitiam”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SETIAWAN, YOHANES (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Dapoer Nusantara”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SETYAWAN, MICHELLA AUGUSTINE (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT DROOL BAKERY. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SHAFIYAH, DAVINA ALIFAH (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT BRAUD GENERAL STORE JAKARTA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SINDARTO, JACQUELINE (2025) INTERNSHIP TRAINING REPORT INTERNSHIP REPORT AT CORICA PASTRIES SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SINNATA, GABRIEAL SHARON (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “XIE HUANG XUAN”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SIPAYUNG, TANYA MORASCHA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Nakaharamen”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SOETRISNO, JASON WONGSO (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Warung Sydney”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SOUISA, YENI (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT JW MARRIOTT SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SUBIYANTO, KEZIA MICHELLE (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Sora”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SUGIARTO, CHRISTIAN FARREL (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZING DISCARDED JACKFRUIT SEEDS AS A SUBSTITUTE CHICKPEAS AS A HUMMUS. Diploma thesis, OTTIMMO INTERNATIONAL.

SUGIARTO, JEREMY (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZING VEGETABLE TRIMMINGS TO MAKE CHEESE CROQUETTE. Diploma thesis, OTTIMMO INTERNATIONAL.

SUGIONO, MEGANEILA GIONANDRA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Swasti Tumpeng”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SUKIYANTO, GALEN FREDERICK (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT THE UTILIZATION OF EGG WHITE, MOCAF FLOUR, AND STEVIA AS HIGH PROTEIN CRISPY CHOCOLATE. Diploma thesis, OTTIMMO INTERNATIONAL.

SUMARDI, SHIEREN CATALYNA (2025) BUSINESS PLAN CULINARY ARTS PROJECT “DEPOT NUSABAKAR”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SUNUR, NATASHA QIARA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT THE ABBEY RESORT. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SUPRAPTO, JOANNA HELDAV (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Nara”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SUTANTO, GRACE MUSTIKA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT BOWERY RESTAURANT SEMARANG. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SUTANTO, KEVAN ABBIE JUNARTO (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT ENHANCING SENSORY QUALITY IN PORK USING MELTIQUE PROCESS. Diploma thesis, OTTIMMO INTERNATIONAL.

SUTANTO, KEVEN ABBIE JUNARTO (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF DRIED BROCCOLI STALK, SHRIMP SHELL, AND MUSHROOM STEM WASTE FOR FURIKAKE INNOVATION. Diploma thesis, OTTIMMO INTERNATIONAL.

SUTANTO, STANLEY KENNETH (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF POMELO RIND WASTE AS HARD CANDY CENTERS. Diploma thesis, OTTIMMO INTERNATIONAL.

SUTANTO, THERESYA AGUSTIN (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF VEGETABLE PEELS FOR CEREAL. Diploma thesis, OTTIMMO INTERNATIONAL.

SUTOMO, JASON WILLIAM (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “KATAGA”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SUWONGSO, INGGRID (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Nusantara Burger”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

SWANDI, RIFALDI (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT SHANGRI-LA HOTEL SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

TANADI, TAN IVANA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Kimfusion”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

TANSIL, ANGEL NATALIA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT BRAUD ARTISAN BAKERY (HEADQUARTERS) BALI. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

THEODORE, PASKALIS MELVERN (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT BRAUD GENERAL STORE. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

THUNGGAL, JOSHUA IMMANUEL (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT KANVAZ PATISSERIE BY VINCENT NIGITA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

TIRTASAYA, JESELYN ALVENIA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “WRAPPERS”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

TJANDRA, EUNIKE (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT LULU BISTROT. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

TJHAI, PIERRE CLYDE WEBER (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT MASON BAR & GRILL CANGGU. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

TJOA, MICHELLA VIENDRA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT CORICA SURABAYA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

TRISNO, NATHANIA SELLY (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Steam and Spice”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

ULYA, NAUFA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT BRAUD ARTISAN BAKERY BALI. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

VALENCIA, VANESSA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Bowl Me Up”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

VALENTINA, ELISABET (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Relish”. Working Paper. OTTIMMO INTERNATIONAL, Surabaya, INA.

VALENTINE, KRISTY (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “BANQUET 12”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

VANIA, MELISSA REBECCA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT THE WESTIN JAKARTA. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

VERCELLI, JEFANNY (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT CENTARA GRAND BEACH RESORT PHUKET. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

VERONIKA, FLORA (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT MEERHOUSE BAR & RESTO. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

VICENSO, EWAN GREGORIUS (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “UmiDon”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

VINDY, VLORENSKY (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF DURIAN FLOWER FLOSS AS MEAT ANALOG WITH ADDING LONG JAWED MACKEREL FISH. Diploma thesis, OTTIMMO INTERNATIONAL.

VIRGINIA, SHARON NATALY (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT SUGAR FREE AND GLUTEN FREE BANANA DATES STICK WITH BADA JAM AS NATURAL HEALTHY SNACK. Diploma thesis, OTTIMMO INTERNATIONAL.

WAHYONO, WILBI (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF CAROB POWDER AS A CACAO SUBTITUTE IN THE PRODUCTION OF FAUX CHOCOLATE BARS. Diploma thesis, OTTIMMO INTERNATIONAL.

WIBISONO, JEYSEN LIE (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “La Tafola Privata”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

WIBOWO, DANIEL YOGA (2025) CULINARY INNOVATION AND PRODUCT DEVELOPMENT REPORT UTILIZATION OF TOFU PULP AS ANALOG FLOUR FOR CRACKER WITH FLAVOR OF BROWNIES. Diploma thesis, OTTIMMO INTERNATIONAL.

WIBOWO, NICHOLAS JONATHAN (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Blooms kafe”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

WIDJAJA, MARKUS TIRTAKUSUMA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF RABBIT MEAT AS A HIGH PROTEIN AND LOW CHOLESTROL FOR SHUMAI FILLING. Diploma thesis, OTTIMMO INTERNATIONAL.

WIJAYA, EVELYN PATRICIA (2025) CULINARY INOVATION AND NEW PRODUCT DEVELOPMENT REPORT THE UTILIZATION OF PAPAYA,APPLE AND OAT IN FORM OF EFFERVESCENT DRINK TABLET FOR CONSTIPATION. Diploma thesis, OTTIMMO INTERNATIONAL.

WIJAYA, VINCENT ALEXANDER (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT SOFITEL KRABI PHOKEETHRA GOLF & SPA RESORT THAILAND. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

WIJAYANTO, ELIZABETH MAUDY (2025) INDUSTRIAL TRAINING REPORT INTERNSHIP REPORT AT RESTAURANT LE PRÉ. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

WIRAWAN, VINCENT LAURENCIO (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “The Pao Project”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

YAP, CLARA AURELLIA (2025) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “Soirée”. Project Report. OTTIMMO INTERNATIONAL, Surabaya, INA.

YAP, KEVIN HOGGINS (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF PEA FLOUR FOR A DIETARY HIGH PROTEIN SNACKS. Diploma thesis, OTTIMMO INTERNATIONAL.