Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sandra Sanggramasari"'
Publikováno v:
African Journal of Hospitality, Tourism and Leisure, Vol 13, Iss 1, Pp 198-206 (2024)
Effective gastronomic management is pivotal in shaping the tourist experience and subsequent advocacy. This study employs a Structural Equation Modeling with Partial Least Squares (SEM PLS) approach to assess culinary experiences' impact on tourist s
Externí odkaz:
https://doaj.org/article/a3c8832aff844f3ca385121c4ba88e2f
Autor:
Sandra Sanggramasari, Sonny Sanjaya, Sara Rabasari, Ita Karnita, Mega Fitriani Adiwarna Prawira
Publikováno v:
African Journal of Hospitality, Tourism and Leisure, Vol 12, Iss 3, Pp 1096-1110 (2023)
Online Food Delivery (OFD) has become essential to global people's lives with digital life behaviour preferences. This study seeks to uncover the intrinsic aspects of OFD customers who use this service in the tourist destinations they visit. By invol
Externí odkaz:
https://doaj.org/article/c78565e1212f4669804c5405a904b1be
Publikováno v:
Jurnal Aplikasi Bisnis dan Manajemen, Vol 10, Iss 2, Pp 410-410 (2024)
Background: Not all tourists are aware of and able to support sustainable gastronomy; one factor influencing it is the age of tourists. Purpose: This research aims to determine the priority level of tourists' abilities based on age in supporting sust
Externí odkaz:
https://doaj.org/article/95bb7f45441f42df8a9a33de6be5c83e
Autor:
Tristy Firlyanie Luthfi, P Jessica J. Josary, Selvi Novianti, Sandra Sanggramasari, Made Citra Yuniastuti
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 10, Iss 3, Pp 133-142 (2022)
ABSTRACT This research is a contribution to the useof dali ni horbo in the making of cheesecake and all the variations, so that consumer-based sensory profile characterization can be carried out. The purpose of this study was to determine the charac
Externí odkaz:
https://doaj.org/article/ca0fd95ab85e4c3c9a6b4a34b34e3748
Autor:
Selvi Novianti, Sandra Sanggramasari, Made Citra Yuniastuti, Tristy Firlyanie Lutfhi, P.Jessica Josary
Publikováno v:
Jurnal Kepariwisataan, Vol 6, Iss 1 (2022)
Kecamatan Kalibawang yang berada di Kabupaten Kulon Progo, Jawa Tengah, memiliki produk unggulan berupa coklat khas setempat yang dihasilkan oleh Kelompok Wanita Tani Pawon Gendis (WonDis). Berbagai produk olahan coklat telah dipasarkan secara umum s
Externí odkaz:
https://doaj.org/article/5f6ad84ad9f34b718cffd1c26afc22aa
Autor:
Sandra Sanggramasari
Publikováno v:
Barista : Jurnal Kajian Bahasa dan Pariwisata. 5:215-221
Penelitian ini merupakan kontibusi terhadap perkembangan subtitusi bahan pengganti ragi komersial dalam pembuatan soft roll. Strawberry merupakan bahan alami yang dapat menggantikan ragi komersial dengan cara fermentasikan. Tujuan dari penelitian ini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e73abea48fd8ff4a5224648239d1413d
https://doi.org/10.34013/barista.v5i2.123
https://doi.org/10.34013/barista.v5i2.123
Autor:
Sandra Sanggramasari
Publikováno v:
Journal of Business on Hospitality and Tourism. 5:117
This research contributes to sugar substitution as a sweetener. Honey and stevia are natural sugar substitutes in various food products. The purpose of this research is to recognize the difference in appearance, flavour and texture of chiffon cake us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::789c3cfab254dfc36b00b1c03e3ce7a4
https://doi.org/10.22334/jbhost.v5i1.134
https://doi.org/10.22334/jbhost.v5i1.134