Vol. 6 No. 1 (2022): May

Articles

• EFEKTIVITAS WEBINAR DALAM MENUMBUHKAN MINAT WIRAUSAHA BERBASIS PANGAN LOKAL DENGAN PENDEKATAN THEORY OF PLANNED BEHAVIOR

  Kokom Komariah (Department of Culinary and Fashion Education, Faculty of Engineering, Yogyakarta State University, Indonesia)
  Fitri Rahmawati (Department of Culinary and Fashion Education, Faculty of Engineering, Yogyakarta State University)
  Reza Restiana (Department of Culinary and Fashion Education, Faculty of Engineering, Yogyakarta State University)

  1-10

  Abstract View : 19

  PDF downloads: 9

  DOI : 10.21831/hej.v6i1.60067

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• PERSEPSI MAHASISWA TERHADAP PENGGUNAAN VIDEO KONSTRUKSI POLA PADA PROGRAM STUDI TATA BUSANA

  Hanifah Nur Istanti (PTBB FT UNY, Indonesia)

  11-19

  Abstract View : 40

  PDF downloads: 69

  DOI : 10.21831/hej.v6i1.50236

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• POTENSI MAKANAN TRADISIONAL LAKSA SEBAGAI DAYA TARIK PARIWISATA DI KOTA TANGERANG

  Bambang Suhardi Waluyo (Universitas Muhamadiyah Tangerang, Indonesia)
  Achmad Hufad (Universitas Pendidikan Indonesia, Indonesia)
  Aan Hendrayana (Universitas Sultan Ageng Tirtayasa, Indonesia)
  Suroso Mukti Leksono (Universitas Sultan Ageng Tirtayasa, Indonesia)

  Abstract View : 92

  DOI : 10.21831/hej.v6i1.41571