Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
đBareng, Indonesiađď¸ 11-12 October 2019
178 authors
- Achmadi, Taofan Ali
- Studentsâ Creativity After Joining Advanced Design Class by Applying Portfolio
- Agus, Hery S.I
- Implementation of Learning Teaching Factory Clothes SMK N 3 Malang
- Aini, Iut Nur
- The Development of Legha Sumenep Madura Bride Wedding Dress
- Aini, Nurul
- The Influence of Product Innovation on the Purchasing Interest of Handmade Fashion
- Aini, Nurul
- The Development of Adobe Premiere-Based Learning Media in Moodboard Making Material in SMKN 3 Malang
- Ainina, Nur Qurota
- Studentsâ Creativity After Joining Advanced Design Class by Applying Portfolio
- Akanda, Jahurul Haque
- Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce
- Aprilia, Ari
- The Development of Adobe Premiere-Based Learning Media in Moodboard Making Material in SMKN 3 Malang
- Ariani, Risa Panti
- Balinese Fusion Food as Local Culinary Tourism Products
- Ariani, Risa Panti
- Modified Cassava Flour Utilizing as a Wheat Flour Substitution in Chochochip Cookies
- Ariffin, Hashim Fadzil
- Difference in Proximate Content Between Chicken Curry (Kandar Rice) and Chicken Curry (Padang Rice)
- Aris, Asliza
- Requirements Analysis on Design Assessment of Clothing Practicum Using Expert System
- Ashar, Ahmad S
- Requirements Analysis on Design Assessment of Clothing Practicum Using Expert System
- Astuti, Nugrahani
- Re-Create Systematized Interpersonal Skills Learning Models in Millennial Vocational Education and Training
- Avizena, Ria Nadia
- Analysis of Acceptance Levels on Lunch Menu Among Students at SD Islam Tompokersan Lumajang
- Avizena, Ria Nadia
- Analysis of Acceptance Levels on Lunch Menu Among Students at SD Islam Tompokersan Lumajang
- Badriyah, Nur
- The Effect of Problem-Based Learning and Critical Thinking Skills on Studentsâ Learning Outcomes of Vocational Schools
- Cahyaningrum, Nur
- Implementation of Learning Teaching Factory Clothes SMK N 3 Malang
- Chan, Po Chun
- Integration of Tsou Culture into Innovative Poster Creation
- Chen, Yu Quan
- Discussion on the Usability of Digital Mobile Museum Website: An Example of Pazeh Culture Mobile Museum Website
- Chisbiyah, Lismi Animatul
- Development of Skill Assessment Instruments Based on Food Sanitation Hygiene Principles in Learning Food Processing Practices for Vocational Students Catering Services Expertise Program in Malang City
- Devi, M
- The Effect of Basil Leaves (Ocimum Basilicum) Addition to Contents of β-Carotene, Calcium Levels, and Hedonic Test of Basil Leaves Biscuits
- Devi, Mazarina
- Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce
- Devi, Mazarina
- Difference in Proximate Content Between Chicken Curry (Kandar Rice) and Chicken Curry (Padang Rice)
- Devi, Mazarina
- Culinary Model Innovation on Some Bitter Melon Cultivar (Momordica Charantia L.) Cultivar with High Pectin, Protein, and Diosgenin Characteristics
- Devi, Mazarina
- Functional Drinks from a Rhizome of Nut Grass (Cyperus rotundus L.) with Mixed Fruits
- Devi, Mazarina
- Chemical and Organoleptic Properties Analysis of Breadfruit Leaves (Artocarpus Altilis) Herbal Tea with Cinnamon and Clove Addition
- Dewi, Made Heny Urmila
- Food Souvenirs Preferences by Domestic Tourists-Indonesia
- Elmunsyah, Hakkun
- The Implementation Production Unit Expertise Dressmaking Program in Vocational High School (SMK) Malang
- Esty, Nurbaity A
- Tenun Goyor: Exploration Concepts of Tegal Local Tourism That Begin to Forgotten
- Evawati, Diana
- The Application of Sanitation and Hygiene Practice of Production Units to Enhance the Entrepreneurship Readiness to Produce Quality Food Products for Vocational High School Students of Culinary Program
- Faidah, Mutimmatul
- Local Wisdom Values in Dowry of Indonesiaâs Bridewealth: A Study of East Java Horseshoe Communities
- Fatmasari, Fitria Hansyah
- The Effect of Blended Learning on Learning Activities and Student Learning Outcomes in Basic Trimming Subjects at SMKN 8 Surabaya
- Hadijah, Idah
- Interest of S1 Fashion Design Program Students in 2015 for Following Fashion Show Activities in Malang City
- Hamar, Sri Wahyuningsih
- An Investigation of Thermal Comfort of Woolpeach Modest-Fashion Products: A Case Study in Indonesia
- Hamid, Mansoor Abdul
- Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce
- Handajani, Sri
- Study of Rice Analog from CassavaâSoybean and Processed Product
- Hariyani, Susi Devi
- Antioxidant Capacity Assay and Sensory Evaluation of Flavored Healthy Snack Composed from Nori of Green Grass Tree Leaves (Premna Oblongifolia Merr.)
- Hasanah, Siti
- An Investigation of Thermal Comfort of Woolpeach Modest-Fashion Products: A Case Study in Indonesia
- Herawati, Eti
- Analysis of Factors Affecting Student Learning Difficulties Toward Physiology Anatomy Lesson at SMK Negeri 3 Tangerang (Case Study Class X of Cosmetology at SMK 3 Tangerang)
- Hermayani, Kadek
- Bridal Make Up Jembrana Regency, Bali Province
- Hidayati, Laili
- Antioxidant Capacity Assay and Sensory Evaluation of Flavored Healthy Snack Composed from Nori of Green Grass Tree Leaves (Premna Oblongifolia Merr.)
- Hidayati, Laili
- Difference in Proximate Content Between Chicken Curry (Kandar Rice) and Chicken Curry (Padang Rice)
- Hidayati, Laili
- Effects of Pegagan (Centella asiatica (L.)) Powder Addition on Chemical Substances of Pegagan Sticks
- Hidayati, Lutfiyah
- Analysis of the Effectiveness of the Teaching Factory Implementation in Preparing Work Competence in Era 4.0
- Hidayati, Nurul
- The Influence of Product Innovation on the Purchasing Interest of Handmade Fashion
- Hidayati, Nurul
- The Development of Adobe Flash-Based Learning Media in the Material of Night Party Dress Making
- Hsieh, Hsiu Ching Laura
- Research on the Integration of Tsou Culture into Creative Board Game Designâan Example of Walk Around Laiji
- Hsieh, Hsiu Ching Laura
- Innovative Practice of Pazeh Community Participatory Aesthetics: An Example of Pazeh Culture Travel Map
- Hsieh, Hsiu Ching Laura
- Integration of Tsou Culture into Innovative Poster Creation
- Hsieh, Hsiu Ching Laura
- Discussion on the Usability of Digital Mobile Museum Website: An Example of Pazeh Culture Mobile Museum Website
- Hsu, Yu Hsien
- Research on the Integration of Tsou Culture into Creative Board Game Designâan Example of Walk Around Laiji
- Imron, Aly
- Exploration and Mapping Utilization of Bitter Melon (Momordica Charantia L.) and Its Culinary
- Imron, Aly
- The Effect of Cooperative Learning Approach Application Toward Studentsâ Learning Outcome
- Indarti
- Understanding the Purchase Behavior of Young Indonesian Hijaber on Fashion Product
- Irianti, Agus Hery Supadmi
- Requirements Analysis on Design Assessment of Clothing Practicum Using Expert System
- Irianti, Agus Hery Supadmi
- Improving Human Resource Through School-Industry Cooperation Program to Face Industry 4.0
- Irianti, Agus Hery Supadmi
- The Development of Legha Sumenep Madura Bride Wedding Dress
- Irzatul, Titin
- Requirements Analysis on Design Assessment of Clothing Practicum Using Expert System
- Ismayanti, Euis
- Development of Diploma 4 Fashion Design Curriculum
- Ismayati, Euis
- The Effect of Problem-Based Learning and Critical Thinking Skills on Studentsâ Learning Outcomes of Vocational Schools
- Issutarti
- Analysis of Acceptance Levels on Lunch Menu Among Students at SD Islam Tompokersan Lumajang
- Issutarti
- Analysis of Acceptance Levels on Lunch Menu Among Students at SD Islam Tompokersan Lumajang
- Issutarti, Devi
- Effects of Pegagan (Centella asiatica (L.)) Powder Addition on Chemical Substances of Pegagan Sticks
- Kharnolis, Mein
- Development of Soil Batik Based on Consumerâs Needs
- Kiranawati, T M
- The Effect of Basil Leaves (Ocimum Basilicum) Addition to Contents of β-Carotene, Calcium Levels, and Hedonic Test of Basil Leaves Biscuits
- Kiranawati, Titi Mutiara
- Moringa Leaves Flour and Tengger Potato Flour as Composite Flour for GFCF Diets
- Kiranawati, Titi Mutiara
- The Special Dishes Philosophy of Sayut Ceremony in Argosari Village
- Kusumawardani, Hapsari
- Developing the European Foundation for Quality Management for MSME Performance Measurement (A Case Study of MSME Managed by âPreman Superâ Community in Malang City)
- Kusumawardani, Hapsari
- An Investigation of Thermal Comfort of Woolpeach Modest-Fashion Products: A Case Study in Indonesia
- Kusumawardani, Hapsari
- The Fitting Factor in Komarudinâs Pattern
- Liu, Chun Wei
- Innovative Practice of Pazeh Community Participatory Aesthetics: An Example of Pazeh Culture Travel Map
- Lutfiani, Febrina
- Chemical and Organoleptic Properties Analysis of Breadfruit Leaves (Artocarpus Altilis) Herbal Tea with Cinnamon and Clove Addition
- Lutfiati, Dewi
- Sensory Evaluation Formula Hair Tonic Extracts Pandanus Amaryllifolius and Seaweed
- Lutfiati, Dewi
- Local Wisdom Values in Dowry of Indonesiaâs Bridewealth: A Study of East Java Horseshoe Communities
- Mamat, Hasmadi
- Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce
- Mariana, Rina Rifqie
- Analysis of Nutritional and Fatty Acid Composition of a Bowl of Meatball Soup in Malang, Indonesia
- Mariana, Rina Rifqie
- Critical Thinking Skills and Problem-Solving Level of Malang Culinary Program Vocational School
- Marniati
- Analysis of the Effectiveness of the Teaching Factory Implementation in Preparing Work Competence in Era 4.0
- Marsiti, Cokorda Istri Raka
- Developing Culinary Tourism: The Role of Traditional Food as Cultural Heritage in Bali
- Martalia, Diana
- The Special Dishes Philosophy of Sayut Ceremony in Argosari Village
- Masdarini, Luh
- Modified Cassava Flour Utilizing as a Wheat Flour Substitution in Chochochip Cookies
- Matsumoto, Toru
- Development of Digital Learning Media for Renewable Energy Subject Based on Concepts Understanding of Electrical Engineering Departmentâs Students State University of Malang
- Mayasari, Peppy
- Analysis of the Effectiveness of the Teaching Factory Implementation in Preparing Work Competence in Era 4.0
- Mazarina
- Effects of Pegagan (Centella asiatica (L.)) Powder Addition on Chemical Substances of Pegagan Sticks
- Megasari, Dindy Sinta
- Development of Guided Inquiry Learning to Improve the Ability of Makeup Design Using Corel Draw
- Merawati, Desiana
- Functional Drinks from a Rhizome of Nut Grass (Cyperus rotundus L.) with Mixed Fruits
- Misbahuddin, Agus Ridwan
- Determination of Effectiveness Traditional Cosmetics of Coconut Oil and Turmeric as Anti-Dandruff
- Muhartiningsih, Rizki
- Requirements Analysis on Design Assessment of Clothing Practicum Using Expert System
- Mukti, Ria Andriani
- Determination of Effectiveness Traditional Cosmetics of Coconut Oil and Turmeric as Anti-Dandruff
- Mutiah
- Sensory Evaluation Formula Hair Tonic Extracts Pandanus Amaryllifolius and Seaweed
- Nafiah, Annisau
- The Implementation Production Unit Expertise Dressmaking Program in Vocational High School (SMK) Malang
- Nailufar, Yuyun
- Critical Thinking Skills and Problem-Solving Level of Malang Culinary Program Vocational School
- Ningsih, Y W
- The Effect of Basil Leaves (Ocimum Basilicum) Addition to Contents of β-Carotene, Calcium Levels, and Hedonic Test of Basil Leaves Biscuits
- Nurdiansyah, Rudi
- Developing the European Foundation for Quality Management for MSME Performance Measurement (A Case Study of MSME Managed by âPreman Superâ Community in Malang City)
- Nurjanah, Nunung
- Moringa Leaves Flour and Tengger Potato Flour as Composite Flour for GFCF Diets
- Nurlaela, Luthfiyah
- Re-Create Systematized Interpersonal Skills Learning Models in Millennial Vocational Education and Training
- Nurlaela, Luthfiyah
- The Effect of Problem-Based Learning and Critical Thinking Skills on Studentsâ Learning Outcomes of Vocational Schools
- Nurlaela, Luthfiyah
- Development of Guided Inquiry Learning to Improve the Ability of Makeup Design Using Corel Draw
- Nurlaela, Luthfiyah
- Development of Diploma 4 Fashion Design Curriculum