Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
178 authors
- Achmadi, Taofan Ali
- Students’ 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
- Students’ 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 Students’ 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 Indonesia’s 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 Cassava–Soybean 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 Design–an 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 Design–an 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 Students’ 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 Students’ 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 Consumer’s 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 ‘Preman Super’ 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 Komarudin’s 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 Indonesia’s 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 Department’s 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 ‘Preman Super’ 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 Students’ 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