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Wati, Nur Rohmah · Universitas Islam 45 / UM Indonesia
The current phenomenon of using social media from various circles and ages, we often see many uploading photos or videos of their daily lives with various perfections from the displayed lifestyle. The identity or self-image they want to display is prepared in such a way that other people judge and accept the message they send. By utilizing the story …
MARLIA, NURCAHYATI · Universitas Negeri Yogyakarta
ABSTRAK MENINGKATKAN PRESTASI BELAJAR PENGOLAHAN MAKANAN KONTINENTAL MELALUI PENERAPAN METODE PEMBELAJARAN MAKE A MATCH PADA SISWA KELAS X DI SMK BOPKRI 2 YOGYAKARTA MARLIA NURCAHYATI 06511241027 Penelitian ini bertujuan untuk 1) Mengetahui pelaksanaan aktivitas pembelajaran teori mata pelajaran Pengolahan Makanan Kontinental dengan penerapan metode pemb…
Sidharta, Sahirman; Ardiansyah, Ardiansyah · Universitas Negeri Yogyakarta
Tofu is famous as an alternate protein source. Comparing to Beef and Chicken based products; Tofu is indeed one of those promising foods which using less energy. Nevertheless it takes a lot of energy to turn fresh soy beans into tofu. It includes energy used for draining, grinding, cooking, extracting the soymilk, pressing the curd, cutting and …
Ji-Hye Jung; Yeon-Oh Han · DOAJ Open Access Articles
Objectives In this study, the association between the frequency of watching mukbang/cookbang (online eating and cooking broadcasts) and obesity in Korean adolescents was investigated using data from the 21st (2025) Korea Youth Risk Behavior Web-based Survey. Methods The subjects were 52,624 middle- and high-school students, who were classified based on watch…