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)
📍Bareng, Indonesia🗓️ 11-12 October 2019
178 authors
- Nyoto, Amat
- The Development of Legha Sumenep Madura Bride Wedding Dress
- Octaverina, KP
- Sensory Evaluation Formula Hair Tonic Extracts Pandanus Amaryllifolius and Seaweed
- Partini
- Students’ Creativity After Joining Advanced Design Class by Applying Portfolio
- Peng, Li-Hsun
- Understanding the Purchase Behavior of Young Indonesian Hijaber on Fashion Product
- Pindi, Wolyna
- Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce
- Prahastuti, Endang
- An Investigation of Thermal Comfort of Woolpeach Modest-Fashion Products: A Case Study in Indonesia
- Prasetyaningtyas, Wulansari
- Students’ Creativity After Joining Advanced Design Class by Applying Portfolio
- Prihatina, Yuhri Inang
- Understanding the Purchase Behavior of Young Indonesian Hijaber on Fashion Product
- Prita, Octaverina K
- Local Wisdom Values in Dowry of Indonesia’s Bridewealth: A Study of East Java Horseshoe Communities
- Purnomo, Diah Ayu Hapsari
- 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)
- Purwaningsih, Nur Endah
- The Development of Adobe Flash-Based Learning Media in the Material of Night Party Dress Making
- Purwidiani, Niken
- Study of Rice Analog from Cassava–Soybean and Processed Product
- Puspita, Theresia
- Quality of Arabushi and Katsuobushi from Skipjack Tuna, Bonito, and Yellowfin Tuna
- Puspitorini, Arita
- Local Wisdom Values in Dowry of Indonesia’s Bridewealth: A Study of East Java Horseshoe Communities
- Putra, David Anggara
- Development of Digital Learning Media for Renewable Energy Subject Based on Concepts Understanding of Electrical Engineering Department’s Students State University of Malang
- Putra, I Nyoman Darma
- Food Souvenirs Preferences by Domestic Tourists-Indonesia
- Radinda, Lutfie Dwi
- The Development of Adobe Flash-Based Learning Media in the Material of Night Party Dress Making
- Rahayu, Imami Arum Tri
- Understanding the Purchase Behavior of Young Indonesian Hijaber on Fashion Product
- Rahayu, Sri Eko Puji
- The Development of Adobe Premiere-Based Learning Media in Moodboard Making Material in SMKN 3 Malang
- Rahmawati, Yuni
- Development of Digital Learning Media for Renewable Energy Subject Based on Concepts Understanding of Electrical Engineering Department’s Students State University of Malang
- Ramadhani, Ita Fatkhur
- The Effect of Problem-Based Learning and Critical Thinking Skills on Students’ Learning Outcomes of Vocational Schools
- Revina A.P, I Gusti Ayu
- Interest of S1 Fashion Design Program Students in 2015 for Following Fashion Show Activities in Malang City
- Rohajatien, Ummi
- Exploration and Mapping Utilization of Bitter Melon (Momordica Charantia L.) and Its Culinary
- Rohajatien, Ummi
- Culinary Model Innovation on Some Bitter Melon Cultivar (Momordica Charantia L.) Cultivar with High Pectin, Protein, and Diosgenin Characteristics
- Romadhoni, Ita Fatkhur
- Re-Create Systematized Interpersonal Skills Learning Models in Millennial Vocational Education and Training
- Romadhoni, Ita Fatkhur
- Development of Guided Inquiry Learning to Improve the Ability of Makeup Design Using Corel Draw
- Russanti, Irma
- Development of Soil Batik Based on Consumer’s Needs
- Sakti, Wahyu
- Development of Digital Learning Media for Renewable Energy Subject Based on Concepts Understanding of Electrical Engineering Department’s Students State University of Malang
- Saputri, Anggi M.J.
- Management of Culinary Tourism Products in Gunung Kidul Districts
- Sawitri, Sicilia
- Students’ Creativity After Joining Advanced Design Class by Applying Portfolio
- Sendari, Siti
- Development of Digital Learning Media for Renewable Energy Subject Based on Concepts Understanding of Electrical Engineering Department’s Students State University of Malang
- Setiawan, Mirenda Ekaning
- The Fitting Factor in Komarudin’s Pattern
- Setiawati, Teti
- 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
- Setiawati, Teti
- Critical Thinking Skills and Problem-Solving Level of Malang Culinary Program Vocational School
- Shan, Tan Pei
- Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce
- Sintawati, Esin
- Developing the European Foundation for Quality Management for MSME Performance Measurement (A Case Study of MSME Managed by ‘Preman Super’ Community in Malang City)
- Soekopitojo, Soenar
- The Implementation Production Unit Expertise Dressmaking Program in Vocational High School (SMK) Malang
- Soekopitojo, Soenar
- Functional Drinks from a Rhizome of Nut Grass (Cyperus rotundus L.) with Mixed Fruits
- Soekopitojo, Soenar
- The Special Dishes Philosophy of Sayut Ceremony in Argosari Village
- Subekti, Sri
- Fortification of Moringa Oleifera Leaves on Traditional Cakes as Supplementary Food for Under Five Aged Children in Posyandu
- Suciati
- Ethics and Aesthetic Appearance of Kebaya Indonesia
- Suhartini, Ratna
- Development of Diploma 4 Fashion Design Curriculum
- Suhartiningsih
- Re-Create Systematized Interpersonal Skills Learning Models in Millennial Vocational Education and Training
- Sukerti, Ni Wayan
- Developing Culinary Tourism: The Role of Traditional Food as Cultural Heritage in Bali
- Sulandari, Lilis
- Study of Rice Analog from Cassava–Soybean and Processed Product
- Sunandar, Agus
- Requirements Analysis on Design Assessment of Clothing Practicum Using Expert System
- Sunandar, Agus
- The Influence of Product Innovation on the Purchasing Interest of Handmade Fashion
- Sunaryo, Nonny Aji
- Food Souvenirs Preferences by Domestic Tourists-Indonesia
- Sunaryo, Nony Aji
- Analysis of Nutritional and Fatty Acid Composition of a Bowl of Meatball Soup in Malang, Indonesia
- Suriani, Ni Made
- Balinese Fusion Food as Local Culinary Tourism Products
- Sutiadiningsih, Any
- Re-Create Systematized Interpersonal Skills Learning Models in Millennial Vocational Education and Training
- Syamwil, Rodia
- Students’ Creativity After Joining Advanced Design Class by Applying Portfolio
- Titi, Mutiara K
- Culinary Model Innovation on Some Bitter Melon Cultivar (Momordica Charantia L.) Cultivar with High Pectin, Protein, and Diosgenin Characteristics
- Unsudah, Elis Nur
- Improving Human Resource Through School-Industry Cooperation Program to Face Industry 4.0
- Utami, Nisa Rahmaniyah
- Fortification of Moringa Oleifera Leaves on Traditional Cakes as Supplementary Food for Under Five Aged Children in Posyandu
- Wahyuni, Wiwik
- Exploration and Mapping Utilization of Bitter Melon (Momordica Charantia L.) and Its Culinary
- Wahyuni, Wiwik
- The Role of Vocational Education in the Acceleration Preparation of Skilled Labor and Government Policy Standardizing Indonesian Labor in the Framework of ASEAN Economic Community Application
- Wahyuningsih, Urip
- Development of Diploma 4 Fashion Design Curriculum
- Wesnina
- Tenun Goyor: Exploration Concepts of Tegal Local Tourism That Begin to Forgotten
- Wibawa, Setya Cendra
- Development of Guided Inquiry Learning to Improve the Ability of Makeup Design Using Corel Draw
- Wibowotomo, Budi
- Antioxidant Capacity Assay and Sensory Evaluation of Flavored Healthy Snack Composed from Nori of Green Grass Tree Leaves (Premna Oblongifolia Merr.)
- Wibowotomo, Budi
- Difference in Proximate Content Between Chicken Curry (Kandar Rice) and Chicken Curry (Padang Rice)
- Wibowotomo, Budi
- Analysis of Acceptance Levels on Lunch Menu Among Students at SD Islam Tompokersan Lumajang
- Wibowotomo, Budi
- Moringa Leaves Flour and Tengger Potato Flour as Composite Flour for GFCF Diets
- Wibowotomo, Budi
- Chemical and Organoleptic Properties Analysis of Breadfruit Leaves (Artocarpus Altilis) Herbal Tea with Cinnamon and Clove Addition
- Wibowotomo, Budi
- Analysis of Acceptance Levels on Lunch Menu Among Students at SD Islam Tompokersan Lumajang
- Widiartini, Ni Ketut
- Bridal Make Up Jembrana Regency, Bali Province
- Widyaningsih, Yulia Arisnani
- Management of Culinary Tourism Products in Gunung Kidul Districts
- Wilujeng, Biyan Yesi
- Sensory Evaluation Formula Hair Tonic Extracts Pandanus Amaryllifolius and Seaweed
- Winanti, Elizabeth Titik
- Development of Diploma 4 Fashion Design Curriculum
- Yin, Fan Hui
- Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce
- Yulasti, Lilies
- 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)
- Yulia, Cica
- Fortification of Moringa Oleifera Leaves on Traditional Cakes as Supplementary Food for Under Five Aged Children in Posyandu
- Yulistiana
- Development of Soil Batik Based on Consumer’s Needs
- Yulistiana
- Development of Diploma 4 Fashion Design Curriculum
- Zahro, Siti
- An Investigation of Thermal Comfort of Woolpeach Modest-Fashion Products: A Case Study in Indonesia
- Zahro, Siti
- The Fitting Factor in Komarudin’s Pattern
- Zamroh, Beta Seftiyany
- Study of Rice Analog from Cassava–Soybean and Processed Product