Anni Faridah1*, Riski Gusri Utami1, Durain Parmanoan2, Risma Rahmatunisa1, Arif Adrian3, Ruhul Fitri Rosel4, Nurul Huda5,6
1Department of Culinary Arts, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Padang, INDONESIA.
2Department of Mechanical Engineering, Faculty of Engineering, Universitas Negeri Padang, Padang, INDONESIA.
3Department of Tourism, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Padang, INDONESIA.
4Alumni of Technology and Vocational Education (PTK), Faculty of Engineering, Universitas Negeri Padang, Padang, INDONESIA.
5Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan, MALAYSIA.
6Adjunct Professor, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Malang, INDONESIA.