Michael Ricky Sondak - Revision history

Cis.integration at 03:42, 10 October 2025

2025-10-10T03:42:57Z

← Older revision		Revision as of 03:42, 10 October 2025
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	{{Infobox Lecturer		{{Infobox Lecturer
	\|fullname=Michael Ricky Sondak, S.E., M.M.		\|fullname=Michael Ricky Sondak, S.E., M.M., CODP.
	\|picture=[[File:Profile Picture Michael Ricky Sondak.jpg\|frameless]]		\|picture=[[File:Profile Picture Michael Ricky Sondak.jpg\|frameless]]
	\|joined=2006		\|joined=2006
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	\|}		\|}
	== National Journal indexed by Sinta ==		== National Journal indexed by Sinta ==
			*[https://radjapublika.com/index.php/MORFAI/article/view/3726/2691 INNOVATIVE USE OF BANANA PEEL FLOUR IN BROWNIESPRODUCTION: NUTRITIONAL AND SENSORY IMPACTS. ''Multidisciplinary Output Research ForActual and InternationalIssue (MORFAI Journal) I'' (2025)]
			*[https://radjapublika.com/index.php/MORFAI/article/view/3727/2693 REVALORISING FOOD PROCESSING WASTE: CONSUMER PERCEPTION OF SEAFOOD-AND VEGETABLE-ENRICHED NOODLES. ''Multidisciplinary Output Research For Actual and InternationalIssue (MORFAI Journal)'' (2025)]
			*[https://ojsapaji.org/index.php/apaji/article/view/354 THE EFFECT OF DIGITAL MARKETING ON PROMOTION AND MARKETING PERFORMANCE IN MICRO ENTERPRISES IN KALIMANTAN. ''Accounting Profession Journal (APAJI)'' (2025)]
			*[https://radjapublika.com/index.php/MORFAI/article/view/3725/2690 VISUAL QUALITY AND THUMBNAILS: HOW E-COMMERCE PLATFORMS SHAPE CONSUMER PURCHASE BEHAVIOR. ''Multidisciplinary Output Research For Actual and InternationalIssue (MORFAI Journal)'' (2025)]
			*[https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/4253/2935 Exploring the potential of coffee cherry peel flour (Coffea arabica) and banana peel liquid (Musa × paradisiaca) as substitutes in rolled bolu cake. ''Agromix'' (2024)]
			*[https://jstpuho.id/index.php/jstp/issue/view/2 KUALITAS SENSORI DAN MIKROBIOLOGIS PRODUK OLAHAN KERANG BULU (Anadara antiquata). ''Jurnal Sains dan Teknologi Pangan'' (2024)]
	*[https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3798/2562 Karakteristik kerang bulu(Anadara antiquata) dan potensinya sebagai abon. ''Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian'' (2023)]		*[https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3798/2562 Karakteristik kerang bulu(Anadara antiquata) dan potensinya sebagai abon. ''Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian'' (2023)]
	*[https://journal.uc.ac.id/index.php/LeECOM/article/view/3721/2528 PELATIHAN INOVASI MEMBUAT MIE BERBAHAN DASAR PANGAN. ''LeECOM'' (2023)]		*[https://journal.uc.ac.id/index.php/LeECOM/article/view/3721/2528 PELATIHAN INOVASI MEMBUAT MIE BERBAHAN DASAR PANGAN. ''LeECOM'' (2023)]

Cis.integration at 03:05, 8 March 2024

2024-03-08T03:05:42Z

← Older revision		Revision as of 03:05, 8 March 2024
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	== National Journal indexed by Sinta ==		== National Journal indexed by Sinta ==
	*[https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3798/2562 Karakteristik kerang bulu(Anadara antiquata) dan potensinya sebagai abon. ''Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian'' (2023)]		*[https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3798/2562 Karakteristik kerang bulu(Anadara antiquata) dan potensinya sebagai abon. ''Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian'' (2023)]
			*[https://journal.uc.ac.id/index.php/LeECOM/article/view/3721/2528 PELATIHAN INOVASI MEMBUAT MIE BERBAHAN DASAR PANGAN. ''LeECOM'' (2023)]
			*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5412 ENTREPRENEURIAL SPIRIT ON ENTREPRENEURIAL INTENTION OF INDONESIAN TRADITIONAL FOOD (CASE STUDY ON STUDENTS AND ALUMNI OF CIPUTRA UNIVERSITY TOURISM- CULINARY BUSINESS STUDY PROGRAM). ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
	*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5412/2234 ENTREPRENEURIAL SPIRIT ON ENTREPRENEURIAL INTENTION OF INDONESIAN TRADITIONAL FOOD (CASE STUDY ON STUDENTS AND ALUMNI OF CIPUTRA UNIVERSITY TOURISM-CULINARY BUSINESS STUDY PROGRAM). ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]		*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5412/2234 ENTREPRENEURIAL SPIRIT ON ENTREPRENEURIAL INTENTION OF INDONESIAN TRADITIONAL FOOD (CASE STUDY ON STUDENTS AND ALUMNI OF CIPUTRA UNIVERSITY TOURISM-CULINARY BUSINESS STUDY PROGRAM). ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
	*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5361/2212 https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5361/2212. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]		*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5361/2212 https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5361/2212. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
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	*[https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2592 Pengujian organoleptik kulit pangsit dengan penambahan bubuk tulang ayam dalam tiga konsentrasi berbeda. ''TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian'' (2022)]		*[https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2592 Pengujian organoleptik kulit pangsit dengan penambahan bubuk tulang ayam dalam tiga konsentrasi berbeda. ''TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian'' (2022)]
	*[http://tpa.fateta.unand.ac.id/index.php/JTPA/article/view/410 SUBSTITUSI BUBUK AMPAS KELAPA (Cocos nucifera) DENGAN TEPUNG BERAS DALAM PEMBUATAN KUE CHIFFON. ''Jurnal Teknologi Pertanian Andalas'' (2022)]		*[http://tpa.fateta.unand.ac.id/index.php/JTPA/article/view/410 SUBSTITUSI BUBUK AMPAS KELAPA (Cocos nucifera) DENGAN TEPUNG BERAS DALAM PEMBUATAN KUE CHIFFON. ''Jurnal Teknologi Pertanian Andalas'' (2022)]
			*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/4861 THE INFLUENCE OF BRAND AWARENESS AND PERCEIVED QUALITY ON REPURCHASE INTENTION: BRAND LOYALTY AS INTERVENING VARIABLE (CASE STUDY AT KOPI SOE BRANCH OF PANAKKUKANG MAKASSAR). ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
	*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/4861 THE INFLUENCE OF BRAND AWARENESS AND PERCEIVED QUALITY ON REPURCHASE INTENTION: BRAND LOYALTY AS INTERVENING VARIABLE (CASE STUDY AT KOPI SOE BRANCH OF PANAKKUKANG MAKASSAR). ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]		*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/4861 THE INFLUENCE OF BRAND AWARENESS AND PERCEIVED QUALITY ON REPURCHASE INTENTION: BRAND LOYALTY AS INTERVENING VARIABLE (CASE STUDY AT KOPI SOE BRANCH OF PANAKKUKANG MAKASSAR). ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
			*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5332 THE INFLUENCE OF DIGITAL MARKETING, PROMOTION, AND SERVICE QUALITY ON CUSTOMER REPURCHASE INTENTION AT HUB22 LOUNGE & BISTRO SURABAYA. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
			*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5396 THE INFLUENCE OF PRODUCT QUALITY, SERVICE QUALITY, AND TIMELINESS OF DELIVERY ON REPURCHASE INTENTION AT CAKE BY TENGGILIS SURABAYA. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
	*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5396/2233 THE INFLUENCE OF PRODUCT QUALITY, SERVICE QUALITY, AND TIMELINESS OF DELIVERY ON REPURCHASE INTENTION AT CAKE BY TENGGILIS SURABAYA. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]		*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5396/2233 THE INFLUENCE OF PRODUCT QUALITY, SERVICE QUALITY, AND TIMELINESS OF DELIVERY ON REPURCHASE INTENTION AT CAKE BY TENGGILIS SURABAYA. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
	*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5145/2205 THE INFLUENCE OF SERVICE QUALITY, PRODUCT QUALITY AND PROMOTION TOWARDS MISS POE VIETNAM EATERY’S CONSUMER LOYALTY AT GWALK SURABAYA. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]		*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5145/2205 THE INFLUENCE OF SERVICE QUALITY, PRODUCT QUALITY AND PROMOTION TOWARDS MISS POE VIETNAM EATERY’S CONSUMER LOYALTY AT GWALK SURABAYA. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]

Cis.integration at 04:32, 25 September 2023

2023-09-25T04:32:24Z

← Older revision		Revision as of 04:32, 25 September 2023
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	\|}		\|}
	== National Journal indexed by Sinta ==		== National Journal indexed by Sinta ==
			*[https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3798/2562 Karakteristik kerang bulu(Anadara antiquata) dan potensinya sebagai abon. ''Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian'' (2023)]
	*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5412/2234 ENTREPRENEURIAL SPIRIT ON ENTREPRENEURIAL INTENTION OF INDONESIAN TRADITIONAL FOOD (CASE STUDY ON STUDENTS AND ALUMNI OF CIPUTRA UNIVERSITY TOURISM-CULINARY BUSINESS STUDY PROGRAM). ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]		*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5412/2234 ENTREPRENEURIAL SPIRIT ON ENTREPRENEURIAL INTENTION OF INDONESIAN TRADITIONAL FOOD (CASE STUDY ON STUDENTS AND ALUMNI OF CIPUTRA UNIVERSITY TOURISM-CULINARY BUSINESS STUDY PROGRAM). ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
	*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5361/2212 https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5361/2212. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]		*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5361/2212 https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5361/2212. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]

Cis.integration at 10:03, 20 March 2023

2023-03-20T10:03:27Z

← Older revision		Revision as of 10:03, 20 March 2023
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	\|-		\|-
	\|SINTA		\|SINTA
	\|https://sinta.~~ristekbrin~~.go.id/authors/~~detail?id=~~6004331~~&view=overview~~		\|https://sinta.kemdikbud.go.id/authors/profile/6004331

	\|}		\|}

Cis.integration at 08:17, 16 March 2023

2023-03-16T08:17:50Z

← Older revision		Revision as of 08:17, 16 March 2023
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	\|govposition=[[Assistant Professor]]		\|govposition=[[Assistant Professor]]
	}}		}}
	<p>Michael Ricky Sondak, S.E., M.M. is a Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2006 and currently part of Tourism.</p>		<p>Michael Ricky Sondak, S.E., M.M. is an Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2006 and currently part of Tourism.</p>
	== Author Pages ==		== Author Pages ==
	{\| class="wikitable"		{\| class="wikitable"
Line 12:		Line 12:
	\|Google Scholar		\|Google Scholar
	\|https://scholar.google.co.id/citations?user=KPxgMl4AAAAJ		\|https://scholar.google.co.id/citations?user=KPxgMl4AAAAJ
			\|-
			\|SINTA
			\|https://sinta.ristekbrin.go.id/authors/detail?id=6004331&view=overview

	\|}		\|}
			== National Journal indexed by Sinta ==
			*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5412/2234 ENTREPRENEURIAL SPIRIT ON ENTREPRENEURIAL INTENTION OF INDONESIAN TRADITIONAL FOOD (CASE STUDY ON STUDENTS AND ALUMNI OF CIPUTRA UNIVERSITY TOURISM-CULINARY BUSINESS STUDY PROGRAM). ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
			*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5361/2212 https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5361/2212. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
			*[https://ejournal.unsrat.ac.id/v3/index.php/jmbi/article/view/43938 Peluang Digital Marketing Dalam Kebangkitan Pariwisata di Indonesia. ''JURNAL ILMIAH MANAJEMEN BISNIS DAN INOVASI UNIVERSITAS SAM RATULANGI (JMBI UNSRAT)'' (2022)]
			*[https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2592 Pengujian organoleptik kulit pangsit dengan penambahan bubuk tulang ayam dalam tiga konsentrasi berbeda. ''TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian'' (2022)]
			*[http://tpa.fateta.unand.ac.id/index.php/JTPA/article/view/410 SUBSTITUSI BUBUK AMPAS KELAPA (Cocos nucifera) DENGAN TEPUNG BERAS DALAM PEMBUATAN KUE CHIFFON. ''Jurnal Teknologi Pertanian Andalas'' (2022)]
			*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/4861 THE INFLUENCE OF BRAND AWARENESS AND PERCEIVED QUALITY ON REPURCHASE INTENTION: BRAND LOYALTY AS INTERVENING VARIABLE (CASE STUDY AT KOPI SOE BRANCH OF PANAKKUKANG MAKASSAR). ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
			*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5396/2233 THE INFLUENCE OF PRODUCT QUALITY, SERVICE QUALITY, AND TIMELINESS OF DELIVERY ON REPURCHASE INTENTION AT CAKE BY TENGGILIS SURABAYA. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]
			*[https://jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/5145/2205 THE INFLUENCE OF SERVICE QUALITY, PRODUCT QUALITY AND PROMOTION TOWARDS MISS POE VIETNAM EATERY’S CONSUMER LOYALTY AT GWALK SURABAYA. ''International Journal of Economics, Business and Accounting Research (IJEBAR)'' (2022)]

	== National Journal ==		== National Journal ==
	*Kreasi Tepung Berbumbu Untuk Makanan Gorengan Gurih dan Manis. ''Jurnal Varia Pariwisata'' (2015)		*Kreasi Tepung Berbumbu Untuk Makanan Gorengan Gurih dan Manis. ''Jurnal Varia Pariwisata'' (2015)

Cis.integration at 06:33, 15 December 2021

2021-12-15T06:33:54Z

← Older revision		Revision as of 06:33, 15 December 2021
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	\|govposition=[[Assistant Professor]]		\|govposition=[[Assistant Professor]]
	}}		}}
	Michael Ricky Sondak, S.E., M.M. is a Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2006 and currently part of Tourism.		<p>Michael Ricky Sondak, S.E., M.M. is a Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2006 and currently part of Tourism.</p>
	== Author Pages ==		== Author Pages ==
	{\| class="wikitable"		{\| class="wikitable"
Line 12:		Line 12:
	\|Google Scholar		\|Google Scholar
	\|https://scholar.google.co.id/citations?user=KPxgMl4AAAAJ		\|https://scholar.google.co.id/citations?user=KPxgMl4AAAAJ

			\|}
			== National Journal ==
			*Kreasi Tepung Berbumbu Untuk Makanan Gorengan Gurih dan Manis. ''Jurnal Varia Pariwisata'' (2015)
			*Creative Problem Solving Sebagai Media Pengembangan Makanan (Studi Kasus Pada Mata Kuliah Introduction to Culinary Business Environment Di Culinary Business Department Universitas Ciputra Surabaya). ''Journal of Tourism Destination and Attraction'' (2014)
			*PEMANFAATAN TEPUNG MBOTE/KIMPUL (Araceae) SEBAGAI TEPUNG BERBUMBU RASA MANIS DAN GURIH DITINJAU DARI KANDUNGAN GIZI DAN UJI ORGANOLEPTIK. ''Jurnal Boga dan Gizi'' (2014)

			== International Proceeding ==
			*Innovation To Mbote As The Seasoned Flour. ''Proceeding of 2nd International Conference on Entrepreneurship and Business Management'' (2013)
			*The Integration of Product Development and Business Development at Service & Beverage Enterprise. ''Roundtable on Entrepreneurhsip Education - Asia 2012'' (2012)

			== National Proceeding ==
			*Innovative Creation of Taro Flour as Spice Flour and Organoleptic Test and Its Product. ''Proceeding of International Conference on Green Technology'' (2014)
			*Kreasi Inovasi Tepung Mbote (kimpul) Sebagai Tepung Berbumbu Untuk Makanan Gorengan. ''Universitas Ciputra'' (2014)

			== Copyright ==
			*[https://e-hakcipta.dgip.go.id/index.php/c?code=MWI3YzIxNTdmY2UyMTYxOThkY2RjMjM4ZTY4OWI5MWEK Food & Beverage Pairing (2021)]
			*[https://e-hakcipta.dgip.go.id/index.php/c?code=ZWZlZDJjM2VmZDE2ODk5NzM0MWUyZDg4YTA3ZTZhYjcK Food Service (2021)]
			*Laporan Penelitian - Akseptasi Masyarakat Surabaya Terhadap Ayam Goreng Kalasan Sebagai Makanan Frozen (2021)
			*Laporan Penelitian Kreasi Produk (2021)
			*Laporan Penelitian Kreasi Produk (2021)
			*Laporan Penelitian Kreasi Produk - Pemanfaatan Tepung Biji Mangga Manalagi Sebagai Bahan Baku Pembuatan Tapioca Pearl (2021)
			*Laporan Penelitian Kreasi Produk - Pemanfaatan Tepung Kulit Jeruk Lemon Sebagai Pengental Pada Pembuatan Cheese Tart (2021)
			*Laporan Penelitian Kreasi Produk - Pemanfaatan Tepung Kulit Pisang Ambon Dalam Pembuatan Es Krim Ditinjau Dari Uji Organoleptik (2021)
			*Laporan Penelitian Kreasi Produk - Substitusi Ubi Kayu Dalam Pembuatan Serundeng (2021)
			*Laporan Penelitian Kreasi Produk – Pemanfaatan Biji Salak Sebagai Substitusi Dari Kopi Arabika Dalam Pembuatan Minuman Kopi (2021)
			*Laporan Penelitian Kreasi Produk – Pemanfaatan Tepung Kulit Telur Bebek Dalam Produk Lidah Kucing (2021)
			*Laporan Penelitian Preferensi Masyarakat Surabaya Terhadap Keputusan Pembelian Sambal Botol (2021)
			*[https://e-hakcipta.dgip.go.id/index.php/c?code=NjYxMjFkNzk5MDAzMGZmYjRjZjJkMmZmNWM0YTVhNmMK Service Sequences (2021)]
			*[https://e-hakcipta.dgip.go.id/index.php/c?code=NGMyMzQwOGMzYTQ3YzkwZTY1NGNhOWU2ZWI3Yzc3Y2MK Set-up Table (2021)]
			*[https://e-hakcipta.dgip.go.id/index.php/c?code=MmNlMTFhZWNiMGYxYzVlZGU0MmYxYTI4NmYzYzVlMjIK Style of Service (2021)]
			*[https://e-hakcipta.dgip.go.id/index.php/c?code=OTY5NWRkNjNlYzNmZWVmNGQ3ZmUwODg5NmM3YTJkMzkK Table Manner (2021)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027016?type=copyright&keyword=EC00202027016 KREASI CAKE PISANG AMBON MASAK, PISANG AMBON KUKUS DAN PISANG AMBON PANGGANG DITINJAU DARI UJI ORGANOLEPTIK DAN KANDUNGAN GIZI (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027223?type=copyright&keyword=EC00202027223 PEMANFAATAN AMPAS BIJI KOPI SEBAGAI PENGEMPUKKAN DAGING SAPI DAN DAGING KAMBING (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027017?type=copyright&keyword=EC00202027017 PEMANFAATAN KULIT ARI KACANG HIJAU DAN KULIT ARI KEDELAI UNTUK KREASI MI SAGU (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027271?type=copyright&keyword=EC00202027271 PEMANFAATAN TERONG GELATIK UNTUK PRODUK SIRUP DENGAN UJI ORGANOLEPTIK DAN UJI LABORATORIUM (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202028830?type=copyright&keyword=EC00202028830 Penambahan Bubuk Wortel Dalam Pembuatan Kue Bolu, Biskuit dan Kaasstengels (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027221?type=copyright&keyword=EC00202027221 PENAMBAHAN KULIT TAHU PADA PEMBUATAN NUGGET JAMUR TIRAM PUTIH (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027222?type=copyright&keyword=EC00202027222 PENAMBAHAN TEPUNG DAUN PEGAGAN (CENTELLA ASIATICA L. URBAN) DALAM PEMBUATAN LIDAH KUCING DAN BUTTER COOKIES (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027225?type=copyright&keyword=EC00202027225 PENAMBAHAN TEPUNG KULIT BUAH NAGA MERAH DALAM PEMBUATAN BISKUIT DAN BUTTER COOKIES (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027226?type=copyright&keyword=EC00202027226 PERSEPSI DAN PREFERENSI GENERASI Z TERHADAP KEPUTUSAN PEMBELIAN GELATO DI KABUPATEN TANGERANG (2020)]
			*[https://e-hakcipta.dgip.go.id/index.php/c?code=ZWMyNTFhMTcxMTEzM2NmMTkxZTE4NDA4ODVhZDY0NTIK PERSEPSI DAN PREFERENSI GENERASI Z TERHADAP KEPUTUSAN PEMBELIAN MAKANAN BERBAHAN DASAR DAGING BABI DI KOTA SOLO (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027013?type=copyright&keyword=EC00202027013 PERSEPSI DAN PREFERENSI GENERAZI Z TERHADAP KEPUTUSAN PEMBELIAN MAKANAN BERBAHAN DASAR DAGING BABI DI KOTA SOLO (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027018?type=copyright&keyword=EC00202027018 PERSEPSI GENERASI X DAN Z PADA PEMILIHAN RESTORAN DI SURABAYA BARAT (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027014?type=copyright&keyword=EC00202027014 PERSEPSI GENERASI Z TENTANG VISUALISASI MAKANAN TERHADAP PEMASARAN BISNIS KULINER DI SURABAYA (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027015?type=copyright&keyword=EC00202027015 PERSEPSI GENERASI Z TERHADAP MINAT BELI OPERA CAKE (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202028829?type=copyright&keyword=EC00202028829%2C PERSEPSI PANCA INDRA GENERASI Z TERHADAP MAKANAN TRADISIONAL KHAS SURABAYA (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202027224?type=copyright&keyword=EC00202027224 PERSEPSI WISATAWAN DOMESTIK TERHADAP KEPUTUSAN PEMBELIAN KULINER BABI GULING DI BALI (2020)]
			*[https://pdki-indonesia.dgip.go.id/detail/EC00202028831?type=copyright&keyword=EC00202028831 PINDANG SEBAGAI BENTUK AKULTURASI BUDAYA SUMATERA SELATAN DI LAMPUNG (2020)]
			*LAMA PEMASAKAN RENDANG DENGAN BUMBU KHAS D’KOBAR BERBAHAN DASAR DAGING SAPI, DAGING AYAM DAN DAGING KAMBING (2019)
			*Pemanfaatan Kacang Hijau Sebagai Pengganti Terigu Pada Kue Marmer, Cookies Dan Brownies (2019)
			*Pemanfaatan Kepala Udang Dan Tulang Ikan Bandeng Dalam Tepung Bumbu (2019)
			*PEMANFAATAN LIMBAH TULANG IKAN PATIN SEBAGAI BUBUK PENYEDAP MASAKAN (2019)
			*Pemanfaatan Semanggi Air (Marsilea Crenata) Dalam Pembuatan Produk Pastry Ditinjau Dari Organoleptik Dan Penerimaan Pasar (2019)
			*PEMANFAATAN TEPUNG KULIT JERUK MANIS SEBAGAI BAHAN PENGENTAL DALAM PEMBUATAN PRODUK DESSERT (2019)
			*PEMBUATAN PRODUK COOKIES, BROWNIES DAN DONAT DENGAN SUBSTITUSI TEPUNG KEDELAI (2019)
			*SUBSTITUSI BIJI ALPUKAT SEBAGAI TEPUNG DALAM PEMBUATAN ANEKA DESSERT (BROWNIES, COOKIES, DAN POUND CAKE) UNTUK PENERIMAAN PASAR (2019)
			*SUBSTITUSI KULIT DELIMA SEBAGAI BUBUK DALAM PEMBUATAN BROWNIES, COOKIES, DAN MUFFIN UNTUK PENERIMAAN PASAR (2019)
			*Rekayasa Pisang Barlin Menjadi Tepung Sebagai Pengganti Jenis Tepung Untuk Pembuatan Kue (2018)

			== Formal Educations ==
			{\| class="wikitable"
			!Year
			!Level
			!School/Institution/University
			\|-
			\|1997 - 2002
			\|S1
			\|Universitas Kristen Petra
			\|-
			\|2006 - 2008
			\|S2
			\|Universitas Katolik Widya Mandala Surabaya

	\|}		\|}

Cis.integration at 09:19, 27 August 2021

2021-08-27T09:19:27Z

← Older revision		Revision as of 09:19, 27 August 2021
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	\|picture=[[File:Profile Picture Michael Ricky Sondak.jpg\|frameless]]		\|picture=[[File:Profile Picture Michael Ricky Sondak.jpg\|frameless]]
	\|joined=2006		\|joined=2006
	\|major=[[Tourism ~~- Culinary Business~~]]		\|major=[[Tourism]]
	\|govposition=[[Assistant Professor]]		\|govposition=[[Assistant Professor]]
	}}		}}
	Michael Ricky Sondak, S.E., M.M. is a Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2006 and currently part of Tourism ~~- Culinary Business~~.		Michael Ricky Sondak, S.E., M.M. is a Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2006 and currently part of Tourism.
	== Author Pages ==		== Author Pages ==
	{\| class="wikitable"		{\| class="wikitable"

Cis.integration: Created page with "{{Infobox Lecturer |fullname=Michael Ricky Sondak, S.E., M.M. |picture=frameless |joined=2006 |major=Tourism - Culinary..."

2021-08-27T08:51:41Z

Created page with "{{Infobox Lecturer |fullname=Michael Ricky Sondak, S.E., M.M. |picture=frameless |joined=2006 |major=Tourism - Culinary..."

New page

{{Infobox Lecturer
|fullname=Michael Ricky Sondak, S.E., M.M.
|picture=[[File:Profile Picture Michael Ricky Sondak.jpg|frameless]]
|joined=2006
|major=[[Tourism - Culinary Business]]
|govposition=[[Assistant Professor]]
}}
Michael Ricky Sondak, S.E., M.M. is a Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2006 and currently part of Tourism - Culinary Business.
== Author Pages ==
{| class="wikitable"
|-
|Google Scholar
|https://scholar.google.co.id/citations?user=KPxgMl4AAAAJ

|}