Vol. 11 No. 1 (2010)

Articles

• Low Temperature Crystallization for Vitamin E Concentrate Preparation from Palm Fatty Acid Distillate: Study on Solvent Type

  Kgs. Ahmadi

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• Study on Antioxidant Activity of Fermented Rice Bran and Skim Milk by Probiotic Lactic Acid Bacteria (Lactobacillus plantarum J2 and Lactobacillus casei)

  Elok Zubaidah, Nawa Aldina, Nawa Aldina, Nawa Aldina, Fithri Choirun Nisa, Fithri Choirun Nisa, Fithri Choirun Nisa

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• The Extraction of Natural Liquid Red Colorant Containing Antioxidant from Rosella (Hibiscus sabdarrifa L) Calyx and Its Aplication in Food Products

  Lailatul Isnaini

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• Study of Un-slaughtered Chicken Carcass: Organoleptic Changes and Bacterial Growth Pattern

  Ratna Yulistiani

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• Urea Crystallization Optimization of Oil from Lemuru (Sardinella longiceps) Meal Processing by Product for Concentrate ω-3 Fatty Acids Preparation

  Teti Estiasih

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• The Application of Fuzzy Logic for Quality Assessment of Fresh Milk

  Imam Santoso, Susinggih Wijana, Widya Hari Pratiwi

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• Red Snapper Fish Supplier Analysis Based on Vendor Perfomance Indicator with Analytical Hierarchi Process

  Siti Asmaul Mustaniroh, Sri Maryani Santoso, Etyka Dwi Oktora

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• Cane-Scale Queuing System Modelling at PG Pandjie Situbondo

  Isti Purwaningsih, Usman Effendi, Muhammad Rizqi

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