Vol. 11 No. 2 (2010)

Articles

• Shelf Life Study of Seasoning Using Accelerated Shelf Life Testing (ASLT) Method Based on Critical Moisture Content Approach

  Slamet Budijanto, Azis Boing Sitanggang, Beti Elizabeth Silalahi, Wita Murdiati

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• Stability of Red Color Rosella Extract for Food and Beverage Colorant

  Sri Winarti, Abdurrozaq Firdaus, Abdurrozaq Firdaus

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• Synergistic Hydrolysis of Arrowroot (Marantha arundinaceae L.) Starch by ï¡-Amylase, Glucoamylase, and Pullulanase for Glucose Syrup Production

  Yunianta Yunianta, Tri Sulistyo, Apriliastuti Apriliastuti, Teti Estiasih, Siti Narsito Wulan

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• Study on Different Fermentation Condition and Inoculum Concentration in Snake Fruit Vinegar (Salacca zalacca) Production

  Elok Zubaidah

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• Determination of Oil and Garlic Chips Deterioration Rate during Vacuum Frying (Study on Engineering Aspect)

  Kurniawan Yuniarto, Joko Sumarsono, Sri Maryati, Ahmad Alamsyah

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• Planning of the Ergonomic Seat for Four Wheel Tractor Based on Anthropometry

  Titik Nur Hidayah, Musthofa Lutfi, Khoirul Anam

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• Scaling Up of Liquid Soap Production from Recycled Frying Oil

  Susinggih Wijana, Dodyk Purnomo, M. Y. Taslimah

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• Study on Form, Drainage Network, and Watershed Hydrograph by Using SIMODAS (Case Study on Sabu Island - Nusa Tenggara Timur)

  Ruslan Wirosoedarmo, A. Tunggul Sutan Haji, Erlita Meidya Pramesti

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• Engineering Simulation Model of Paralel Type Heat Exchanger in Tomato Juice Pasteurization

  Nur Komar

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