Vol. 13 No. 3 (2012)

Articles

• Purification and Characterization of Protease from Protease-producing Bacteria Isolated from Tofu Whey

  Agustin Krisna Wardani, Lia Oriana Nindita

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• Heat Stability of Red Fruit Extract (Pandanus conoideus) Color as Potential Source of Natural Pigments

  Budi Satriyanto, Simon B. Widjanarko, Yunianta Yunianta

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• Characteristics of Soaked and Dried Water Yam Flour as Material for Producing Edible Paper

  Erning Indrastuti, Harijono harijono, Bambang Susilo

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• Study of Preparation Sorghum Flour and Application for Analogues Rice Production

  Slamet Budijanto, Yuliyanti yuliyanti

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• Low Tannins and HCN of Lindur Fruit Flour Products as an Alternative Food

  Sulistyawati sulistyawati, Wignyanto Wignyanto, Sri Kumalaningsih

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• Sucrose Content Loss in the Harvest-Loading-Transport System at PG Sindang Laut and PG Tersana Baru, Cirebon

  Tajuddin Bantacut, Sukardi sukardi, Irfan Ardiansyah Supatma

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• Modification of Dry System Cotton Delinter to Increase Machine Capacity

  Gatot Suharto Abdul Fatah, Soebandi soebandi, Musthofa Lutfi, Puji Widodo

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• Optimization of Process Variables on Ethanol Production from Sorghum Grain

  M. Nur Ghoyatul Amin, Darimiyya Hidayati, Cahyo Indarto

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