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Vol. 14 No. 3 (2013)
Vol. 14 No. 3 (2013)
Published:
2014-05-28
Articles
Potential of Oyster Mushroon (Pleurotus ostreatus) and Gluten in the Production of Artificial Meat with High Fiber Content
Nela Agustin Kusuma Wardani, Simon Bambang Widjanarko
PDF
Types and concentration affect of natural preservatives on the quality of palm sugar
Rifda Naufalin Naufalin, Tri Yanto, Anna Sulistyaningrum
PDF
Mocaf (Modified Cassava Flour)-Based Artificial Rice Production (Study of Mocaf and Rice Flour Proportion with the Addition of Porang Flour)
Sudarminto Setyo Yuwono, Kiki Febrianto, Novi Sintya Dewi
PDF
Organoleptic Characteristics of Natural Flavour Powder From Waste of Swimming Blue Crabs (Portunus pelagicus ) Processing: Study on Dextrin Concentration and Drying Temperature
Arie Febrianto Mulyadi, Jaya Mahar Maligan, Wignyanto Wignyanto, Ricky Hermansyah
PDF
Utilization of Pineapple Juice Base Growth Medium for Lipid Production by Xanthophyllomyces dendrorhous
Ria Dewi Andriani, Saengchai Akeprathumchai, Kobkul Laoteng, Kanokwan Poomputsa, Phenjun Mekvichitsaeng
PDF
Studies of Antibacterials effect of Fresh Soft Coral (Geodia sp.) Extract Against Escherichia coli and Vibrio parahaemolyticus and The Content of Active Compounds
Elok Ning Faikoh, Denok Eka Yuliana, Sari Suhendriani, Herlin Qurotul Aini
PDF
Design and Techno-economic Evaluation of Pokem (Setaria italica) Tresher Machine
Istalaksana istalaksana, Paulus Payung
PDF
Productivity Analysis Using Objective Matrix (OMAX) Method: Case Study On The Production Departement of Sari Roti PT Nippon Indosari Corpindo, Tbk Pasuruan
Nurul Hazmi Hamidah, Panji Deoranto, Retno Astuti
PDF
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