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Vol. 19 No. 1 (2018)
Vol. 19 No. 1 (2018)
Published:
2018-04-10
Articles
PENGARUH ASAL BIJI KAKAO DAN LAMA CONCHING TERHADAP KARAKTERISTIK SENSORI COKELAT HITAM DENGAN PENDEKATAN DISCRETE TIME INTENSITY
La Ode Muhammad Fajrul Azhar, Kiki Fibrianto, Sukrisno Widyotomo, Harijono Harijono
1-14
PDF
BIOREMEDIASI MERKURI MENGGUNAKAN BAKTERI INDIGENOUS DARI LIMBAH PENAMBANGAN EMAS DI TUMPANG PITU, BANYUWANGI
Saundra Rosallina Lutfi, Wignyanto Wignyanto, Evi Kurniati
15-24
PDF
PENGARUH PENAMBAHAN CUSO4 TERHADAP AKTIVITAS ENZIM SCHYZOPHYLLUM COMMUNE PADA DEGRADASI LIGNIN LIMBAH KULIT KAKAO
Irnia Nurika, Nur Hidayat, Novianti Adi Rohmanna
25-32
PDF
KARAKTERISTIK FRIES UWI PUTIH (DIOSCOREA ALATA) DENGANKAJIAN KONSENTRASI KALSIUM KLORIDA DAN LAMA BLANCHING
Putri Syepty SriJanatul Munawaroh, Widya Dwi Rukmi Putri, Lia Hapsari
33-42
PDF
PENGARUH PEMBERIAN PUPUK UREA DAN JARAK ELEKTRODA TERHADAP TEGANGAN LISTRIK PLANT MICROBIAL FUEL CELL TANAMAN PADI (ORYZA SATIVA)
Angky Wahyu Putranto, Yusron Sugiarto, Novalia Kusumarini, Tiara Wiranti, Lisa Normalasari
43-50
PDF
AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORIS ES KRIM DENGAN PENAMBAHAN SARI APEL
Anisa Khairina, Bambang Dwiloka, Siti Susanti
51-60
PDF
Editorial
FRONT MATTER
Irnia Nurika, STP., MP., Ph.D
PDF
BACK MATTER
Irnia Nurika, STP., MP., Ph.D
PDF
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