Research Paper

• PENGEMBANGAN AROMA DAN CITA RASA BAKSO DENGAN MENGGUNAKAN FLAVOR [Development of Aroma and Taste of Meat Ball Using Flavor]

  Joko Hermianto, . Aulia

  DOI record not available

  102

  Abstract View : 1767

  Download :1737

  PDF

• PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking]

  Posman Sibuea

  DOI record not available

  108

  Abstract View : 1798

  Download :1938

  PDF

• KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit]

  C. Hanny Wijaya, Irene Triyanti Hadiprodjo, Anton Apriyantono

  DOI record not available

  117

  Abstract View : 1248

  Download :2005

  PDF

• Ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying [Survival and Viability of Lactid Acid Bacteria Probiotic during production of Dried Culture Using Freeze and Spray Drying

  Erni Harmayani, . Ngatirah, Endang S. Rahayu, Tyas Utami

  DOI record not available

  126

  Abstract View : 3716

  Download :4025

  PDF

• PENERAPAN TEKNIK PENYUSUNAN MENI DI RESTORAN BENGAWAN SOLO HOTEL SAHID JAYA, JAKARTA [The Aplication of Menu Engineering at Bengawan Solo Restaurant, Sahid Jaya Hotel Jakarta]

  Musa Hubies, Sindi Astu Banuhapsari

  DOI record not available

  133

  Abstract View : 1292

  Download :743

  PDF

• SIFAT HIPOGLISEMIK PAKAN TINGGI PROTEIN KEDELAI PADA MODEL DIABEIK INDUKSI ALLOXAN [Hypoglicemic Property of a High-Protein Soybean Based Feed in Model alloxan Induced Diabetic]

  C. Retnaningsih, Zuheid Noor, Y. Marsono

  DOI record not available

  141

  Abstract View : 639

  Download :446

  PDF

• MENCIPTAKAN KEPUASAN TOTAL PELANGGAN MELALUI PENGGUNAAN QUALITY FUNCTION DEPLOYMENT PADA AGRIBISNIS SAYURAN [Creating Total Customer Satisfaction by Using Quality Function Deployment in Vegetables Agribusiness]

  . Abidin, . Marimin

  DOI record not available

  147

  Abstract View : 751

  Download :877

  PDF

• PENGARUH Ph, KADAR XILOSA DAN KADAR GLUKOSA TERHADAP PRODUKSI XYLITOL OLEH Candida shehatae WAY 08 [The Influence of Intial Xylose and Glucose Consentration on Xylitol production by Candida shehatae WAY 08]

  Wisnu Adi Yulianto

  DOI record not available

  156

  Abstract View : 712

  Download :777

  PDF

• PENENTUAN PRODUK OLAHAN APEL UNGGULAN MENGGUNAKAN TEKNIK FUZZY NON NUMERIK AN ANALISIS STRUKTUR SERTA POLA PEMBINAAN KELEMBAGAAN [Determination Prosprctive Appe processing product Using Non-Numeric Fuzzy Method, Analyze Institutional Structure and Develo

  Imam Santoso, Marimin ,

  DOI record not available

  163

  Abstract View : 808

  Download :821

  PDF