Research Paper
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PENGEMBANGAN AROMA DAN CITA RASA BAKSO DENGAN MENGGUNAKAN FLAVOR [Development of Aroma and Taste of Meat Ball Using Flavor]
DOI record not available102Abstract View : 1537Download :1034 -
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]
DOI record not available108Abstract View : 1633Download :1295 -
KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit]
DOI record not available117Abstract View : 1062Download :1326 -
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
DOI record not available126Abstract View : 3438Download :3312 -
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]
DOI record not available133Abstract View : 1157Download :584 -
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]
DOI record not available141Abstract View : 507Download :294 -
MENCIPTAKAN KEPUASAN TOTAL PELANGGAN MELALUI PENGGUNAAN QUALITY FUNCTION DEPLOYMENT PADA AGRIBISNIS SAYURAN [Creating Total Customer Satisfaction by Using Quality Function Deployment in Vegetables Agribusiness]
DOI record not available147Abstract View : 609Download :562 -
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]
DOI record not available156Abstract View : 579Download :549 -
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
DOI record not available163Abstract View : 682Download :640