7 articles in this issue
Teuku Maimun,Nasrul Arahman,Fikriatul Arifah Hasibuan,Putri Rahayu
Abstract &... see more
Murna Muzaifa,Yusya Abubakar,Faitzal Haris
Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and ... see more
Pandu Imam,Santosa Santosa,Isril Berd,Anwar Kasim
Target of this research are : ( 1) Knowing physical result of steaming of Fresh Fruit Bunch; ( 2) Knowing the chemical of result of steaming of Fresh Fruit Bunch; ( 3) Finding model of prediction respon result of sterilization of Fresh Fruit Bunch ( 4 ) D... see more
Neti Yuliana,Sri Hidayati,Masithoh Priyantini
This study aimed to identify the type of catfish commodity based-Agroindustry that are potential to be developed in Mesuji Regency and to know the value added potential commodity processing into agro-industry products. The methods used in this resea... see more
guntarti tatik mulyati,Makhmudun Ainuri
Manual material handling activities are still widely practiced in various industries, including supermarkets. Various products in supermarkets are moved with hand truck aids. This tool is used to ease of workers to avoid the risk of MSDs (musculoskeletal ... see more
Yusriana Yusriana,Novia Mehra Erfiza,Jainuddin Jainuddin,Cut Nilda
Perilaku masyarakat dalam memilih dan mengkonsumsi produk Kue Bhoi perlu diteliti karena banyak produk yang dijual dipasaran tidak memiliki keseragaman mutu, hal ini dapat dilihat dari warna kue Bhoi yang dijual dipasaran yang tidak seragam.Penelitian ini... see more
Devi Silsia,Fitri Electrika,Dewi Surawan,Idha Meiriska
Mono - Diasilgliserol (MDAG) merupakan merupakan emulsifier yang paling banyak digunakan dalam industri makanan. Emulsifier merupakan salah satu produk oleokimia yang bernilai ekonomis tinggi. Penelitian ini bertujuan untuk mengetahui karakteristik MDAG y... see more