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Volume 7 Number 1 Year 2017

7 articles in this issue 

Wuri Marsigit, Bonodikun Bonodikun, Lortina Sitanggang

The purposes of this study were to reveal   the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity,  and  water  content) &... see more

Pags. 1 - 10  

Devi Silsia, Laili Susanti, Reko Apriantonedi

Used refined cooking oil can be used to make soap. An important factor in the manufacture of soap is the saponification reaction between bases (KOH) and fatty acids. The addition of citrus essential oil to the soap preparation can increase consumer accept... see more

Pags. 11 - 19  

Indra Utama, Hasan Basri Daulay, Tuti Tutuarima

The purpose of this research is to get the strategy and the utilization of empty bunch waste, shell, and fiber waste at Plantation Processing Plant PTPN VII Unit Talo Pino. Data collection method in this research is field empirical observation method on t... see more

Pags. 20 - 26  

Rielni Love Rati, Endang Sulistyowati, Edi Soetrisno

This research aimed to evaluate the effect of added strawberry (Fragaria virginiana) in soft cheese on quality of dry matter), Total Plate Count (TPC) and acceptance of consumer during storage of 2 weeks. This research was conducted in Merch- April 2017 i... see more

Pags. 27 - 36  

Hasanuddin Hasanuddin

Coccus bactria is the cell of bacteria formed ball or ellip in 0,5 – 1µm diameter. Fermented durian is the fermented food prepared from spontaneous fermentation of durian (Durio zibethinus)with or without salt by wild bacteria. The sources of data in... see more

Pags. 37 - 43  

Humaira' Kanajmi, Meizul Zuki, Damres Uker

Purpose of this research was to analyze the correlation between the factor of age with fatigue of worker, the factor of working experience with fatigue of worker, the factor of age and working experience with fatigue of worker, and fatigue of workers... see more

Pags. 44 - 55  

Yovial Yovial, Wenny Marthiana, Duskiardi Duskiardi, Habibi Habibi

Recently around 60% of the hazelnut shell has the potential to become wasted material. The purpose of this research is to exploit waste hazelnut shell by examining the mechanical properties of composite   from the powder of hazelnut shell. Epoxy... see more

Pags. 56 - 62