5 articles in this issue
Eti Indarti,Normalina Arpi,Slamet Budijanto
This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation wit... see more
Syarifah Rohaya,Nida El Husna,Khairul Bariah
The purpose of this study was to compare different sources of flours and protein sources based on soya bean products in producing vegetarian nugget. Factorial experimental design with three replications was employed where wheat, sweet potato, sago and ban... see more
Normalina Arpi
“Minyak kemenyan” is one of Aceh’s unique products made from “pliek u” oil that is coconut oil produced traditionally from fermented coconut. Process in making minyak kemenyan is still traditional using main raw material pliek u oil, benzoe, and pleasant ... see more
Yusriana Yusriana,Rachman Jaya
Factual problems of the cocoa bean agroindustry at Pidie Jaya District, Aceh Province were large distances between farmers and processor, thus determining the shortest part route, backhaul location and quality risk becomes critically to the assess. The ob... see more
Hendri Syah,Yusmanizar Yusmanizar,Oki Maulana
Size reduction applied on Arabica Coffee bean may change its physical properties, where these properties are utilized for designing process including packaging and appliances for further processes. This research aims to investigate physical characteristic... see more