DOI: https://doi.org/10.33964/jp.v26i2

Published: 2017-07-28

Articles

ANALISIS KEBIJAKAN TERHADAP SUPPLY DEMAND JAGUNG NASIONAL DENGAN PENDEKATAN SISTEM DINAMIK

Sumarni Panikkai

97-106

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|Abstract views: 1787 | PDF Download: 1894 |
https://doi.org/10.33964/jp.v26i2.350

KERAGAAN DAN PRODUKTIVITAS BEBERAPA VARITAS UNGGUL BARU INPARA DI LAHAN RAWA PASANG SURUT TIPOLOGI LAHAN SULFAT MASAM DI PROVINSI JAMBI

Jumakir Villa

107-116

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|Abstract views: 621 | PDF Download: 576 |
https://doi.org/10.33964/jp.v26i2.360

KARAKTERISTIK TEPUNG TEMPE LARUT AIR

Made Astawan

117-126

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|Abstract views: 2885 | PDF Download: 2997 |
https://doi.org/10.33964/jp.v26i2.351

Penggunaan Beras Sagu Untuk Penderita Pradiabetes Use of Rice Sagu for Patients of Prediabetes

Bambang Hariyanto

127-136

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|Abstract views: 1492 | PDF Download: 3654 |
https://doi.org/10.33964/jp.v26i2.361

Produksi Tepung Gadung (Dioscorea hispida Dennst) Kaya Pati Resisten Melalui Fermentasi Bakteri Asam Laktat dan Pemanasan Bertekanan-Pendinginan

Haryo Bimo Setiarto

137-152

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|Abstract views: 2095 | PDF Download: 3145 |
https://doi.org/10.33964/jp.v26i2.352

Formulasi dan Evaluasi Sensori Tepung Bumbu Ayam Goreng Berbasis Tepung Singkong Termodifikasi

Taufik Rahman

153-166

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|Abstract views: 2471 | PDF Download: 6196 |
https://doi.org/10.33964/jp.v26i2.357

Pengembangan Bekatul sebagai Pangan Fungsional: Peluang, Hambatan, dan Tantangan

Slamet Budijanto

167-176

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|Abstract views: 6514 | PDF Download: 12147 |
https://doi.org/10.33964/jp.v26i2.354