DOI: https://doi.org/10.33964/jp.v29i2

Published: 2020-10-26

Evaluasi Mutu Nasi Instan Skala Produksi 5 Kg

Kirana Sanggrami Sasmitaloka, Sri - Widowati, Imia Ribka Banurea

87-104

|Abstract views: 1660 | PDF Download: 3360 |
https://doi.org/10.33964/jp.v29i2.459
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https://doi.org/10.33964/jp.v29i2.480
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https://doi.org/10.33964/jp.v29i2.492
|Abstract views: 653 | PDF Download: 637 |
https://doi.org/10.33964/jp.v29i2.469
|Abstract views: 542 | PDF Download: 478 |
https://doi.org/10.33964/jp.v29i2.487

Pengaruh Proses Pemasakan dan Penambahan Bahan Pengawet Terhadap Karakteristik Lemang Selama Masa penyimpanan

Enny Sholichah, Rima Kumalasari, Nok Afifah, Novita Indrianti, Faradila Nurintan, Ari Rahayuningtyas, Titik Budiati

149-160

|Abstract views: 1770 | PDF Download: 2240 |
https://doi.org/10.33964/jp.v29i2.481
|Abstract views: 2197 | PDF Download: 2856 |
https://doi.org/10.33964/jp.v29i2.442