Vol. 22 No. 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian

Articles

• PENGARUH BERBAGAI MERK DRIED YEAST (Saccharomyces sp.) DAN pH AWAL FERMENTASI TERHADAP KARAKTERISTIK WINE SALAK
  Abstract View: 4404
  

  Ida Bagus Wayan Gunam

  63-72

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• The Formulation of Corn Tempeh Flour (Zea Mays L.) and Wheat Flour toward Chemical, Physical and Sensory Characteristics of Baked Brownies
  Abstract View: 752
  

  ayud pratiwi

  73-84

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• THE EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF SOYBEAN-CORN TEMPEH FERMENTED WITH VARIOUS RAPRIMA YEAST CONCENTRATION AND VARIOUS FORMULATION
  Abstract View: 453
  

  Eli yana

  85-98

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• SIFAT FISIK DAN ORGANOLEPTIK MI BASAH DARI PATI SAGU DENGAN PENAMBAHAN EKSTRAK DAUN KELOR (Moringa oleifera)
  Abstract View: 3222
  

  Nida El Husna

  99-106

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• ANALISIS JENIS AGROINDUSTRI DAN KELAYAKAN PENDIRIAN AGROINDUSTRI BERBASIS IKAN DI KABUPATEN TULANG BAWANG
  Abstract View: 796
  

  Moralita Tauhid

  107-112

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