Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian

Articles

• PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]
  Abstract View: 16175
  

  Ardaneswari Dyah Pitaloka Citraresmi, F. P. Putri

  1-14

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• PENGELOLAAN RISIKO RANTAI PASOK SAYURAN ORGANIK (STUDI KASUS: PT. X, CISARUA, KABUPATEN BOGOR, JAWA BARAT) [Organic Vegetables Supply Chain Risk Management (Case Study: PT. X, Cisarua, District of Bogor, West Java)]
  Abstract View: 2119
  

  Muhammad Arif Kamal, Taufik Djatna, Sukardi Sukardi

  15-30

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• PENENTUAN PENERAPAN PRODUKSI BERSIH TERBAIK DI UKM KUE SERABI “APEN JULIT GETTAS” KARANGANYAR-SUMENEP DAN ANALISIS NILAI TAMBAHNYA [Determination of the Best Application for Clean Production in the SME of Pancake "Apen Julit Gettas" Karanganyar-Sumenep and Its Value Added Analysis]
  Abstract View: 2064
  

  Yuni Dwi Prastika, Millatul Ulya, Mohammad Fuad Fauzul Mu'tamar

  31-38

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• PENGARUH PREPARASI DAN BLANCHING TERHADAP MUTU REBUNG IKAN TERFERMENTASI (LEMEA) [The Effect of Preparation and Blanching to Quality of Fermented Bamboo Shoots and Fish (Lemea)]
  Abstract View: 1358
  

  Ahmad Sapta Zuidar, Samsul Rizal, Jessica Puteri Octavia Hadi

  39-50

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• PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS BUAH PEDADA DAN KELAPA MUDA [CMC Addition Effect on Characteristics of Ice Cream Made from Pedada Fruit and Young Coconut Juices]
  Abstract View: 2603
  

  Jariyah Jariyah, Rudi Nurismanto, Nur Fitri Dian Pratiwi

  51-58

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• SIFAT ORGANOLEPTIK DAN NILAI TAMBAH YOGURT BEKU DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hyloceneus polyrhizus) [Organoleptics Properties and Value Added of Frozen Yoghurt with Addition of Red Dragon Fruit Skin Extracts (Hylocereus polyrhizus)]
  Abstract View: 2714
  

  Analianasari Analianasari, Marlinada Apriyani

  59-66

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