Vol. 19 No. 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian

Articles

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  KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) [Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)]
  Abstract View: 944
  

  Dias Yusdianson Girsang, Azhari Rangga, Susilawati Susilawati

  218 - 228

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  PENGGABUNGAN PENERAPAN SISTEM JAMINAN MUTU ISO 9001:2008 DAN SISTEM HACCP KE DALAM SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2009 (STUDI KASUS DI PT INDOKOM SAMUDRA PERSADA) [The Merger of Quality Assurance System ISO 9001:2008 and HACCP system into Food
  Abstract View: 6488
  

  Novri Ilmiawan, Sussi Astuti, Otik Nawansih

  229 - 242

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  PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation]
  Abstract View: 7272
  

  Susilawati Susilawati, Fibra Nurainy, Aditya Wahyu Nugraha

  243 - 256

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  PENGARUH KONSENTRASI GLISEROL DAN TAPIOKA TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS AMPAS RUMPUT LAUT Eucheuma cottonii [The effects of glycerol and tapioca concentration on the characteristics of Eucheuma cottonii seaweed dreg-based biodegradabl
  Abstract View: 3685
  

  Zulferiyenni Zulferiyenni, Marniza Marniza, Erli Novida Sari

  257 - 273

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  PRODUKSI BIOETANOL DARI KULIT PISANG MELALUI HIDROLISIS ASAM SULFAT [The Production of Bioetanol from Banana Peel Trough Sulphuric Acid Hidrolisis]
  Abstract View: 2933
  

  Asih Sukowati, Sutikno Sutikno, Samsul Rizal

  274 - 288

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  PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics)
  Abstract View: 1983
  

  Merynda Indriyani Syafutri, Eka Lidiasari

  289 -296

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  PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee]
  Abstract View: 3080
  

  Wisnu Satyajaya, Azhari Rangga, Fibra Nurainy, Harun Al Rasyid

  297 - 306

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  PENGARUH JUMLAH PELARUT ETANOL DAN SUHU FRAKSINASI TERHADAP KARAKTERISTIK LEMAK KAKAO HASIL EKSTRAKSI NON ALKALIZED COCOA POWDER [The effect of amount of ethanol solvent and temperature fractionation on the characteristic of cocoa fat from the extracti
  Abstract View: 2550
  

  Carolina Maria Susanti, Ribut Sugiharto, Sri Setyani, Subeki Subeki

  307 - 319

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  KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) [Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)]
  Abstract View: 1723
  

  Dias Yusdianson Girsang, Azhari Rangga, Susilawati Susilawati

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  PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee]
  Abstract View: 459
  

  Wisnu Satyajaya, Azhari Rangga, Fibra Nurainy, Harun Al Rasyid

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  KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)
  Abstract View: 281
  

  Dias Yusdianson Girsang, Azhari Rangga, Susilawati Susilawati
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  SISTEM HACCP KE DALAM SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2009 (STUDI KASUS DI PT INDOKOM SAMUDRA PERSADA) [The Merger of Quality Assurance System ISO 9001:2008 and HACCP system into Food Safety Management SystemISO 22000:2009 (Case Study at Indoko
  Abstract View: 854
  

  Novri Ilmiawan, Sussi Astuti, Otik Nawansih
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  PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation]
  Abstract View: 454
  

  Susilawati Susilawati, Fibra Nurainy, Aditya Wahyu Nugraha
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  KARAKTERISTIK BIODEGRADABLE FILM BERBASIS AMPAS RUMPUT LAUT EUCHEUMA COTTONII The effects of glycerol and tapioca concentration on the characteristics of Eucheuma cottonii seaweed dreg-based biodegradable films
  Abstract View: 425
  

  Zulferiyenni Zulferiyenni, Marniza Marniza, Erli Novida Sari
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  PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics)
  Abstract View: 364
  

  Merynda Indriyani Syafutri, Eka Lidiasari
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  KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) [Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)]
  Abstract View: 283
  

  Dias Yusdianson Girsang, Azhari Rangga, Susilawati Susilawati