Nurainy, Fibra

• Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian - Articles
  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  PDF
• Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian - Articles
  PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee]
  Abstract  PDF
• Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian - Articles
  PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee]
  Abstract  PDF
• Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian - Articles
  PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus Oestreatus) TERHADAP VOLUME PENGEMBANGAN, KADAR PROTEIN DAN ORGANOLEPTIK KERUPUK [Effect of tapioca and white oyster mushroom (Pleurotus oestreatus) flour comparison on expansion volume, protein content and sensoric characteristics of crakers]
  Abstract  PDF
• Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian - Articles
  ANALISIS PERILAKU MAHASISWA DALAM PROSES KEPUTUSAN PEMBELIAN PRODUK PANGAN HALAL: Studi Kasus Mahasiswa Universitas Lampung [The Student’s Behavior Analysis in The Buying Process for Halal Food Products: Case Study of The University Lampung]
  Abstract  PDF
• Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian - Articles
  PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]
  Abstract  PDF
• Vol 24, No 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian - Articles
  PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu]
  Abstract  PDF