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: 2604 | PDF Download: 5590 |
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
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https://doi.org/10.33964/jp.v29i2.469
|Abstract views: 884 | PDF Download: 899 |
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: 2593 | PDF Download: 3728 |
https://doi.org/10.33964/jp.v29i2.481
|Abstract views: 4544 | PDF Download: 4603 |
https://doi.org/10.33964/jp.v29i2.442