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ISSN 2541-5816
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Effect of Soaking and Heat-Process Variations on Nutritional Content of Rubber Seed (Hevea Brasiliensis) as Raw Material for Tempeh
Pengaruh Perendaman dan Variasi Pemanasan Terhadap Kandungan Nutrisi Biji Karet (Hevea Brasiliensis) sebagai Bahan Baku Tempe
Fadeli Muhammad Habibie; Gervbry Ranti Ramadhani Simamora; Sutrisno Adi Prayitno
47-54
Evaluation of Cooking Methods for Reducing Nitrite Content in Ham
Evaluasi Metode Pemasakan untuk Mengurangi Kandungan Nitrit Pada Ham
Norio Kamemura, Akihiro Yoshie, Tomoko Inubushi, Akari Ono, Mami Kudou, Chiharu Yamakawa
55-62
Implementation of Good Manufacturing Pratice (GMP) and Sanitation Standard Operating Procedure (SSOP) in the Processing of Cuttlefish (Sepia sp) Fillets at PT XYZ, Pati, Central Java
Penerapan Good Manufacturing Pratice (GMP) dan Sanitation Standard Operating Procedure (SSOP) pada Proses Pengolahan Sotong (Sepia sp.) Fillet di PT XYZ
Niken Prawesti Listyaningrum, Jurnaliza Hamida, Sri Rumiyati
39-46
The Effect of Pre-Treatment, Temperature, and Drying Time on The Organoleptic Properties of Gembus Tempe Flour
Pengaruh Perlakuan Awal, Suhu, dan Waktu Pengeringan Terhadap Sifat Organoleptik Tepung Tempe Gembus
Rianti Nadila Susana Putri, Nugrahani Astuti, Andika Kuncoro Widagdo, Niken Purwidiani, Rendra Lebdoyono
63-71
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