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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