Analisis Studi Kelayakan Usaha Briket Limbah Tongkol Jagung.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 303, doi. 10.30997/jah.v10i2.12513
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- Publication type:
- Article
Works matching IS 24423548 AND DT 2024 AND VI 10 AND IP 2
Results: 15
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Pengaruh Lama Waktu Fermentasi Daun Kelor (Moringa oleifera) dengan Bakteri Asam Laktat Terhadap Konsentrasi Asam Amino.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 292, doi. 10.30997/jah.v10i2.8468
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- Publication type:
- Article
3
Monitoring dan Evaluasi Penyembelihan Ternak Unggas di Pasar Tradisional.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 283, doi. 10.30997/jah.v10i2.10613
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- Publication type:
- Article
4
Pengukuran Kinerja Supply Chain Otak-Otak Bandeng Menggunakan Supply Chain Operation Reference (SCOR) dan Analytical Hierarchy Process (AHP).
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 273, doi. 10.30997/jah.v10i2.12851
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- Publication type:
- Article
5
Karakteristik Biopelet dari Serbuk Kayu dan Sekam Padi.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 262, doi. 10.30997/jah.v10i2.12041
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- Publication type:
- Article
6
Pemanfaatan Jerami Padi Dan Serbuk Kayu Menjadi Biopelet Sebagai Bahan Bakar Alternatif.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 250, doi. 10.30997/jah.v10i2.11988
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- Publication type:
- Article
7
Evaluasi Implementasi Cara Produksi Pangan Yang Baik (CPPB) Untuk Industri Rumah Tangga Produksi Bolen.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 239, doi. 10.30997/jah.v10i2.11801
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- Publication type:
- Article
8
Aktivitas Antioksidan dan Karakteristik Kimia Stik Pegagan.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 231, doi. 10.30997/jah.v10i2.11160
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- Publication type:
- Article
9
Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot).
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 220, doi. 10.30997/jah.v10i2.10591
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- Publication type:
- Article
10
Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus) dengan Substitusi Daging Buah Cempedak.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 209, doi. 10.30997/jah.v10i2.10213
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- Publication type:
- Article
11
Karakteristik Kimia dan Sensori Permen Jelly Kulit Buah Naga (Holyereus polyrhizus) dengan Penambahan Sari Buah Belimbing Wuluh (Avverhoa bilimbi L.).
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 197, doi. 10.30997/jah.v10i2.10283
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- Publication type:
- Article
12
Formulasi Sediaan Sabun Wajah (Facial wash) Dengan Penambahan Ekstrak Daun Ketumbar (Coriandrum savitum L).
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 186, doi. 10.30997/jah.v10i2.10428
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- Publication type:
- Article
13
Karakteristik Kimia dan Sensori Bakso Goreng Menggunakan MDM (Mechanically Deboned Meat) Ayam.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 175, doi. 10.30997/jah.v10i2.10175
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- Publication type:
- Article
14
Analisis Keamanan Pangan Minuman Thai Tea Di Sekolah Menengah Pertama.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 163
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- Publication type:
- Article
15
Pengaruh Perbedaan Kadar Protein dan Lama Waktu Fermentasi Terhadap Karakteristik Fisikokimia Caspian Sea Yoghurt Teh Hijau.
- Published in:
- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 152
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- Publication type:
- Article