DOI: https://doi.org/10.30997/jah.v6i2

Published: 2020-10-15

Articles

Business Model Canvas (BMC) sebagai Strategi Penguatan Kompetensi UMKM Makanan Ringan di Kabupaten Kebumen, Jawa Tengah

Nur Wijayanti, Hety Handayani Hidayat

114 - 121

DOI : https://doi.org/10.30997/jah.v6i2.2631
Abstract View : 630
PDF Downloads: 1842 Untitled Downloads: 0 Untitled Downloads: 0
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Tingkat Pemahaman Petani Kakao Terhadap Inovasi Bubuk Coklat

Asriani SP.,M.Sc

122 - 129

DOI : https://doi.org/10.30997/jah.v6i2.2655
Abstract View : 341
PDF Downloads: 446
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KARAKTERISTIK TEPUNG PEPAYA MENGKAL DENGAN PENAMBAHAN KALSIUM PADA PROSES PENGERINGAN VAKUM

Melati pratama

130 - 137

DOI : https://doi.org/10.30997/jah.v6i2.2705
Abstract View : 121
PDF Downloads: 325 surat orisinilitas Downloads: 0 hak cipta Downloads: 0
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Formulasi Kopi Biji Pepaya dengan Penambahan Bubuk Cokelat dan Bubuk Jahe

Gettik Andri Purwanti

138 - 145

DOI : https://doi.org/10.30997/jah.v6i2.2755
Abstract View : 342
PDF Downloads: 505
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Aplikasi Mikroenkapsulasi Lactobacillus acidophilus dalam Butter Buah Nanas (Ananas comosus (L). Merr.)

Diana lestari, Marvina Marvina, Rianita Pramitasari

146 - 153

DOI : https://doi.org/10.30997/jah.v6i2.2788
Abstract View : 130
PDF Downloads: 169 Pernyataan Orisinalitas Downloads: 0 Pemindahan Hak Cipta Downloads: 0
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Sistem Halal-HACCP

Muhammad - Fajri

154 - 163

DOI : https://doi.org/10.30997/jah.v6i2.3145
Abstract View : 336
PDF Downloads: 474 Untitled Downloads: 0
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Phytochemical screening and Total Phenolics of Stem and Leaf extracts of Sandoricum koetjape

Susy Saadah, Silvester Maximus Tulandi

164 - 171

DOI : https://doi.org/10.30997/jah.v6i2.3156
Abstract View : 307
PDF Downloads: 354
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Sifat Mutu Fisik Mi Basah Berbahan Baku Tepung Campolay Masak Penuh

Aminullah Aminullah, Risdelita Purba, Titi Rohmayanti, Sri Rejeki Retna Pertiwi

172 - 180

DOI : https://doi.org/10.30997/jah.v6i2.3168
Abstract View : 197
PDF Downloads: 410
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KARAKTERISTIK FISIKOKIMIA DAN SENSORI MINUMAN SEREAL INSTAN DARI SORGUM (Sorgum bicolor) DAN TEPUNG TEMPE

Noli Novidahlia, Intan Kusumaningrum, Aisyah Intan Pamela

181 - 188

DOI : https://doi.org/10.30997/jah.v6i2.3248
Abstract View : 427
PDF Downloads: 1881
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Identification of Coconut Business Potential with Location Quotient (LQ) in West Muna Regency, Southeast Sulawesi

dhian herdhiansyah

189 - 196

DOI : https://doi.org/10.30997/jah.v6i2.2653
Abstract View : 76
PDF Downloads: 506
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Pengaruh Lama Fermentasi terhadap Karakteristik Sensori dan Daya Kembang Roti Mocaf (Modified Cassava Flour)

Dwi Aryanti Nur'utami, Tiana Fitrilia, Devi Oktavia

197 -204

DOI : https://doi.org/10.30997/jah.v6i2.3255
Abstract View : 320
PDF Downloads: 1086
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ANALISIS TITIK KRITIS KEHARAMAN PRODUK PADA UMKM KERUPUK

Miftakhul Jannah Jannah, mohammad Fuad fauzul mu'tamar

205 - 216

DOI : https://doi.org/10.30997/jah.v6i2.2564
Abstract View : 415
PDF Downloads: 3343 ANALISIS TITIK KRITIS KEHARAMAN PRODUK PADA UMKM KERUPUK Downloads: 0
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Pelepasan Logam Peralatan Masak Stainless Steel dalam Larutan Simulasi Asam dan Garam

Gadang Priyotomo

217 - 227

DOI : https://doi.org/10.30997/jah.v6i2.2680
Abstract View : 307
PDF Downloads: 312
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