DOI: https://doi.org/10.30997/jah.v8i2
Published: 2022-10-31
Articles
Pemurnian Minyak Jelantah dengan Metode Adsorbsi Menggunakan Ampas Tebu
The Purification of Used Cooking Oil by Adsorption Method Using Bagasse
147-154
Implementasi Pengendalian Kualitas (Quality Control) Pada Produksi Simping di Kabupaten Purwakarta
Implementation of Quality Control of Simping Production In Purwakarta Regency
155-166
Identifikasi dan Pengendalian Risiko Produksi Teh Hitam Orthodoks Pada PT Perkebunan Nusantara VIII
Identification and Risk Control of Orthodox Black Tea Production at PT Perkebunan Nusantara VIII (Case Studi in Afdeling Sinumbra, Rancabali Tea Plantation, West Java)
167-177
Gambaran kesiapan UMKM menuju industri halal Jawa Timur
An Overview of Small and Medium Enterprise (SME) Readiness towards The East Java Halal Industry
189-200
Karakteristik Fisik, Kimia, dan Sensori Flakes Berbasis Tepung Uwi Ungu (Dioscorea alata L.) dengan Penambahan Tepung Kacang Kedelai (Glicyn max L.)
Physical, Chemical and Sensory Characteristics of Flakes Based on Purple Yam Flour (Dioscorea alata L.) with Addition of Soybean Flour (Glicyn max L.)
201-212
Evaluasi Sensori Snack Bar Talipuk Dengan Penambahan Tepung Pisang Kepok (Musa paradisiaca forma typica) pada Panelis Anak-anak dan Dewasa
Sensory Evaluation of Talipuk Snack Bar (Nymphaea pubescens Willd) With the Addition of Kepok Banana Flour (Musa paradisiaca forma typica) on Children
213-221
Karakteristik Kimia dan Fisik Beras Terserang Kutu (Sitophylus oryzae. sp)
Chemical and physical characteristics of Rice Infested with lice (Sitophyllus oryzae. sp)
222-232
Sifat Mutu Kimia dan Sensori Cookies Tepung Kulit Buah Naga Merah (Hylocereus Polyrhizus) dengan Penambahan Tepung Kacang Hijau (Vigna Radiata)
Chemical and Sensory Quality Properties of Cookies from Red Dragon Fruit Skin (Hylocereus Polyrhizus) Flour with the Addition of Green Bean Flour (Vigna Radiata)
270-277
Perancangan Model Bisnis dengan Pendekatan Social Enterprises Sabun Cair Pencuci Tangan dengan Minyak Biji Mimba dan Minyak Atsiri Sereh
Business Model Design using a Social Enterprises Approach Handwashing Liquid Soap with Neem Seed Oil and Lemongrass Essential Oil
278-286