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

Muh Agus Ferdian, Randhiki Gusti Perdana, Poegoeh Prasetyo Rahardjo

147-154

DOI : https://doi.org/10.30997/jah.v8i2.4713
Abstract View : 72
PDF Downloads: 289
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Implementasi Pengendalian Kualitas (Quality Control) Pada Produksi Simping di Kabupaten Purwakarta

Implementation of Quality Control of Simping Production In Purwakarta Regency

Sasiera Diva Permana, Sulistyodewi Nur Wiyono, Nur Syamsiyah, Eddy Renaldi

155-166

DOI : https://doi.org/10.30997/jah.v8i2.5739
Abstract View : 65
PDF Downloads: 229
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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)

Reza Melvina Aulia, Mahra Arari Heryanto, Erna Rachmawati, Eddy Renaldi

167-177

DOI : https://doi.org/10.30997/jah.v8i2.6352
Abstract View : 46
PDF Downloads: 194
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Perbaikan Kualitas Kemasan Pada Produk Air Minum Dalam Kemasan (AMDK) Botol 600 Ml Brand Club Dengan Metode Six Sigma

Quality Improvement of Packaging in Bottled Drinking Water Products (AMDK) 600 Ml Brand Club With Six Sigma

Elfira Febriani Harahap, Rina Fitriana, Mitha Veri Andriani

178-188

DOI : https://doi.org/10.30997/jah.v8i2.6369
Abstract View : 70
PDF Downloads: 174
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Gambaran kesiapan UMKM menuju industri halal Jawa Timur

An Overview of Small and Medium Enterprise (SME) Readiness towards The East Java Halal Industry

Nour Athiroh Abdoes Sjakoer, Eko Noerhayati, Siti Asmaniyah Mardiayani, M. Mas’ud Said

189-200

DOI : https://doi.org/10.30997/jah.v8i2.5094
Abstract View : 68
PDF Downloads: 231
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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.)

Distya Rizki Hapsari, Aulia Rizki Maulani, Siti Aminah

201-212

DOI : https://doi.org/10.30997/jah.v8i2.6290
Abstract View : 53
PDF Downloads: 265
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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

Titis Linangsari, Dwi Sandri, Ema Lestari, Noorhidayah

213-221

DOI : https://doi.org/10.30997/jah.v8i2.6560
Abstract View : 41
PDF Downloads: 248
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Karakteristik Kimia dan Fisik Beras Terserang Kutu (Sitophylus oryzae. sp)

Chemical and physical characteristics of Rice Infested with lice (Sitophyllus oryzae. sp)

Rani Juniarti, Samsu Udayana Nurdin, Siti Nurdjanah, Subeki , Udin Hasanudin

222-232

DOI : https://doi.org/10.30997/jah.v8i2.6741
Abstract View : 23
PDF Downloads: 330
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Karakteristik Brownies dengan Perbedaan Lama Fermentasi Tepung Mocaf sebagai Bahan Subtitusi

Characteristics of Brownies with Differences of Fermentation Time of Mocaf Flour as Substitute Ingredients

Asti Febrina, Andi Maryam, Khadijah Khadijah

233-242

DOI : https://doi.org/10.30997/jah.v8i2.6751
Abstract View : 34
PDF Downloads: 221
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Sifat Sensory dan Kimia pada Hard Candy dengan Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa Serta Madu

Sensory and Chemical Properties of Hard Candy with the Addition of Sweet Corn Extract (Zea mays saccharata), Sucrose, and Honey

Lia Amalia, Nabila Oktri Sumantri, Muhammad Rifqi Suryana

243-251

DOI : https://doi.org/10.30997/jah.v8i2.5377
Abstract View : 43
PDF Downloads: 229
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Identifikasi Formalin, Methanyl Yellow, dan Cemaran Mikroba pada Mie Glosor di Pasar Tradisional Kota Bogor

Identification of Formaldehyde, Methanyl Yellow, and Microbial Contamination on Mi Glosor in Bogor City Traditional Market

Anik Zumaeroh, Lia Amalia, Muhammad Fakih Kurniawan

252-261

DOI : https://doi.org/10.30997/jah.v8i2.5500
Abstract View : 69
PDF Downloads: 223
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Pemilihan Teknologi Baru Menuju Industri 4.0 Pada Perusahaan Manufaktur Menggunakan Analytical Hierarchy Process (AHP)

New Technology Selection Towards Industry 4.0 Of A Manufacturing Company Using Analytical Hierarchy Process (AHP)

Ahmad Solihin, Bernadette Joy Banawa Belmoro, Anak Agung Ngurah Perwira Redi

262-269

DOI : https://doi.org/10.30997/jah.v8i2.6796
Abstract View : 26
PDF Downloads: 81
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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)

Hanna Marzuuqoh Utami, Noli Novidahlia, Aminullah Aminullah

270-277

DOI : https://doi.org/10.30997/jah.v8i2.6936
Abstract View : 90
PDF Downloads: 318
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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

Delfitriani Delfitriani , Fina Uzwatania, Gandung Wibatsu

278-286

DOI : https://doi.org/10.30997/jah.v8i2.4590
Abstract View : 47
PDF Downloads: 206
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