The Purification of Used Cooking Oil by Adsorption Method Using Bagasse

Implementation of Quality Control of Simping Production In Purwakarta Regency

Identification and Risk Control of Orthodox Black Tea Production at PT Perkebunan Nusantara VIII (Case Studi in Afdeling Sinumbra, Rancabali Tea Plantation, West Java)

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

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

Physical, Chemical and Sensory Characteristics of Flakes Based on Purple Yam Flour (Dioscorea alata L.) with Addition of Soybean Flour (Glicyn max L.)

Sensory Evaluation of Talipuk Snack Bar (Nymphaea pubescens Willd) With the Addition of Kepok Banana Flour (Musa paradisiaca forma typica) on Children

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

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

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

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

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

Chemical and Sensory Quality Properties of Cookies from Red Dragon Fruit Skin (Hylocereus Polyrhizus) Flour with the Addition of Green Bean Flour (Vigna Radiata)

Business Model Design using a Social Enterprises Approach Handwashing Liquid Soap with Neem Seed Oil and Lemongrass Essential Oil