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  1. Home /
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  3. Vol. 2 No. 2 (2018): Agroindustrial Technology Journal

Vol. 2 No. 2 (2018): Agroindustrial Technology Journal

DOI: https://doi.org/10.21111/atj.v2i2
Published: 2019-12-26

Articles

  • ISOLASI DAN KARAKTERISASI PARSIAL ENZIM SELULASE BAKTERI SELULOLITIK HASIL ISOLASI DARI LIMBAH PADAT TAPIOKA (ONGGOK)
    Rhytia Ayu C. Putri , Agustin Krisna Wardani
    98-106
    • PDF
    DOI : 10.21111/atj.v2i2.3133
    Abstract View : 301
    PDF downloads: 285 downloads: 460
  • ANALISIS KEPUASAN KONSUMEN TERHADAP PELAYANAN DIVISI BAKE MART HYPERMART KABUPATEN PONOROGO
    Hisyam Farchan Arifin , Tian Nur Ma'rifat
    107-115
    • PDF
    DOI : 10.21111/atj.v2i2.3313
    Abstract View : 180
    PDF downloads: 110
  • EFEKTIVITAS PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa. L) TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN LIDAH BUAYA (Aloe vera)
    Ahmad Fityan Ramadhan , Maya Sari , Anis Asmediana
    116-129
    • PDF
    DOI : 10.21111/atj.v2i2.3788
    Abstract View : 579
    PDF downloads: 547
  • POTENSI PENERAPAN PRODUKSI BERSIH PADA INDUSTRI ROTI DI PONOROGO
    Syarief Amrullah , Muhammad Nur Kholis , Wendianing Putri Luketsi
    130-140
    • PDF
    DOI : 10.21111/atj.v2i2.3789
    Abstract View : 288
    PDF downloads: 240
  • POTENSI PENERAPAN PRODUKSI BERSIH DI PENGOLAHAN SUSU PASTERURISASI SISTEM KEJUT LISTRIK
    Adam Virgi , Eko Aprilianto , Muhammad Nur kholis
    141-146
    • PDF
    DOI : 10.21111/atj.v2i2.3790
    Abstract View : 198
    PDF downloads: 191
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Keywords

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Browse

Block title
  • EFFECT OF ETHYLENE COMPOUNDS ON BANANA RIPENING AND POST-HARVEST PACKAGING (STORAGE) OF CITRUS FRUITS
    1984
  • KAJIAN PEMBUATAN MASKER WAJAH ORGANIK DARI CAMPURAN AMPAS KOPI, AMPAS TEH HIJAU, KUNYIT, DAN TEPUNG BERAS
    1278
  • PREPARATION OF SOLID SOAP WITH LEMONGRASS (CYMBOPOGON CITRATUS) EXTRACT BY COLD PROCESS
    523
  • ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI ORIFLAKES DI PT SERELIA PRIMA NUTRISIA, YOGYAKARTA
    371
  • Pyscochemical and Sensoric Properties of Breakfast Cereal-Based Non Conventional Compossite Flour
    288
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