The research objective was to determine the characteristics of charcoal briquettes from tapioca processed waste as an alternative fuel based on the type and percentage of adhesive. This research wa…
This study aimed to determine the effect of substitution of black rice flour (Oryza sativa L. Indica) on the physical, chemical and sensory characteristics of gandus cake. This study used a Non-Fac…
The purpose of this study is to analyze body posture when pressing bread dough and work risk based on scores using the Rapid Entire Body Assessment (REBA) method as well as to determine the effect …
The purpose of this study was determined the chemical, physical and sensory quality characteristics of kremes noodles with the addition of rebon shrimp flour (Mysis relicta). This research was con…
This study aims to determine the effect of adding seaweed (Eucheuma cottonii) to the physical, chemical, organoleptic and dietary fiber content of pearl sago. This research method used a randomized…
Tujuan penelitian ini adalah mengetahui karakteristik fisik dan kimia tepung Uwi (Dioscorea alata L). Penelitian ini dilaksanakan di Laboratotiun Kimia Hasil Pertanian, Jurusan Teknologi Pertanian,…