Search Results - "Tantalu, Lorine"

Stragtegi Pengembangan Klaster Industri Keripik Singkong Di Kabupaten Bojonegoro Menggunakan Metode K-Means Clustering dan Fuzzy AHP by Sudirman, Sudirman, Tantalu, Lorine

“…Bojonegoro Regency has excellent agro-industry potential, namely cassava. These commodities can be processed into superior regional products, namely cassava…”
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Review: Ammonia adsorbent development for white-shrimp ponds by Tantalu, Lorine, Hidayat, Nur, Suharto, Bambang, Nurika, Irnia

“…Ammonia is a harmful organic substance for aquaculture existence coming from high-protein foods that significantly enhances the growth of white-shrimp. The…”
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Sintesis selulosa bakteri dari jerami kulit nangka dengan penambahan beberapa konsentrasi sukrosa by Santosa, Budi, Tantalu, Lorine, Sairo, Natanael Woleka

“…Introduction: Bacterial cellulose or also called nata is a drink shaped like a gel, white, consisting of cellulose (dietary fiber) made from a liquid medium…”
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IMPLEMENTASI GMP BERDASAR PADA ISO/TS 22002-1 TERHADAP PRODUKSI IKAN TERI NASI (Stolepherus sp.) DI PT MARINAL INDOPRIMA by Handayani, Sri, Tantalu, Lorine, Nyonya, Rosalia May

“…ISO / TS 22002-1 is an excellent document to use as a requirement program in the application of a food safety management system for any food producer or…”
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Pengolahan cokelat praline isi tempe dari kacang tunggak, kacang koro benguk dan kacang merah by Mushollaeni, Wahyu, Tantalu, Lorine, Praing, Deni Landu

“…Praline chocolate is a type of processed chocolate candy that has various kinds of fillings, including various types of nuts and dried fruit. The development…”
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Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu by Mushollaeni, Wahyu, Tantalu, Lorine, Malo, Melkianus

“…One of the typical foods consumed daily as a side dish by the community is tofu. Tofu is made with soybean as raw material which is crushed into a pulp and…”
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Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus) by Tantalu, Lorine, Handayani, Sri, Rozana, Rozana, Wunga, Ferianus

“…The aim of this study was to obtain a combination of blanching temperature and time in making candied jackfruit. Randomized factorial was used as research…”
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PENAMBAHAN EKSTRAK KULIT BUAH NAGA PADA PENGEMBANGAN PRODUK NATA DE COCO BERANTIOKSIDAN by Santosa, Budi, Tantalu, Lorine, Sugiarti, Untung

“…Nata de coco is made from coconut water which is processed by fermentation using Acetobacterxylinum. The nutrients in this product are mostly cellulose fibers…”
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Peningkatan derajat putih tepung apel malang menggunakan pengering vakum (Vacuum Drying) untuk mendapatkan suhu dan waktu pengeringan terbaik by Puji Putro Ardianto, Lorine Tantalu, Sri Handayani, Sudirman Sudirman

“…The purpose of this study was to increase the whiteness in the process of making apple flour so that it can be used as a base for making various kinds of food…”
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