Vol. 3 No. 01 (2022)

View Vol. 3 No. 01 (2022)

Published: 2022-03-21

Articles

Characteristic of pH and Temperature of Crude Extract of Glukoamilase from Gliocladium KE by using Solid Substrate of Sago Hampas

Risa Meutia Fiana, Novelina Novelina, Alfi Asben

1-11
- PDF
Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil

Daimon Syukri, Fauzan Azima, Rivan Aprialdho

12-25
- PDF
Analysis of the Quality and Financial Viability of Hard Candy Innovation Products with the Addition of Gambir Catechins (Uncaria Gambir Roxb)

Maryam Maryam, Tosty Maylangi Sitorus, Hartami Dewi, Rizki Fadhillah Lubis

26-36
- PDF
Application of Intelligent Label in Monitoring the Physical and Chemical Quality of Mango Manaliga (Mangifera Indica L)

Rina Ningtyas, Pazri Gunawan, Muryeti Muryeti, Saeful Imam

37-46
- PDF
The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus)

Ayu Diana, Marnida Yusfiani, Anggi Anshori

55-65
- PDF
Optimization of Cogent Plant Steam Supply Integrated with PLC Control System in PT. MNA Kuala Tanjung

Dedy Agussyah Putra, Muchsin Harahap

66-75
- PDF

Short communication

Characterization of Herbal Tea Bags Made from Starfruit Leaves (Averrhoa Bilimbi), Gotu Kola Leaves (Centella Asiatica) and Cinnamon Powder (Cinnamomun Burmanii) as Functional Drinks

Fachrur Rozi, Diana Silvy, Daimon Syukri

47-54
- PDF