Vol. 3 No. 2 (2023)

Artcle

• Chemical and Organoleptic Characteristics of Solid Soap With the Addition of Chinese Ketepeng Leaf Powder (Cassia alata L.)

  Encik Eko Rifkowaty, Marisa Nopriyanti, Munawar Kholil, Dhea Novitasari, Emi Septiana

  21-27

  • PDF (Indonesian)

• IDENTIFICATION OF ETHANOL CONTENTS IN FACIAL CLEANSING TONER USING GC-FID

  Alga Said, Wita Oileri Tikirik, Nini Sahrianti, Tenny Tarnoto

  1-6

  • PDF (Indonesian)

• Qualitative Test of Acid Content in Cosmetics and Food Ingredients Using FeCL3

  Wita Oileri Tikirik, Fakhrurosi Fakhrurosi, Ibrahim Ibrahim, Mijra Mijra, Ade Erza Rahma Kartini, Hilma Yunika, Nesti Ayu Lestari

  28-32

  • PDF (Indonesian)

• Chemical And Organoleptic Analysis Of Onde-onde Production (Study Of Rice Flour With Corn Flour (Zea Mays. L))

  Trian Adimarta, Marisa Nopriyanti, Lisa Sapitri

  7-14

  • PDF (Indonesian)

• Evaluation of the Implementation of Good Processed Food Production Methods (CPPOB) in the Bakery Department of PT XYZ Ketapang

  Adha Panca Wardanu, Sri Andriani, Uliyanti Uliyanti

  33-39

  • PDF (Indonesian)

• The Preferences Test For Breadfruit (Artocarpus altilis) Shredded Products Based On Sensory Attributes

  Alfath Desita Jumiar, Budi Pratomo Sibuea, Fikri Rabbani

  15-20

  • PDF (Indonesian)

• Business Feasibility Analysis of Sang Bintang UMKM Jackfruit Chips, Ketapang Regency

  Rois Indriawan

  40-46

  • pdf (Indonesian)