Utilization of ripe nutmeg husk (Myristica sp.) as the main ingredient on spice blend powder
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kemampuan atau kapasitas masyarakat yang berada di dalam dan sekitar areal pengusahaan hutan untuk mengembangkan potensi yang mereka miliki dan mengatasi kendala yang ada
Based on the growth curve of microorganisms above can be concluded that time of 0-4 days total microorganisms contained in fresh beef decreased significantly after
Melalui proses fermentasi KBK diharapkan dapat meningkatkan kandungan nutrien dan palatabilitas, menurunkan kandungan komponen serat dan kandungan theobromine
In Table 9 it can be seen that the addition of fly ash and rice husk ash had a significant effect on the TSS test on batik wastewater, but had no significant effect on the addition of
CONCLUSION Utilization of wastewater of powder type energy drink has advantage in low concentration of wastewater, the best cultivation time ofSpirulina spwas reached in addition of 40
Penelitian ini bertujuan untuk mengetahui persepsi masyarakat terhadap pemanfaatan buah mengkudu dan es krim, cara menghasilkan produk olahan buah mengkudu menjadi es krim, kandungan
Results on the mechanical properties of the fabricated BGP shows that by increasing the composition of jackfruit seed powder starch, the tensile strength of the BGP was significantly
