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Usulan Desain Model Bisnis Lapis Bogor Sangkuriang
(2013)
The business model canvas is described through nine basic building blocks consisting of key partners, key activities, the value proposition, customer relationship, customer segments, channels, key resources, cost structure, ...
Pembuatan Tapioka Asam dengan Penambahan Starter Cair Bakteri Asam Laktat Indigenous
(2013)
Sour cassava starch is a modified cassava starch produced through submerged fermentation for several weeks followed by sun drying. Lactic acid bacteria is the dominant microorganism and has important role in the fermentation ...
Analisis Peningkatan Produktivitas Ribbed Smoked Sheet Melalui Pendekatan Produksi Bersih (Studi Kasus PT Condong Garut)
(2013)
Ribbed Smoked Sheet (RSS) is one of the main products of PT Condong Garut. There are some inefficiencies and non-output products (NPO) in distribution management and processing RSS in factory site.Total inefficiency and ...
Aplikasi Minyak Daun Cengkih dan Minyak Serai Wangi sebagai Bahan Aktif Antiserangga Alami
(2011)
Insect repellent formula with active ingredient of clove leaf oil and citronella oil has been determined by trial and error method. The formula consists of the active ingredient, rose water, vaseline, distilled water, and ...
Identifikasi Potensi Penerapan Green Supply Chain Industri Kulit Samak
(Bogor Agricultural University (IPB), 2014)
Green supply chain merupakan konsep untuk minimasi dampak lingkungan pada rantai pasok suatu kegiatan industri. Penelitian ini bertujuan untuk mengidentifikasi potensi penerapan green supply chain pada rantai pasok kulit ...
Mempelajari Peran Rantai Logistik dan Masyarakat Sekitar dalam Implementasi Produksi Bersih di Industri Penyamakan Kuli
(2013)
Tanning industry processes rawhide to produce leather in which this process results in by products as well as liquid and solid wastes. Cleaner production could be implemented as a preventive method that can reduce waste ...
Desain manual integrasi sistem keamanan pangan dan sistem jaminan halal untuk usaha kecil katering (studi kasus di Pondok Selera Rumah Makan dan Katering)
(2014)
Food safety and halal are important quality characteristics to maintain bussiness competition, so system that guarantee both of quality characteristics is needed. The problem of small business is less resource to obtain ...
Karakteristik Pengeringan Dan Evaluasi Mutu Pada Potongan Mangga (Mangifera Indica, L.) Varietas Arumanis Dengan Praperlakuan Dehidrasi Osmotik.
(2011)
Drying with osmotic dehydration pretreatment of mango slices is one of efforts to extend the shelf life of mangoes. Drying characteristics of chitosan coated arumanis mango slices pretreated by osmotic dehydration was ...
Sifat fisik dan daya simpan buah markisa kuning (Passiflora flavicarpa) yang dilapisi kitosan
(IPB (Bogor Agricultural University), 2011)
Yellow passion fruit is one of the table fresh fruits preferred by Indonesian consumers. One alternative to prolong its shelf life is by chitosan of the whole fruit. The objectives of this research were 1) to determine the ...
Ikat Silang Pati Sagu Dengan Gluten Untuk Meningkatkan Daya Mengembang Sagu Sebagai Bahan Utama Adonan
(2015)
Pengikatan silang antara pati sagu dan gluten dilakukan dalam upaya meningkatkan pemanfaatan sagu yang potensinya sangat besar di Indonesia. Upaya pengikatan silang antara keduanya dilakukan untuk menghasilkan sagu dengan ...