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Now showing items 11-15 of 15
Pembuatan Edible Tray Berbahan Dasar Tepung-Tepungan Lokal
(2014)
Edible tray is a storage for sauces which able to be eaten after it used. The objectives of this research are: (1) to observe the effect of corn flour addition and variation of oil or fat to the chemical and physical ...
Pengembangan Pasar Produk Masakan Sayur Terolah Minimal dengan Pendekatan Riset Aksi
(2014)
Indonesian’s vegetable consumption level is relatively low. It is caused by consumption behaviors, nature of vegetables, and vegetable process. The purposes of the research are to identify problems of vegetables consumption, ...
Aplikasi Gel Aloevera dan Gliserin sebagai Pelembab pada Produk Pembersih Tangan (Handasanitizer)
(2014)
The use of glycerin and aloevera gel as moisturizer on antiseptic handsanitizer product is expected to give different impression to the product, so the product can give longer moist impression in the skin. The aims of this ...
Karakteristik Papan Partikel Tanpa Perekat dari Serat Sabut Kelapa dengan Perlakuan Oksidasi, Penambahan Parafin dan Waktu Kempa
(2014)
Manufacture of binderless particleboard from coconut fiber research was done as an effort to use alternatives raw materials in timber industry which has become limited and to reduce adhesives synthetic that has pollute the ...
Pemanfaatan Serat Pisang Abaka (Musa textilis Nee) dan Kertas HVS Sebagai Kertas Seni
(2014)
The purposes of this study are to know the influence of solvent concentration and pulping time toward the yield, kappa number, delignification selectivity,and acid level, determine the best combination experiment of NaOH ...