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Formulasi Strategi Brand Resilience Berdasarkan Perilaku Brand-Switching pada Susu Pasteurisasi Cimory
(2013)
Brand is the true form of consumer’s trust. In market competition, every company tries to build a strong brand while confronting other product’s brand simultaneously. This conditionis mostly seen in fast moving consumer ...
Produksi Kopi Luwak Sintesis Secara Enzimatis menggunakan Bakteri Xilanolitik dan Kombinasi dengan Bakteri Proteolitik dan Selulolitik
(2013)
Civet coffee is a coffee having a high selling price and produced by civet. The purpose of this research was to produce civet like coffee by solid state fermentation using bacteria that isolated from civet’s feces. The ...
Penggunaan Bahan Adsorben dan Pengkelat Pada Proses Pemurnian Minyak Kayu Putih (Melaleuca leucadendron Linn.) Kabupaten Buru
(2013)
Purification is one of method to improve the quality of cajuput oil. This study aims to identify and analyze the effect of citric acid and bentonite using to the yield, limpidity, metal content, and Buru cajuput oil quality ...
Penentuan Jenis Deliming Agent dan Kecepatan Pengadukan dalam Proses Penghilangan Kapur (Deliming) Kulit Liming Ikan Tuna
(2013)
Deliming is a removal process of lime in a skin which can disrupt the process of tanning and lowering quality of leather produced. The type of deliming agent and stirring speed become the factors affecting the deliming ...
Formulasi Tablet Effervescent dari Ekstrak Kunyit Putih [Curcuma zedoaria (Berg.) Roscoe] dengan Konsentrasi Efferfescent Mix yang Berbeda
(2013)
Curcuma zedoaria (Berg.) Roscoe known as white turmeric is a medicinal plant used in treating various diseases, including cancer. The purpose of this study is to obtain an effervescent tablet formulation and determine its ...
Implementasi Perbaikan Layanan Menggunakan Metode Analisis Bertahan (Survival Analysis) Pada PT Mitra Nasional Kualitas
(2013)
Keeping customer satisfaction are important thing to maintain customer loyalty by implementing Customer Relationship Management (CRM). CRM is the main objective to improve customer retention through improved customer ...
Rancangan Kemasan Karton Bergelombang dengan Bahan Pengisi untuk Buah Belimbing (Averrhoa carambola L.)
(2013)
Star fruit (Averrhoa carambola L.) has very thin skin so that fruit need to get better handling in the distribution process. Based on the idea, this research conducted by using corrugated fiberboard packaging with two types ...
Aplikasi Pelapis Gel Lidah Buaya pada Selada (Lactusa sativa) Terolah Minimal PT. X
(2013)
An increasing demand of minimally processed aeroponic lettuce PT. X needs to maintain the quality and freshness of lettuce. This research aimed to obtain the best formula of Aloe vera gel to be applied as a coating to ...
Kajian Paparan Bisphenol-A dari Botol Susu Polikarbonat dalam ASI dan Air pada Bayi
(2013)
Polycarbonate bottles milk is one of the packaging used to store breast milk. Polycarbonate is the result of polymerization of phosgene and bisphenol A (BPA) that can make plastic to be more transparent, stronger and ...
Pengaruh Suhu dan Kemasan (Biodegradable, HDPE perforated) Terhadap Mutu Buah Jeruk Medan
(2013)
Citrus is a perishable agricultural commodities so that it need decent and correct storage process. The objective of this research is to obtain the best combination of type of packaging between Biodegradable and perforated ...