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Proses Peminyakan (Fatliquoring) pada Penyamakan Kulit Ikan Tuna (Thunnus sp) untuk Bahan Bagian Atas Sepatu
(2014)
Fatliquoring is part of tanning process, which penetrate the fatliquoring agent into leather’s empty cells. This process can change the physical properties of leather, which make it softer, more elastic, flexible and give ...
Kajian Customer Discovery Sereal Kesehatan Bekatul Terstabilisasi
(2014)
Stabilized rice bran is a form of rice bran that had undergone High Temperature Short Time (HTST) processing technology which diminishes the foul odour producing enzymes. It is highly beneficial for diabetic patients due ...
aIdentifikasi indikator dan medium untuk label cerdas pencatat umur simpan produk
(2014)
Shelf life is an important factor in determining the quality and safety of food for consumption. Refrigerator becomes an alternative in extending product shelf life. Shelf life is difficult to be identified if the product ...
Pengembangan produk edible dishware
(2014)
Edible dishware is a product development from food to edible dishware. Edible packaging is both safe to consume and able to reduce environment pollution. This research was conducted in developing wafer and opak singkong ...
Pengaruh Startegi Customer retention PT. Coca-Cola Amatil Indonesia dalam Mempertahankan Konsumen Loyal Minuman Soda Coca Cola
(2014)
In the midst of hectic market share for carbonated beverages, soda beverage products of Coca Cola is the market leader with the highest market share . To maintain a market leader position PT. Coca-Cola Amatil Indonesia ...
Studi Proses Elektrokoagulasi untuk Meningkatkan Kualitas Air Sungai sebagai Air Baku
(2014)
A river is one of the most important sources of raw water for clean water. The increase of population and the development of various industries resulted in reducing of river water quality that does not meet water quality ...