Vol. 2 No. 2 (2025): Mei

DOI: https://doi.org/10.25047/jofit.v2i2

Published: 2025-05-31

Articles

PROSES PRODUKSI PUREE TOMAT DALAM RUANG LINGKUP SKALA USAHA MIKRO TOMATO PUREE PRODUCTION PROCESS IN MICRO BUSINESS SCALE

Eristha Yunianda, Andi Eko Wiyono, Yuli Wibowo

37-43
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APLIKASI EDIBLE COATING LIDAH BUAYA DENGAN PENAMBAHAN KONSENTRASI CMC PADA STROBERI SELAMA PENYIMPANAN SUHU RENDAH APPLICATION OF ALOE VERA-BASED EDIBLE COATING WITH CMC ADDITION ON STRAWBERRIES DURING LOW-TEMPERATURE STORAGE

Rina Ningtyas, Arif Aprilliansah, Muryeti Muryeti

44-52
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ANALISIS KUALITAS PRODUK TEH CELUP KULIT SALAK DI UD. HALWA INDORAYA JOMBANG MENGGUNAKAN METODE QFD (Quality Function Deployment) ANALYSIS OF SALAK SKIN TEA BAGS QUALITY IN UD. HALWA INDORAYA JOMBANG USING QFD METHOD (Quality Function Deployment)

muhammad ardiyansyah, Muhammad Rendy Alfan, Yani Subaktilah, Wahyu Suryaningsih, Agung Wahyono

53-59
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POTENSI BAKTERIOFAG SEBAGAI BIOKONTROL KASUS RESISTENSI ANTIBIOTIK PADA BUDIDAYA UDANG DI INDONESIA POTENTIAL OF BACTERIOPHAGES AS BIOCONTROL OF ANTIBIOTIC RESISTANCE CASES IN SHRIMP CULTIVATION IN INDONESIA

Nur Latifatul Qodriyah, Lita Meilina, Mirriyadhil Jannah

60-67
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STUDI PERBANDINGAN PENGARUH ETILEN TERHADAP TINGKAT KEMATANGAN PISANG SELAMA PEMERAMAN COMPARATIVE STUDY OF THE EFFECTS OF ETHYLENE SOURCES ON THE RIPENING PROCESS OF BANANAS

Amellia Dwi Rizkyana, Casilda Aulia Rakhmadina

68-74
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