Vol 1, No 1 (2019)

February

Table of Contents

Articles

Physical and Chemical Characteristic of Halal Gelatin Extracted from Buffalo Hide with Addition of Pineapple Rind at Different Ratio
Aprizal Aprizal, Irdha Mirdhayati, Yendraliza Yendraliza
PDF
1-4
Principal Component Analysis (PCA) Method for Classification of Beef and Pork Aroma Based on Electronic Nose
Imam Tazi, Nur Laila Isnaini, Mutmainnah Mutmainnah, Avin Ainur
PDF
5-8
Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials
Nisa Nur Khasanah, Vina Amalia, Baiq Vera El Viera, Asti Sawitri
PDF
9-13
Pig Sample Handling in Research Laboratory Scale
Yuni Kulsum, Ayuni Adawiyah, Fatiya Shofwaturrohmani, Desi Nurjanah
PDF
14-17
Management of Supply Chain Process for Meat Products
Muhammad Nusran, Roslina Alam, Dien Triana, Idris Parakkasi, Tajuddin Abdullah
PDF
18-25


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