Vol 2, No 1 (2018)

	MENTAL WORKLOAD AND ERGONOMIC ANALYSIS ON PRODUCTION DEPARTEMENT AT PT. XYZ Pashya Yafi Dhiya, Devi Maulida Rahmah	PDF
	The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree Nafila Fidina, Een Sukarminah, Debby Moody Sumanti	PDF
	Study of The Use of Composite Flour Waste of Bean Sprouts Skin with Ganyong Flour (Canna edulis Kre.) Against The Characteristics of Probiotic Biscuit Florentina Dwi Putri, Indira Lanti Kayaputri, Heni Radiani Arifin	PDF
	Xylitol Production from Oil Palm Empty Fruit Bunches (OPEFB) Via Simultaneous Enzymatic Hydrolysis and Fermentation Process Efri Mardawati, Nadya Maharani, Dwi Wahyudha Wira, Budi Mandra Harahap, Tri Yuliana, Een Sukarminah	PDF