PEMODELAN MATEMATIK TRANSFER PANAS DAN MASSA PADA PROSES PENGGORENGAN BAHAN MAKANAN BERPATI [Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food] by Supranto4), Y. Marsono3), Budi Rahardjo2), Supriyanto1)

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KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Fo... by Y. Marsono3), Budi Rahardjo2), Supriyanto1), Supranto4)

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OPTIMASI TEKNIK PEMBUATAN TABLET EFFERVESCENT SARI BUAH DENGAN RESPONSE SURFACE METHOD [Optimization of Processing Technique of the Fruit Juice Effervescent Tablet with Response... by Ansar1), Budi Rahardjo2), Zuheid Noor3), Rochmadi4)

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MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [Model for Volume Changes in Fruit Chips during Vacuum Frying] by Jamaluddin1)*, Budi Rahardjo2), Pudji Hastuti2), Rochmadi3)

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PEMODELAN MATEMATIK PERUBAHAN PARAMETER MUTU KERUPUK SELAMA PENGGORENGAN DENGAN PASIR [Mathematical Modeling of Quality Parameter Changes of Chips During Sand Frying] by Siswantoro1)*, Budi Rahardjo2), Nursigit Bintoro2), Pudji Hastuti2)

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