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Vol 14, No 2 (2020) STUDI KASUS: OPTIMISASI TEKNIK PENGADUKAN, PEMBENTUKAN GULUNGAN, DAN KEMASAN PRODUK DODOL DI KABUPATEN BEKASI Abstract  PDF (Bahasa Indonesia)
Dessy Agustina Sari, Azafilmi Hakiim, Vita Efelina, Mohammad Djaeni, Hadiyanto Hadiyanto
 
Vol 13, No 2 (2019) PHYSICAL CHANGES OF ANDALIMAN (ZANTHOXYLUM ACANTHOPODIUM DC.) IN PACKAGING DURING LOW-TEMPERATURE STORAGE Abstract  PDF
David Septian Sumanto Marpaung, Raizummi Fil'aini, Amna Citra Fahrani, Dwi Cahyani, Ayu Oshin Yap Sinaga
 
Vol 13, No 1 (2019) PENILAIAN RANCANGAN KEMASAN BAKPIA BERBENTUK RANTANG MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Abstract  PDF (Bahasa Indonesia)
Ika Atsari Dewi, Cahyo Wibowo, Sucipto Sucipto
 
Vol 12, No 2 (2018) ANALISIS KUALITAS PENGEMASAN VAKUM IKAN BEKU DENGAN METODE SIX SIGMA (Studi Kasus di PT X, Pasuruan Jawa Timur) Abstract  PDF (Bahasa Indonesia)
Sucipto Sucipto, Retno Astuti, Ayuningtyas Megawati
 
Vol 10, No 2 (2016) MUTU MIKROBIOLOGIS DRUPA BUAH MERAH (Pandanus conoideus Lamk.) PADA BERBAGAI JENIS KEMASAN SELAMA PENYIMPANAN Abstract  PDF (Bahasa Indonesia)
Mathelda Kurniaty Roreng, Zita Letviany Sarungallo, Murtiningrum Murtiningrum, Budi Santoso, Rossa MM Latumahina
 
Vol 9, No 2 (2015) ANALISIS FAKTOR-FAKTOR DAYA TARIK KEMASAN GULA MERAH TERHADAP MINAT PEMBELIAN ULANG KONSUMEN Abstract  PDF (Bahasa Indonesia)
Sumrotul Hoiriyah, Banun Diyah Probowati, Umi Purwandari
 
Vol 6, No 2 (2012) DESAIN KEMASAN MAKANAN TRADISIONAL MADURA DALAM RANGKA PENGEMBANGAN IKM Abstract  PDF (Bahasa Indonesia)
Iffan Maflahah
 
Vol 15, No 4 (2021) TABLET ANTIMIKROBA UNTUK APLIKASI KEMASAN AKTIF Abstract  PDF (Bahasa Indonesia)
Hurun Iin, Sugiarto Sugiarto, Farah Fahma
 
Vol 15, No 2 (2021) CELLULOSIC PADS AS MATRIX SACHET ANTIMICROBIAL: A REVIEW Abstract  PDF
Syifa Robbani, Farah Fahma, Sugiarto Sugiarto
 
Vol 15, No 2 (2021) PENGARUH KEMASAN PRODUK MINUMAN COKLAT BANJAROYO TERHADAP MINAT BELI Abstract  PDF (Bahasa Indonesia)
Diklusari Isnarosi Norsita, Ika Restu Revulaningtyas, Sri Wijanarti
 
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