Standardisasi Laboratorium IPA SMPN 3 Sumenep
PENDIPA Journal of Science Education, 2018 AbstraCT[Standardization of science laboratory at SMPN 3 Sumenep]. Schools must have laboratory infrastructure in addition to other educational equipment and tools. Therefore, students can construct thinking from the concrete towards abstract thinking.
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MUSHAF AL-QUR'AN BRAILLE PASCA-STANDARDISASI
SUHUF, 2020 Tulisan ini mengkaji sejarah perkembangan mushaf Al-Qur'an braille di Indonesia setelah distandarkan dan dikukuhkan sebagai Mushaf Standar Braille melalui Keputusan Menteri Agama (KMA) No. 25 Tahun 1984. Fase penting ini menjadi titik tolak bagi seluruh pihak terkait untuk menjadikan Mushaf Standar Braille sebagai satu-satunya pedoman dalam penerbitan,
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Efek Perbedaan Jenis Alpukat dan Gula Terhadap Mutu Selai Buah
JLI: Jurnal Litbang Industri, 2013 Avocado is a very popular fruit because it contains a lot of vitamins and minerals. It is more consumed in the form of fresh or juice at this time and is rarely treated into processed products.
Inda Three Anova, Kamsina Kamsina
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Droplet digital PCR versus real-time PCR for in-house validation of porcine detection and quantification protocol: An artificial recombinant plasmid approach. [PDF]
PLoS One, 2023 Nuraeni U +6 more
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JLI: Jurnal Litbang Industri, 2016 Natural dyes re-extraction of raw gambier was used as a dye on cotton yarn. Al2 (SO4)3, FeSO4 and CaO was used as a mordant with post-mordanting method. Dyeing process was done through a few stages; re-extracting of raw gambier, bleaching of cotton yarn,
Failisnur Failisnur, Sofyan Sofyan
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Nickel and copper ion release, deflection and the surface roughness of copper-nickel-titanium orthodontic archwire in sodium fluoride solution. [PDF]
J Orthod Sci, 2023 Sufarnap E +3 more
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Pengaruh Beberapa Jenis Talas (Xanthosoma sp) dan Bahan Fortifikasi Pangan dalam Pembuatan Mie
JLI: Jurnal Litbang Industri, 2011 Noodle is a food product processed from wheat flour is very popular among many people because it is easy and fast in the serving as well as glut so it is often used as a food substitute for rice.
Wilsa Hermianti, Silfia Silfia
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Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark Chocolate
JLI: Jurnal Litbang Industri, 2011 The research about effect of crude palm oil stearin addition to the stability of dark chocolate had been caried out with the purpose to determine the effect of crude stearin as a substitute of cocoa butter and as a stabilizer of dark chocolate during ...
Hendri Muchtar, Yulia Helmi Diza
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Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala Lauk
JLI: Jurnal Litbang Industri, 2011 Sala lauk is a specific food of Pariaman City of West Sumatera which is made from rice flour, fish, chilli and other spices, then mixed together, cooked with low heat until smooth. The dough was formed into small balls and then fried. It is now available
Kamsina Kamsina, Inda Three Anova
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Efek Perlakuan Pendahuluan Terhadap Kandungan Nutrisi Makro Rendang Belut
JLI: Jurnal Litbang Industri, 2012 Eel (Monopterus albus Zuieuw) is a much prefered food because the taste is good, and the potential spread evenly, high nutrient content and medicinal. Product of eel rendang can be an alternative to increase consumer acceptance and provide meaningful ...
Failisnur Failisnur, Silfia Silfia
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