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• STUDY OF LOCAL BUSINESS DEVELOPMENT BEHAVIOR IN TEMPE-BASED BUSINESS ACTORS

  Lastri Fitria , Zulmahendi , Cut Era Farida , Serli Darmawati , Malinda Afraini , Siti Magfirah , Marlina Wati

  503-512

  2022-10-26

  Statistics: 267

• THE EFFECT OF TEMPE FLOUR SUBSTITUTION AND THE ADDITION OF COFFEE GROUNDS ON PROTEIN, FIBER, CARBOHYDRATE CONTENT, AND ORGANOLEPTIC QUALITY OF DAHLIA COOKIES

  Elizabeth Angela Sitijo , Bambang Sigit Sucahyo , Yuyun Yuniati , Rachma Nur Devianti

  3089-3096

  2026-03-01

  Statistics: 59

• FORMULATION OF BROWNIES COOKIES WITH THE ADDITION OF TEMPE FLOUR AND COFFEE GROUNDS AS FOOD PROCESSING

  Miguel Nathaniel Tirukan , Bambang Sigit Sucahyo , Kejora Handarini , Rachma Nur Devianti

  3079-3088

  2026-02-28

  Statistics: 83

• Analysis of Tempe Tofu Home Industry Standards on Occupational Safety Health (K3) Aspects in Purwodadi Village, Kuala Pesisir District, Naga Raya Regency

  Muhammad Rizqi , Zakiyuddin

  387-396

  2022-07-31

  Statistics: 392