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RANCANG ULANG KEMASAN PRODUK MAKANAN BEKU BERBAHAN DASAR SEAFOOD GUNA PENINGKATAN PANGSA PASAR DI ERA PANDEMI COVID-19
DOI : 10.24912/jbmi.v4i2.11949
Lithrone Laricha Salomon
,
Ahmad Ahmad
,
Wilson Kosasih
,
I Wayan Sukania
Abstract : 607
|
PDF : 736
REDESIGN KEMASAN PRODUK MAKANAN : 60
DOI : 10.24912/jbmi.v4i2.11949
PENDAMPINGAN PENGEMBANGAN PRODUK BARU PADA INDUSTRI KECIL MENENGAH PRODUK MAKANAN RINGAN GUNA PENINGKATAN DAYA SAING
DOI : 10.24912/jbmi.v2i2.7239
Lithrone Laricha Salomon
,
Wilson Kosasih
,
I Wayan Sukania
Abstract : 2113
|
PDF : 1186
DOI : 10.24912/jbmi.v2i2.7239
PENINGKATAN KETRAMPILAN PERANCANGAN DAN PEMBUATAN RAK POT BUNGA ERGONOMIS KEPADA SISWA PASRAMAN NON FORMAL KERTAJAYA TANGERANG.
DOI : 10.24912/jbmi.v4i3.14858
Lamto Widodo Widodo
,
Lithrone Laricha Salomon
,
I Wayan Sukania
,
Elisha Sanjaya
,
Melynia Novita P
Abstract : 588
|
PDF : 562
DOI : 10.24912/jbmi.v4i3.14858
PELATIHAN PEMBUATAN PRODUK MINUMAN PROBIOTIK KOMBUCHA DAN SPA KOMBUCHA RUMAHAN
DOI : 10.24912/jbmi.v7i1.27351
Lithrone Laricha Salomon
,
Helena Juliana Kristina
,
Natasia Aurelia
,
Rina Sugianto Gunawan
page 117-126
Abstract : 346
|
PDF : 266
DOI : 10.24912/jbmi.v7i1.27351
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