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  1. Home /
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  3. Vol 17, No 1 (2020)

DOI: https://doi.org/10.30996/he.v17i1
Published: 2020-05-09
  • PENERAPAN HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT) PADA PROSES PRODUKSI SUKLAT MOCACHINO DAN CHOCO GRANULE DI PT. MAYORA INDAH TBK.
    Henri Ponda, Nur Fadilah Fatma, Ade Yusuf
    1-20
    • PDF
  • TINGKAT KESUKAAN KONSUMEN TERHADAP ROTI TAWAR DENGAN PENAMBAHAN TEPUNG KULIT ARI KEDELAI (GLYCINE MAX) DAN SARI BIT (BETA VULGARIS L)
    Dwi Agustiyah Rosida, Tiurma Wiliana Susanti, Putri Kurnia Prima Sari
    21-28
    • PDF
  • PERBAIKAN KUALITAS PRODUK PENGECORAN LOGAM DENGAN MENGGUNAKAN METODE QUALITY CONTROL CIRCLE (QCC)
    Lugas Dwi Wicaksono, Yudi Syahrullah
    29-42
    • PDF
  • ANALISIS USAHA TANI BAWANG MERAH DALAM ASPEK TEKNIS, FINANSIAL DAN SOSIAL EKONOMI DI KECAMATAN KOTA GAJAH, LAMPUNG TENGAH
    Dian Fajarika, Rizqa Ula Fahadha
    43-54
    • PDF
  • PERSPEKTIF SAFETY LEADERSHIP DALAM PENINGKATAN KINERJA KESELAMATAN KERJA
    Handy Febri Satoto
    55-66
    • PDF

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Published by:
Program Studi Teknik Industri
Fakultas Teknik
Universitas 17 Agustus 1945 Surabaya
Jl. Semolowaru 45 Surabaya Jawa Timur 60118 Indonesia
Email: heuristic@untag-sby.ac.id


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