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PENENTUAN FAKTOR DAN LEVEL OPTIMAL PADA PEMBUATAN COKLAT BIJI NANGKA MENGGUNAKAN METODE TAGUCHI
(Universitas Pelita Harapan Surabaya - Faculty Of Industrial Technology - Department Of Industrial Engineering, 2015-11)
Recently chocolate production in Indonesia is increasing. Entrepreneurs in chocolate sector try to produce and promote several kind of chocolate. To innovate chocolate, Jackfruit seeds can be used, as ingredient of filled ...