Vol. 5 No. 2 (2022): October

Articles

• The Effect of Fermentation Time of Waste Cabbage (Brassica oleracea) as a Natural Preservative in Tofu

  Deviana Cahyaningsih, Agung Sugiharto

  1-6

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• Importance of Product Quality, Price, Service and Promotion on Consumer Satisfaction (Case Study of Nasi Bebek Buma Restaurant: Perintis Kemerdekaan Branch)

  Friski Okta Ayu Putri, Retnosyari Septiyani, Yunda Maymanah Rahmadewi

  7-21

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• Study of Brewing Temperature and Time on Antioxidant Activity in Kratom Leaf Powder (Mitragyna speciosa Korth.)

  Martha Christina, Purwayantie Sulvi, Suko Priyono

  22-28

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• System Performance Test Of Kratom Leaf Crushing Machine

  Fransiskus Tobi, Sholahuddin Sholahuddin, Suko Priyono

  29-36

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• Motivation on Boba Drink Consumption

  Nadia Ulfa Nashwara, Cita Eri Ayuningtyas

  37-43

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