Analisis pengembangan produk kue bagea menggunakan metode quality function deployment (QFD) by Dhian Herdhiansyah, Andi Rini Wahyuni, Yusna Indarsyih, Asriani asriani, Sarinah Sarinah, Nur Asyik

“…Technical requirements or technical responses for bagea cake products to meet consumer desires and needs start from providing raw materials, dough making process, dough forming process, baking process, cooling process, packaging process, inclusion of bagea cake product information on the packaging and attractive packaging design.…”
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Usage of sonochemistry in medicine, industry, environment, and synthesis by Nermin Şimşek Kuş

“…This paper focuses on using ultrasonic technologies in some areas such as polymer degradation, polymerization reactions, removal of toxic organic contaminants in water, organic synthesis, ultra-strong transfer processes including the extraction process, adsorption process, membrane process, demulsification, crystallization process, emulsification, heterogeneous chemical reaction process, and the electrochemical process…”
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The Formalization of the Business Process Modeling Goals by Ligita Bušinska, Mārīte Kirikova

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PROCESS TYPES ON STUDENTS’ PERSUASIVE TEXT: A SYSTEMIC FUNCTIONAL LINGUISTICS STUDY by Puspita Sari, Hero Gunawan, Ervina CM Simatupang

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Optimization of Blending Parameters and Fiber Size of Kenaf-Bast-Fiber-Reinforced the Thermoplastic Polyurethane Composites by Taguchi Method by Y. A. El-Shekeil, S. M. Sapuan, M. D. Azaman, M. Jawaid

“…The results showed that the optimum values were 180°C, 50 rpm, 13 min, and 125–300 micron for processing temperature, processing speed, processing time, and fiber size, respectively. …”
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Implementation of Business Process Mapping Framework for Indonesia’s Government Institutions by Martinus Tukiran, Nugraheni Puspita Sari, Lukas Danny Tjitrabudi, Nurul Amalia

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Task-evoked pupil responses during free-viewing of hierarchical figures in relation to autistic traits in adults by Chloe Brittenham, Antoinette Sabatino DiCriscio, Vanessa Troiani, Yirui Hu, Jennifer B. Wagner

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Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain BA by EFSA Panel on Food Contact Materials; Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Magdalena Andryszkiewicz, Kyriaki Apergi, Cristina Fernàndez‐Fraguas, Yi Liu, Silvia Peluso, Giulio diPiazza, Andrew Chesson

“…The enzyme under assessment is intended to be used in six food processes: baking processes, brewing processes, distilled alcohol production, starch processing for the production of glucose syrups and other starch hydrolysates, production of dairy analogues and production of rice‐based meals. …”
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Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from the non‐genetically modified Aspergillus niger strain NZYM‐BO by EFSA Panel on Food Contact Materials; Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Yrjö Roos, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Criado, Elsa Nielsen, Karin Nørby, Giulio diPiazza, Silvia Peluso, Yi Liu, Andrew Chesson

“…It is intended to be used in seven food manufacturing processes: baking processes, brewing processes, cereal‐based processes, distilled alcohol production, fruit and vegetable processing for juice production, production of dairy analogues and starch processing for the production of glucose syrups and other starch hydrolysates. …”
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