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  3. Vol. 2 No. 2 (2022): July

Vol. 2 No. 2 (2022): July

					View Vol. 2 No. 2 (2022): July
DOI: https://doi.org/10.12962/j22759970.v2i2
Published: 2022-03-12

Articles

  • Titik Kritis Daging Sapi

    Kajian Penelusuran Produk Halal Kornet Daging Sapi

    Amelia Safitri, Mohammad Zakki Fahmi, Setiyo Gunawan
    64-76
    • PDF
  • The Maqoshid Sharia And The Importance Of Consuming Halal Food Products For Z Muslim Generation Halal food and product

    Evania Herindar
    77-95
    • PDF
  • Prinsip-Prinsip Bahan Tambahan Pangan Yang Memenuhi Syarat Halal: Alternatif Penyedap Rasa Untuk Industri Makanan Halal

    Claudia Perdani, Ruli Retno Mawarni, Liayati Mahmudah , Setiyo Gunawan
    96-111
    • PDF
  • Titik Kritis Halal Olahan Natural Products sebagai Bahan Aditif Pangan

    Gading Bagus Mahardika, Anisa Ridha Nahara, Setiyo Gunawan
    112-119
    • PDF
  • kitosan

    Aplikasi Kitosan berbasis Kulit Udang Sebagai Alternatif Subtitusi Lilin Pelapis dalam Rangka Peningkatan Umur Simpan Buah-Buahan: A Review

    Aisyah Alifatul Zahidah Rohmah, Alifah Nur Aini Fajrin, Setiyo Gunawan
    120-136
    • PDF
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Keywords
HalalhalalsyariahSyariahHalal AwarenessTitik KritisFermentasiMaqashid SyariahtantanganUMKMkombucha Halal Certification Purchase DecisionHarga produk Buying InterestNilai publikLabel halalstrategiDakwah media sosialGaya hidup halalMedia sosialPendapatanHalal certificationprodukMonodiglyceridesOleoresinPewarnaSeasoningZero Hungerzero hungerEconomic PotentialHalal Anti-FoamtehKitosanPelapisUdangswimming pool concepteksporDaging Sapititik kritisHACPP

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