Solid State Technology
Volume: 63 Issue: 6
Publication Year: 2020
19673
Archives Available @ www.solidstatetechnology.us
[18]
M. K. Pratt and J. Fruhlinger, "What is business intelligence? Transforming data into business
insights," 16 10 2019. [Online]. Available: https://www.cio.com/article/2439504/business-
intelligence-definition-and-solutions.html. [Accessed 28 12 2019].
[19]
M. Chau and J. Xu, "Business Intelligence in Blogs: Understanding Consumer Interactions and
Communities," MIS Quarterly, pp. 1189-1216, 2012.
[20]
Scaled
Agile,
"Scaled
Agile
Framework,"
2019.
[Online].
Available:
https://www.scaledagileframework.com/. [Accessed 28 12 2019].
[21]
K. W. M. Tyson, Business Intelligence: Putting It All Together, lombard: Leading Edge
Publication, 1986.
[22]
M. Porter, "Clusters and the new economics of competition," Harvard Business Review, pp. 77-
90, 2000.
[23]
J. salk and B. Simonin, The Blackwell handbook of organizational learning and knowledge
management toward a meta-theory of collaborative learning, Oxford: Blackwell Publishing,
2005.
[24]
R. L. Sallam, J. Richardson, j. Hagerty and B. Hostmann, "Magic Quadrant for Business
Intelligence Platform," Gartner Croup, Stamford, 2011.
[25]
W. Grossmann and S. Rinderle-Ma, Fundamentals of Business Intelligence, london: Springer,
2015.
[26]
J. Mishra, S. Biswas, N. R. Sarangi, R. P. Mishra, N. Kumar, & C. Mishra. 2015. Efficient
Utilization of Poultry By-Products for Economic Sustainability – The Need of the Hour.International
Journal of Livestock Research, 1-5.
[27]
Astrina, Aninda Rahma,et.al., 2010. Pemanfaatan Limbah Tulang Ikan Bandeng(Chanos chanos)
sebagai Bakso Berkalsium Tinggi,Karya Tulis Ilmiah,Malang:Universitas Negeri Malang.
[28]
Darmayanto. 2009. Penggunaan Serbuk Tulang Ayam Sebagai Penurun Intensitas Warna Air
Gambut,Tesis,Medan: Universitas SumateraUtara.
[29]
M.R. Saeri, A. Afshar, M. Ghorbani, N. Ehsani, C.C. Sorrell. 2003. Materials Letters 57.
www.elsavier/locate/matlet. doi:10.1016/S0167-577X(03)00266-0
[30]
Retnani, Y. 2011. Proses Produksi Pakan Ternak. Ghalia Indonesia, Bogor
[31]
Putranto, H.M., Asikin, A.N., Kusumaningrum, I. 2015. Karakterisasi Tepung Tulang Ikan Belida
Sebagai Sumber Kalsium dengan Metode Hidrolisis Protrin. Jurnal Ziraah. Vol. 40, no. 1, Page. 11
[32]
Retno, Dyah Tri, 2012,Pembuatan Gelatin dari Tulang Ayam dengan Proseshidrolisa,Prosiding
Seminar Nasional Aplikasi Sainsdan Teknologi(SNAST) Periode III,Yogyakarta: Universitas
Pembangunan Nasional.
[33]
Hidayat, Muhammad Nur. 2012. Ilmu Dasar Nutrisi Ternak,Makassar:Alauddin University Press.
[34]
Sinaga, B. S., Harahap, A. L., Ichwan, N. 2018. Karakteristik Tepung Tulang yang Dihasilkan
Berbagai Bahan Baku yang Diolah dengan Alat Penggiling Tulang. Jurnal Rekayasa Pangan dan
Pertanian. 6(1):181-185.
[35]
Ratu, A.D.S. 2009. Pengaruh Suhu dan LamaProses Menggoreng terhadap PembentukanAsam
Lemak Trans. Jurnal Makara, Sains.13:1 hal 23-28. Un iversi tas I ndon es ia.Jakarta.
Do'stlaringiz bilan baham: |