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Djumarti
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Djumarti
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1
SUBSTITUSI TEPUNG TERIGU DENGAN BIJI BUAH NANGKA DAN PENGGUNAAN JENIS SOFTENING PADA PEMBUATAN MIE KERING
by
WIWOHO, NUGROHO
Published 2016
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DJUMARTI
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2
PENGARUHPENGGUNAAN BAHAN PENCAMPUR KEDELAI TERHADAP KARAKTERISTIK SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KOPI BUBUK
by
RAKHMAWAN, BUDI
Published 2016
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3
SUBSTITUSI PATI GARUT DAN PENGGUNAAN CMC PADA PEMBUATAN MIE KERING
by
RAHMAWATI, Ira Dwi
Published 2016
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4
Studi pembuatan sirup kopi dengan variasi perbandingan campuran kopi bubuk, ukuran partikel kopi bubuk dan konsentrasi gula
by
TITISARI, Dian Andarini
Published 2016
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5
STUDI PEMBUATAN SIRUP KOPI JAHE DENGAN VARIASI UKURAN PARTIKEL KOPI BUBUK, JENIS OLAHAN JAHE DAN KONSENTRASI GULA
by
AFRIYANTI, Windra
Published 2016
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6
Pengaruh Perajangan Dan Lama Ekstraksi Terhadap Rendemen Dan Karakteristik Minyak Nilam (Pogostemon Patchouli Pellet)
by
SUYANTI
Published 2016
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7
KAJIAN FORMOLOGI, KANDUNGAN TOTAL POLIFENOL, DAN AKTIVITAS ANTIOKSIDAN PADA PEMBUATAN MINUMAN RINGAN FUNGSIONAL THE-MANGKUDU
by
HANDAYANI, Lilik
Published 2019
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8
PERUBAHAN SIFAT FISIKO-KIMIA BIJI DAN LEMAK KAKAO LINDAK (Theobroma cacao L) DARI KEBUN PANCURSARI SELAMA PENYIMPANAN
by
EFENDI, Dedy Jusuf
Published 2019
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9
KARAKTERISASI SIFAT FISIKOKIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (Psophocarpus tetragonalobus L.)
by
NI'MAH, Zakiyatun
Published 2016
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10
PEMBUATAN TEPUNG JAMUR TIRAM (pleurotus ostreatus) SEBAGAI USAHA DIVERSIFIKASI PRODUK OLAHAN JAMUR
by
ZUNAIDI, Farid
Published 2016
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11
Pengaruh varian konsentrasi garam dan jumlah gula merah terhadap lama simpan, sifat fisik dan organoleptik bebek asap
by
ISNAENI, AINUL
Published 2016
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