FERMENTASI PENAMBAHAN INOKULUM PADA PERLAKUAN … · KARAKTERISTIK CUKA DARI CAIRAN PULPA HASIL...
Transcript of FERMENTASI PENAMBAHAN INOKULUM PADA PERLAKUAN … · KARAKTERISTIK CUKA DARI CAIRAN PULPA HASIL...
KARAKTERISTIK CUKA DARICAIRAN PULPA HASIL
SAMPING FERMENTASI BIJIKAKAO (Theobroma cacao L.)
PADA PERLAKUANPENAMBAHAN INOKULUMAcetobacter aceti DAN LAMA
FERMENTASIby Yudis Tira
FILE
TIME SUBMITTED 10-JUL-2017 10:13AM
SUBMISSION ID 829920824
WORD COUNT 3205
CHARACTER COUNT 17868
31582-565-61502-1-10-20170704-_YUDIS.PDF (429.58K)
%16SIMILARITY INDEX
%14INTERNET SOURCES
%3PUBLICATIONS
%6STUDENT PAPERS
1 %22 %23 %24 %15 %16 %17 %18 %1
KARAKTERISTIK CUKA DARI CAIRAN PULPA HASILSAMPING FERMENTASI BIJI KAKAO (Theobroma cacao L.)PADA PERLAKUAN PENAMBAHAN INOKULUM Acetobacteraceti DAN LAMA FERMENTASIORIGINALITY REPORT
PRIMARY SOURCES
ejournal.unsri.ac.idInternet Source
repository.unhas.ac.idInternet Source
etd.eprints.ums.ac.idInternet Source
naskleng.blogspot.comInternet Source
id.wikipedia.orgInternet Source
Submitted to Universitas DiponegoroStudent Paper
ejournal.unud.ac.idInternet Source
id.scribd.comInternet Source
9 %110 %111 %112 %113 %114 %115 %116 %1
17 %118 %1
Submitted to Udayana UniversityStudent Paper
jurnal.undaris.ac.idInternet Source
www.academicjournals.orgInternet Source
archive.orgInternet Source
journal.unpad.ac.idInternet Source
Submitted to Unika SoegijapranataStudent Paper
Submitted to iGroupStudent Paper
Puziah Hashim. "Effect of mass and turningtime on free amino acid, peptide-N, sugar andpyrazine concentration during cocoafermentation", Journal of the Science of Foodand Agriculture, 12/1998Publicat ion
lppm.unud.ac.idInternet Source
pt.scribd.comInternet Source