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Found 2 from your keywords: subject="Kadar gula"
cover
PERBANDINGAN KADAR GULA DARAH SEWAKTU PAGI ANTARA MAHASISWA YANG SARAPAN DAN …
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Saputra, Irene Ruth

Background: Breakfast is the first meal consumed in the moming after a certain interval of time the body does not get food as an energy source. Breakfast increase the blood glucose level which is the main energy source for the brain. Objectives: Comparing moming random blood glucose level between breakfast and non-breakfast medical undergraduates of Sriwijaya University in Regular class 2010. M…

Edition
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ISBN/ISSN
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Collation
xii, 53 hlm.; ilus.; tab.; 28 cm.
Series Title
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Call Number
T802092014
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Pengaruh persentase ragi dan waktu fermentasi terhadap kadar gula, alkohol da…
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Ayu Purnama

Penelitian ini bertujuan untuk mengetahui pengaruh persentase ragi dan waktu fermentasi terhadap kadar gula, alkohol dan kualitas organoleptik tapai sukun. Metode yang digunakan dalam penelitian ini adalah eksperimen Rancangan Acak Lengkap dua faktorial, tiga kali pengulangan. Faktor pertama persentase ragi (c) : (0,25, 0,50, 0,75, 1,00 dan 1,25%) dan faktor kedua waktu fermentasi (1, 2, 3 dan …

Edition
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ISBN/ISSN
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Collation
xiii, 68 hlm. : ilus.
Series Title
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Call Number
663. 07 Ayu p 2013