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Found 4 from your keywords: subject="pembuatan nata de coc...
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PENGARUH PERBEDAAN UKURAN DIMENSI DAN MASSA PENGEPRES TERHADAP KARAKTERISTIK …
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Mardova, Jovanka Chika

This objective of this research was to analyze the effect of different dimensions of nata de coco and pressing mass on the characteristics of generic nata de coco. The research method employed a Factorial Randomized Block Design (FRBD) with two treatment factors: the dimensions of nata de coco (1.5 x 1.5 x 1.5 cm and 14 x 11 x 1.5 cm) and pressing mass (1, 1.5, 2, and 2.5 kg). Each treatment wa…

Edition
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ISBN/ISSN
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Collation
xvi, 76 hlm.; ilus.; tab.; 29 cm.
Series Title
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Call Number
T1723102025
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PENGARUH SUHU DAN WAKTU PERENDAMAN NATA DE COCO KERING TERHADAP KARAKTERISTIK…
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Sitinjak, Samuel Macnusday

This purpose of this research is to determine effect temperature and soaking time on the physical and chemical characteristics of nata de coco. This research used a Completely Randomized Factorial Design (RALF) which consisted of two treatment factors and each treatment was repeated three times. Factor A was the soaking temperature (25°C, 50°C, 75°C) and factor B was the soaking time (3 hour…

Edition
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ISBN/ISSN
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Collation
xvi, 59 hlm.; ilus.; tab.; 29 cm.
Series Title
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Call Number
T1680202025
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PENGARUH PENAMBAHAN PEWARNA ALAMI BUAH SENDUDUK (Melatosma malabathricum L.) …
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Albir, Siti

This study aimed to determine the effect of concentration of fruit juice and duration of immersion on the physical and chemical characteristics of nata de coco colored with senduduk fruit (Melatosma malabathricum L.). The experiment was designed as a Factorial Completely Randomized Design (RALF) with two treatment factors and each treatment was repeated three times. The first factor was concent…

Edition
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ISBN/ISSN
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Collation
xiii, 31 hlm.; ilus.; 29 cm
Series Title
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Call Number
T835142022
cover
Membuat Nata de Coco
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Hayati, Marlinda

Nata de coco adalah jenis minuman yang akhir-akhir ini sangat digemari masyarakat. Penampilan dan rasanya yang unik membuat banyak orang ingin mengetahui cara pembuatannya.rnProses pembuatan nata de coco sangat sederhana dan mudah. Bahan-bahan yang diperlukan untuk membuatnya juga mudah diperoleh di sekeliling kita. Kita hanya memerlukan bahan baku berupa air kelapa.rnAda beberapa cara dan tekn…

Edition
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ISBN/ISSN
979-9246-14-8
Collation
xiii, 43 hlm. : ilus. ; 20 cm.
Series Title
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Call Number
664.8 Hay m