Pengaruh jumlah starter dan waktu fermentasi terhadap kadar alkohol pada proses pembuatan anggur (wine) sirsak

Anelitta, Leny (2005) Pengaruh jumlah starter dan waktu fermentasi terhadap kadar alkohol pada proses pembuatan anggur (wine) sirsak. Skripsi thesis, Institut Teknologi Nasional Malang.

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Abstract

Pengaruh jumlah starter dan waktu fermentasi terhadap kadar alkohol pada proses pembuatan anggur (wine) sirsak

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: Fermentasi, alkohol, Anggur
Subjects: Engineering > Chemical Engineering
Divisions: Fakultas Teknologi Industri > Teknik Kimia S1 > Teknik Kimia S1(Skripsi)
Depositing User: Mrs Retno Wulan Sari
Date Deposited: 10 Feb 2023 03:27
Last Modified: 10 Feb 2023 03:27
URI: http://eprints.itn.ac.id/id/eprint/10631

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