Penambahan Ekstrak Tehterhadap Karakteristik Mie Basah

by Fungki Sri Rejeki

Submission date: 29-Mar-2021 08:10AM (UTC+0700)Submission ID: 1544802898File name: EKSTRAK_TEH-JURNAL-UNUSIDA.pdf (135.34K)Word count: 3940Character count: 21952

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Penambahan Ekstrak Teh terhadap Karakteristik Mie BasahORIGINALITY REPORT

PRIMARY SOURCES

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repository.um-surabaya.ac.idInternet Source

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Quansheng Chen, Min Chen, Yan Liu, JizhongWu, Xinyu Wang, Qin Ouyang, Xiaohong Chen."Application of FT-NIR spectroscopy forsimultaneous estimation of taste quality andtaste-related compounds content of black tea",Journal of Food Science and Technology, 2018Publication

Submitted to University of NottinghamStudent Paper

www.ifrj.upm.edu.myInternet Source

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eprints.undip.ac.idInternet Source

Asri Widyasanti, Jayanti Mega Rohani. "Themaking of transparent soap based on olive oilwith the addition of white tea extract", JurnalPenelitian Teh dan Kina, 2017Publication

jurnal.umj.ac.idInternet Source

jurnal.una.ac.idInternet Source

Johnson O. Oladele, Ebenezer I. Ajayi,Oyedotun M. Oyeleke, Oluwaseun T. Oladele etal. "A systematic review on COVID-19 pandemicwith special emphasis on curative potentials ofNigeria based medicinal plants", Heliyon, 2020Publication

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Fetty Indriaty, Yunita F Assah. "PENGARUHPENAMBAHAN GULA DAN SARI BUAHTERHADAP KUALITAS MINUMAN SERBUKDAGING BUAH PALA", Jurnal PenelitianTeknologi Industri, 2015

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bazybg.uek.krakow.plInternet Source

kalsel.litbang.pertanian.go.idInternet Source

repository.itspku.ac.idInternet Source

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Elok Anisa Rahmayanti, Farida WahyuNingtyias, Ni'mal Baroya. "Kadar protein, zatbesi dan uji kesukaan sosis tempe denganpenambahan tepung daun kelor (Moringaoleifera)", Ilmu Gizi Indonesia, 2020Publication

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Meiske S Sangi. "PEMANFAATAN EKSTRAKBATANG BUAH NENAS UNTUK KUALITASMINYAK KELAPA", JURNAL ILMIAH SAINS,2011Publication

Submitted to Universitas Negeri Surabaya The

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State University of SurabayaStudent Paper

jtp.ub.ac.idInternet Source

ejournal.unib.ac.idInternet Source

nurhidayat.lecture.ub.ac.idInternet Source

repository.uin-suska.ac.idInternet Source

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Fidela Violalita, Khandra Fahmy, SyuryaniSyahrul, Neni Trimedona. "PENGARUHSUBSTITUSI TEPUNG BENGKUANG(Pachyrhizus erosus) TERHADAPKARAKTERISTIK COOKIES YANGDIHASILKAN", Journal of Applied Agricultural

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Science and Technology, 2019Publication

Riza Trihaditia & Aliya Awaliyah. "PENENTUANFORMULASI OPTIMUM PEMBUATANCOOKIES DARI BEKATUL PADIPANDANWANGI DENGAN PENAMBAHANTEPUNG TERIGU MENGGUNAKAN METODERSM (Response Surface Method)",AGROSCIENCE (AGSCI), 2018Publication

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Areza Febriyanti Faiqoh. "PENGARUHEKSTRAK DAUN THE HIJAU (CAMELLIASINENSIS) PADA PEMBUATAN NAGETDAGING SAPI TERHADAP DAYA AWET",JURNAL PETERNAKAN NUSANTARA, 2020Publication

e-jurnal.unisda.ac.idInternet Source

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pustaka.unpad.ac.idInternet Source

Setyowati Setyowati. "Modifikasi Resep BrownisUntuk Makanan Selingan Penderita DiabetesMellitus", JURNAL NUTRISIA, 2017Publication

jos.unsoed.ac.idInternet Source

jurnal.fkip.unila.ac.idInternet Source

jurnal.umsu.ac.idInternet Source

jurnal.uns.ac.idInternet Source

repository.unsoed.ac.idInternet Source

repository.upi.eduInternet Source

Asri Widyasanti, Anditya Husnul Hasna. "Thestudy of transparent soap making from virgincoconut oil-based with the addition of white teaextract as an active ingredients", JurnalPenelitian Teh dan Kina, 2017Publication

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