Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Randhiki Gusti Perdana"'
Publikováno v:
JURNAL AGROINDUSTRI HALAL. 8:147-154
Minyak goreng berfungsi sebagai media penghantar panas yang paling baik dalam pengolahan makanan. Penggunaan secara terus menerus dapat menyebabkan penuruan kualitas yang biasa disebut sebagai minyak jelantah. Konsumsi minyak goreng yang sudah dipaka
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d09b85213c1e3b96bdb9023974490873
https://doi.org/10.30997/jah.v8i2.4713
https://doi.org/10.30997/jah.v8i2.4713
Publikováno v:
Jurnal Pendidikan Geografi, Vol 22, Iss 1, Pp 16-21 (2017)
Tujuan penelitian ini yaitu untuk (1) menganalisis variasi temporal HCO3- pada mataair Sendang Biru, (2) menganalisis variasi temporal HCO3- pada mataair Beji. Penelitian ini dilakukan di kawasan Karst Malang Selatan yang terletak di Kecamatan Sumber
Externí odkaz:
https://doaj.org/article/dde227dd879b48d5a98b428121b8890e
Publikováno v:
Agrointek : Jurnal Teknologi Industri Pertanian. 16:429-438
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d58c32aa2f7e644ad19eac594340405
https://doi.org/10.21107/agrointek.v16i3.9539
https://doi.org/10.21107/agrointek.v16i3.9539
Publikováno v:
Jurnal Agroindustri. 11:23-31
I ndonesia has many natural resources that have not been properly addressed or utilized, one of them is the Porang tuber. Porang tuber has the characteristic of araceae which has a high calcium crystal oxalate, that is 0.19%. These substances can cau
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1e86b38dd80cdbbe7c5f8f62ff63533
https://doi.org/10.31186/j.agroindustri.11.1.23-31
https://doi.org/10.31186/j.agroindustri.11.1.23-31
Publikováno v:
Volume: 7, Issue: 1 11-20
International Journal of Agriculture Environment and Food Sciences
International Journal of Agriculture Environment and Food Sciences
Cooking oil is an important basic ingredient in the frying process with the main function as a medium for conducting heat, adding savory taste, in-creasing nutritional value and heating food ingredients. The massive use of cooking oil also has an imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1e0a584c7bc6b1843dd75e3b5d6db69
https://dergipark.org.tr/tr/pub/jaefs/issue/75081/1109072
https://dergipark.org.tr/tr/pub/jaefs/issue/75081/1109072
