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PENGARUH PENAMBAHANINOKULUM Saccharomyces

cerevisiae DAN LAMAFERMENTASI TERHADAP

KARAKTERISTIK CUKAFERMENTASI DARI CAIRAN

PULPA HASIL SAMPINGFERMENTASI BIJI KAKAO

(Theobrama cacao L.)by Sagung Inten

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TIME SUBMITTED 12-JAN-2017 10:13AM

SUBMISSION ID 758393325

WORD COUNT 5104

CHARACTER COUNT 28776

25609-50733-1-SM-INTEN.PDF (975.61K)

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PENGARUH PENAMBAHAN INOKULUM Saccharomycescerevisiae DAN LAMA FERMENTASI TERHADAPKARAKTERISTIK CUKA FERMENTASI DARI CAIRAN PULPAHASIL SAMPING FERMENTASI BIJI KAKAO (Theobramacacao L.)ORIGINALITY REPORT

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