Samping Fermentasi Biji Kakao Karakteristik Cairan Pulpa ...

Kajian Kuantitas danKarakteristik Cairan Pulpa HasilSamping Fermentasi Biji KakaoMenggunakan Wadah Sistem

“Termos” Sebagai Bahan BakuAsam Asetat

by Gp Ganda Putra

FILE

TIME SUBMITTED 03-AUG-2016 10:26AM

SUBMISSION ID 693418608

WORD COUNT 3699

CHARACTER COUNT 22085

MITP_SEP-2014.PDF (879.89K)

19%SIMILARITY INDEX

13%INTERNET SOURCES

2%PUBLICATIONS

10%STUDENT PAPERS

1 8%

2 6%

3 2%

4 2%

EXCLUDE QUOTES ON

EXCLUDEBIBLIOGRAPHY

ON

EXCLUDE MATCHES < 2%

Kajian Kuantitas dan Karakteristik Cairan Pulpa HasilSamping Fermentasi Biji Kakao Menggunakan WadahSistem “Termos” Sebagai Bahan Baku Asam AsetatORIGINALITY REPORT

PRIMARY SOURCES

Submitted to Udayana UniversityStudent Paper

iccri.netInternet Source

www.unud.ac.idInternet Source

www.worldcocoafoundation.orgInternet Source