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https://repository.unej.ac.id/xmlui/handle/123456789/73953Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | WITONO, Yuli | - |
| dc.contributor.advisor | SARI, Puspita | - |
| dc.contributor.author | KURNIAWAN, Dimas Firman | - |
| dc.date.accessioned | 2016-05-13T06:06:52Z | - |
| dc.date.available | 2016-05-13T06:06:52Z | - |
| dc.date.issued | 2016-05-13 | - |
| dc.identifier.nim | NIM991710101075 | - |
| dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/73953 | - |
| dc.description.abstract | Tujuan penelitian ini adalah mcngetahui pengaruh penambahan tepung garut dengan imbangan tepung kedelai terhadap sifat fisik. kimia, dan sensorik cookies serta mcngetahui imbangan yang tepat antara tepung garut dengan tepung kedelai agar diperoleh cookies dcngan karakteristik yang baik. | en_US |
| dc.language.iso | id | en_US |
| dc.relation.ispartofseries | 991710101075; | - |
| dc.subject | PATI GARUT | en_US |
| dc.subject | TEPUNG KEDELAI | en_US |
| dc.title | PENGARUH SUBSITUSI TERIGU OLEH PATI GARUT DENGAN IMBANGAN TEPUNG KEDELAI TERHADAP SIFAT FISIK, KIMIA DAN SENSORIK COOKIS | en_US |
| dc.type | Undergraduat Thesis | en_US |
| Appears in Collections: | UT-Faculty of Agricultural Technology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Dimas Firman Kurniawan 991710101075_.pdf | 4.76 MB | Adobe PDF | View/Open |
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