1. Repository Universitas Jember
  2. UNDERGRADUATE THESES (Koleksi Skripsi Sarjana)
  3. UT-Faculty of Mathematics and Natural Sciences
Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/85437
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dc.contributor.advisorSiswanto-
dc.contributor.advisorWinarsa, Rudju-
dc.contributor.authorPuspitasari, Devi Dwi-
dc.date.accessioned2018-04-17T06:38:08Z-
dc.date.available2018-04-17T06:38:08Z-
dc.date.issued2018-04-17-
dc.identifier.nim021810401025-
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/85437-
dc.description.abstractBerdasarkan hasil penelitian ini, maka dapat disimpulkan bahwa, fermentasi daun kedelai edamame oleh R. oryzae dengan penambahan tepung kedelai mampu menurunkan kadar serat kasar daun edamame sampai hari ke-8, dengan kadar serat kasar sebesar 14,35 %.en_US
dc.language.isoiden_US
dc.subjectSERAT KASARen_US
dc.subjectDAUN KEDELAI EDAMAMEen_US
dc.subjectGlycifle max (L) Merrilen_US
dc.subjectRhizopus oryzaeen_US
dc.subjectTEPUNG KEDELAIen_US
dc.titleANALISIS KADAR SERAT KASAR HASIL FERMENTASI DAUN KEDELAI EDAMAME (Glycifle max (L) Merril) OLEH Rhizopus oryzae DENGAN PENAMBAHAN TEPUNG KEDELAIen_US
dc.typeUndergraduat Thesisen_US
Appears in Collections:UT-Faculty of Mathematics and Natural Sciences

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