Browsing by Author "Arintawati, Muti"
Now showing items 1-4 of 4
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Identifikasi dan Karakterisasi Komponen Aroma Daun Salam (Syzygium polyanthum (Wight) Walp.)
Arintawati, Muti (2000) -
Mempelajari Perubahan Fisika dan Kimia Sari Buah Jeruk Siam (C. nobilis var microcarpa) dan Proses Pengurangan Rasa Pahit dalam Pembuatan Konsentrat
Kadarisman, Darwin | Sunarmani | Arintawati, Muti (2010)Tangerine juice (garut variety) at 5000 ml was evaporated at 0,10, 20 and 30 minutes. Concentrate yielded by the process were tested for their volume, water content, TSS, viscosity, pH, acid, sugar and ascorbic acid content. ... -
Mempelajari perubahan fisika dan kimia sari buah jeruk siam (C. nobilis var. microcarpa) dan proses pengurangan rasa pahit dalam pembuatan konsentrat
Arintawati, Muti | Kadarisman, Darwin | Sunarmani (1992)Penelitian ini bertujuan untuk mempelajari pengaruh waktu evaporasi terhadap perubahan fisika dan kimia sari buah jeruk siam. Pada penelitian ini digunakan evaporator vakum pada suhu 40-45°C dengan tekanan 0.75 kp/cm². ... -
Study of Phisycal and Chemical Changee of Tangerine Juice (C. nobilis var. microcarpa) and Debittering Process in the Concetrate Form
Kadarisman, Darwin | Sunarmani | Arintawati, Muti (1988)Tangerine juice (garut variety) at 5000 ml was evaporated at 0,10, 20 and 30 minutes. Concentrate yielded by the process were tested for their volume, water content, TSS, viscosity, pH, acid, sugar and ascorbic acid content. ...