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PENGARUH SUHU DAN LAMA PENYANGRAIAN TERHADAP KARAKTERISTIK FISIK DAN MUTU SENSORI KOPI ARABIKA
Ni Putu Ayu Purnamayanti | 1311305018Fakultas Teknologi Pertanian | Teknik Pertanian
Dynamic System of Banana Availability In Bali Province
Ni Putu Indayani | 1311205012Fakultas Teknologi Pertanian | Teknologi Industri Pertanian
Ability of Inhibitory Power of Pegagan Leaf Extract (Centella asiatica (L.) Urban) on Growth of Escherichia coli ATCC 8739
Tanzila Agfadila | 1211105034Fakultas Teknologi Pertanian | Ilmu dan Teknologi Pangan
The Influence of Percentage of Taking Distillate Volume Pulp Liquid of By-product of Fermented Cocoa Seeds to Fermented Vinegar Characteristics
I Dewa Putu Rega Elyana | 1311205018Fakultas Teknologi Pertanian | Teknologi Industri Pertanian
The Effect of H2SO4 Concentration and Hydrolysis Time on The Characteristic of Liquid Sugar from Solid Dregs Of Brem Product in The Fa. Udiyana Company
Karina Novita Dewi | 1211205027Fakultas Teknologi Pertanian | Teknologi Industri Pertanian
The Effect of Comparison of Pineapple (Ananas comosus L. Merr.) and Mustard Green (Brassica juncea L.) to The Characteristics of Jam
Tito Azhari Saputro | 1211105024Fakultas Teknologi Pertanian | Ilmu dan Teknologi Pangan
ANALYSIS OF ADDITIONAL VALUE AND FINANCIAL FEASIBILITY OF DRINKING HERBAL POWDER ONLINE (Eleutherine americana Merr)
Ni Putu Hertika Dewi | 1211205033Fakultas Teknologi Pertanian | Teknologi Industri Pertanian
The Effect of Ratio Seaweed (Eucheuma cottonii) And Strawberry (Fragaria xananassa) On The Characteristics of Jam
Ni Putu Ariestini | 1311105054Fakultas Teknologi Pertanian | Ilmu dan Teknologi Pangan
THE EFFECT OF SUBSTITUTION OF CHICKEN MEAT WITH WHITE OYSTER MUSHROOMS ON THE CHARACTERISTICS TUM AYAM
Ni Putu Widya Anggraeni | 1311105008Fakultas Teknologi Pertanian | Ilmu dan Teknologi Pangan
The Effect of Xhanthosoma Tubers and Moringa Leaf Ratio on The Characteristics of Simulated Chips.
Putu Pande Yashika | 1311105021Fakultas Teknologi Pertanian | Ilmu dan Teknologi Pangan
UDAYANA UNIVERSITY