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Table Of Contents

2.1 Karakteristik Sampel
2.2 Definisi Vitamin C
2.3 Kelebihan dan Kekurangan Vitamin C
2.4 Sumber Vitamin C
2.5 Faktor Kerusakan Vitamin C
3.1 Alat Dan Fungsi
3.2 Bahan, Fungsi Dan Cara Pembuatan
3.3 Skema Kerja
4. HASIL DAN PEMBAHASAN
4.2 Analisa Prosedur
4.3 Analisa Hasil
5. PENUTUP
5.1. Kesimpulan
5.2. Saran
DAFTAR PUSTAKA
LAMPIRAN
Perhitungan Kadar Vitamin C
1.3 Waktu dan Tempat
2.2. Definisi Karbohidrat
2.3 Macam - Macam Karbohidrat
2.4 Macam-macam Serat Kasar
Tabel 4. Komponen serat kasar dalam bahan pangan
2.5 Sumber Serat Kasar
3. MATERI DAN METODE
3.1 Alat dan Fungsi
3.2 Bahan dan Fungsi
Hasil
3.4 Metode Praktikum
4. PEMBAHASAN
4.1 Analisa Prosedur
5. PENUTUP
5.1 Kesimpulan
5.2 Saran
Perhitungan Kadar Serat Kasar
1.1. Latar Belakang
1.2. Maksud dan Tujuan
1.3. Waktu dan Tempat
2.1 Karateristik sampel
2.2. Definisi Kalsium
2.3. Kelebihan dan Kekurangan Kalsium
2.4. Sumber Kalsium
2.5. Faktor Kerusakan Kalsium
3. METODOLOGI
3.1. Alat dan Fungsi
3.2. Bahan dan Fungsi
4.1 Data Pengamatan
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Published by: Arvian M. Nuryuwansa on Aug 09, 2011
Copyright:Attribution Non-commercial

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05/19/2013

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