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Table Of Contents

A.LATAR BELAKANG
B.TUJUAN
II. TINJAUAN PUSTAKA
A.KOPI INSTAN
Tabel 1. Komposisi kopi instan murni
B.KRIM NABATI BUBUK
C.GULA
D.PENDUGAAN UMUR SIMPAN
III. METODOLOGI PENELITIAN
A.BAHAN dan ALAT
B. METODE PENELITIAN
1. Karakterisasi Mutu Kopi Instan Formula Merek-Z
3. Penentuan Parameter Kritis
4. Pendugaan Umur Simpan Dengan Metode Arrhenius
A.KARAKTERISTIK PRODUK
1.Kadar Air
Tabel 4. Kadar lemak produk kopi instan formula
3.Kadar Protein
4.Jumlah Mikroorganisme
5.PengukuranEschericia coli
6.Warna Produk Kopi Instan
7.Warna Seduhan Kopi
B.Saran
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Analisis Umur Simpan

Analisis Umur Simpan

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Published by: Arie Fitriani Octora on Jun 13, 2012
Copyright:Attribution Non-commercial

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07/10/2014

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