PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD

• المؤلفون الرئيسيون: , RAHMAWATI NOVITASARI, , Dr. Ir. Wahyu Supartono.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/130090/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70502

Nata de coco is a synthetic cellulose synthesis is the result of sugar by forming bacteria Acetobacter xylinum nata ie . Many kinds of food or beverage processing based nata de coco is demanding the company to improve the quality of the product nata de coco . Analysis of measurement data can reflect...