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Analysis of Design Product Entrepreneursip Syrup Based Purple Sweet Potato (Ipomoea batatas)

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Analysis of Design Product Entrepreneursip Syrup Based Purple Sweet Potato (Ipomoea

batatas)

by Turnitin 9

Submission date: 27-Oct-2023 01:08PM (UTC+0700) Submission ID: 2207744371

File name: 36-_574-_Syrup_Purple_artikel.pdf (1.03M) Word count: 3900

Character count: 21267

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Satria Wati Pade. "KARAKTERISTIK

ANTOSIANIN DAN TINGKAT PENERIMAAN MINUMAN FUNGSIONAL SIRUP UBI JALAR UNGU (Ipomea batatas L. Poir) DENGAN

VARIASI LAMA PEMANASAN YANG BERBEDA", Jurnal Technopreneur (JTech), 2018

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www.huaweijiancai.com

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ieomsociety.org

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fip.unesa.ac.id

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Toshiro Matsui, Sumi Ebuchi, Mio Kobayashi, Keiichi Fukui, Koichi Sugita, Norihiko Terahara, Kiyoshi Matsumoto. " Anti-hyperglycemic

Effect of Diacylated Anthocyanin Derived from Cultivar Ayamurasaki Can Be Achieved through the α-Glucosidase Inhibitory Action ", Journal of Agricultural and Food Chemistry, 2002Publication

repository.unisba.ac.id

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www.coursehero.com

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Submitted to Universitas Muhammadiyah Surakarta

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Hari Hariadi, Marleen Sunyoto, Bambang Nurhadi, Agung Karuniawan. "Additions

concentration of encapsulant on biang clone purple sweet potatoes "chips" as natural dye powder", Journal of Powder Technology and Advanced Functional Materials, 2018

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dokumen.pub

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