Pengaruh Perbedaan Metode Penggorengan Terhadap
Kualitas Fisik dan Organoleptik Aneka Camilan Sehat
by Oky Dwi Nurhayati
Submission date: 16-Apr-2020 01:01PM (UTC+0700) Submission ID: 1298953994
File name: Pros_C18_seminar_nas_2019.pdf (272.15K) Word count: 2204
Character count: 13723
13 %
SIMILARITY INDEX
13 %
INTERNET SOURCES
5 %
PUBLICATIONS
%
STUDENT PAPERS
1 1 %
2 1 %
3 1 %
4 1 %
5 1 %
6 1 %
7 1 %
Pengaruh Perbedaan Metode Penggorengan Terhadap Kualitas Fisik dan Organoleptik Aneka Camilan Sehat
ORIGINALITY REPORT
PRIMARY SOURCES
repository.rmutp.ac.th
Internet Source
www.posgradoeinvestigacion.uadec.mx
Internet Source
S. S. Phogat, G. S. Mittal, Y. Kakuda.
"Comparative Evaluation of Regenerative
Capacity of Different Adsorbents and Filters for Degraded Frying Oil", Food Science and
Technology International, 2016
Publication
www.neliti.com
Internet Source
pt.scribd.com
Internet Source
id.scribd.com
Internet Source
repository.usu.ac.id
Internet Source
8 1 %
9 1 %
10 1 %
11 1 %
12 1 %
13 < 1 %
14 < 1 %
15 < 1 %
16 < 1 %
17 < 1 %
18
journals.tabrizu.ac.ir
Internet Source
Isil Barutcu, Serpil Sahin, Gulum Sumnu.
"Effects of microwave frying and different flour types addition on the microstructure of batter coatings", Journal of Food Engineering, 2009
Publication
repository.unhas.ac.id
Internet Source
www.hidro.ufcg.edu.br
Internet Source
sefran-serbaserbikuliah.blogspot.com
Internet Source
eprints.unipdu.ac.id
Internet Source
repository.ipb.ac.id
Internet Source
eprints.unram.ac.id
Internet Source
pt.slideshare.net
Internet Source
garuda.ristekdikti.go.id
Internet Source
ejournal.borobudur.ac.id
< 1 %
19 < 1 %
20 < 1 %
21 < 1 %
Exclude quotes On Exclude bibliography On
Exclude matches Off Internet Source
repository.unair.ac.id
Internet Source
slideplayer.info
Internet Source
jurnal.ugm.ac.id
Internet Source
FINAL GRADE
/0
Pengaruh Perbedaan Metode Penggorengan Terhadap Kualitas Fisik dan Organoleptik Aneka Camilan Sehat
GRADEMARK REPORT
GENERAL COMMENTS
Instructor
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