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Fermentasi Ikan Kembung (Rastrelligersp.) dalam Pembuatan Pedadengan Penambahan Bakteri Asam

Laktat (BAL) yang

Terkandungdalam Terasi Empang pada Berbagai

Konsentrasi Garam

by Aa Sukarso Dkk

Submission date: 04-May-2023 09:18AM (UTC-0500) Submission ID: 2084093164

File name: husnul,_Journal_manager,_9_AA_Sukarso.pdf (829.26K) Word count: 2971

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SIMILARITY INDEX

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Fermentasi Ikan Kembung (Rastrelligersp.) dalam Pembuatan Pedadengan Penambahan Bakteri Asam Laktat (BAL) yang Terkandungdalam Terasi Empang pada Berbagai Konsentrasi Garam

ORIGINALITY REPORT

PRIMARY SOURCES

www.slideshare.net

Internet Source

repository.unair.ac.id

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ahmad-jabal-maulidaya-fpk17.web.unair.ac.id

Internet Source

Nadia Anggi Marantika, Sri Haryati, Sudjatinah Sudjatinah. "Konsentrasi Garam Terhadap

Sifat Kimia, Fisik dan Organoleptik Bekasam Ikan Kurisi (Nemipterus nemathophorus)", Jurnal Teknologi Pangan dan Hasil Pertanian, 2020

Publication

Submitted to Universitas Airlangga

Student Paper

repository.ub.ac.id

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Submitted to Sriwijaya University

Student Paper

ejurnal.poltekkestasikmalaya.ac.id

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jurnal.untan.ac.id

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Submitted to Universitas Negeri Manado

Student Paper

Submitted to Universitas Indonesia

Student Paper

Submitted to Unika Soegijapranata

Student Paper

repository.ipb.ac.id

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core.ac.uk

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slideplayer.info

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docobook.com

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generasibiologi.com

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journal.unhas.ac.id

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repository.uin-suska.ac.id

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text-id.123dok.com

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tip.trunojoyo.ac.id

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www.neliti.com

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anandafeltonworld.blogspot.com

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eprints.ums.ac.id

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id.scribd.com

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journal.ipb.ac.id

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lib.unnes.ac.id

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repository.uin-malang.ac.id

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www.scribd.com

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