PRE-DESIGN OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) PROCESSING PRODUCTION UNIT: EFFECT OF SOAKING DURATION AND CONCENTRATION OF EXTRACTS PAPAYA LEAVES (CARICA PAPAYA) AND CITRIC ACID ON QUALITY OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.)

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Bibliographic Details
Main Author:	Fiantih, Kety
Format:	Final Project
Language:	Indonesia
Online Access:	https://digilib.itb.ac.id/gdl/view/78246
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Institution:	Institut Teknologi Bandung
Language:	Indonesia

id	id-itb.:78246
spelling	id-itb.:782462023-09-18T14:09:17ZPRE-DESIGN OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) PROCESSING PRODUCTION UNIT: EFFECT OF SOAKING DURATION AND CONCENTRATION OF EXTRACTS PAPAYA LEAVES (CARICA PAPAYA) AND CITRIC ACID ON QUALITY OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) Fiantih, Kety Indonesia Final Project INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/78246 text
institution	Institut Teknologi Bandung
building	Institut Teknologi Bandung Library
continent	Asia
country	Indonesia Indonesia
content_provider	Institut Teknologi Bandung
collection	Digital ITB
language	Indonesia
description
format	Final Project
author	Fiantih, Kety
spellingShingle	Fiantih, Kety PRE-DESIGN OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) PROCESSING PRODUCTION UNIT: EFFECT OF SOAKING DURATION AND CONCENTRATION OF EXTRACTS PAPAYA LEAVES (CARICA PAPAYA) AND CITRIC ACID ON QUALITY OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.)
author_facet	Fiantih, Kety
author_sort	Fiantih, Kety
title	PRE-DESIGN OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) PROCESSING PRODUCTION UNIT: EFFECT OF SOAKING DURATION AND CONCENTRATION OF EXTRACTS PAPAYA LEAVES (CARICA PAPAYA) AND CITRIC ACID ON QUALITY OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.)
title_short	PRE-DESIGN OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) PROCESSING PRODUCTION UNIT: EFFECT OF SOAKING DURATION AND CONCENTRATION OF EXTRACTS PAPAYA LEAVES (CARICA PAPAYA) AND CITRIC ACID ON QUALITY OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.)
title_full	PRE-DESIGN OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) PROCESSING PRODUCTION UNIT: EFFECT OF SOAKING DURATION AND CONCENTRATION OF EXTRACTS PAPAYA LEAVES (CARICA PAPAYA) AND CITRIC ACID ON QUALITY OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.)
title_fullStr	PRE-DESIGN OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) PROCESSING PRODUCTION UNIT: EFFECT OF SOAKING DURATION AND CONCENTRATION OF EXTRACTS PAPAYA LEAVES (CARICA PAPAYA) AND CITRIC ACID ON QUALITY OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.)
title_full_unstemmed	PRE-DESIGN OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) PROCESSING PRODUCTION UNIT: EFFECT OF SOAKING DURATION AND CONCENTRATION OF EXTRACTS PAPAYA LEAVES (CARICA PAPAYA) AND CITRIC ACID ON QUALITY OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.)
title_sort	pre-design of muntok white pepper (piper nigrum l.) processing production unit: effect of soaking duration and concentration of extracts papaya leaves (carica papaya) and citric acid on quality of muntok white pepper (piper nigrum l.)
url	https://digilib.itb.ac.id/gdl/view/78246
_version_	1822008523015323648

PRE-DESIGN OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) PROCESSING PRODUCTION UNIT: EFFECT OF SOAKING DURATION AND CONCENTRATION OF EXTRACTS PAPAYA LEAVES (CARICA PAPAYA) AND CITRIC ACID ON QUALITY OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.)

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