Penentuan Kadar Lemak dalam Margarin dengan Metode Ekstraksi Sokletasi di Balai Besar Pengawasan Obat dan Makanan Medan

dc.contributor.advisor	Pasaribu, Albert
dc.contributor.author	Simanjuntak, Juliana
dc.date.accessioned	2022-12-13T02:02:13Z
dc.date.available	2022-12-13T02:02:13Z
dc.date.issued	2016
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/72849
dc.description.abstract	Have been analysis determination concentrate of margarin Blue Band in BalaiBesar POM Medan , by using method of soxletation extraction.The concentrate of fat in margarine is 82,98%. This fat concentrate have fulfilled condition determined by SNI (Industrial Standart National) 01- 3541-1994. Certainty in SNI have been determined that concerate of fat margarine minimum 80%. This means that concerate of fat is up to standard.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Penentuan Kadar Lemak dalam Margarin dengan Metode Ekstraksi Sokletasi di Balai Besar Pengawasan Obat dan Makanan Medan	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM132401086
dc.identifier.nidn	NIDN0010086402
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	44 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US