Penentuan Kadar Lemak dari Yoghurt di Balai Pengolahan Obat dan Makanan

dc.contributor.advisor	Barus, Pina
dc.contributor.author	Aufari, M Afif
dc.date.accessioned	2022-12-15T05:45:58Z
dc.date.available	2022-12-15T05:45:58Z
dc.date.issued	2009
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/73948
dc.description.abstract	A survey was done between fat yoghurt milk at place processing of medicinal and food made with soclate how to use tools soclate. From the experiment results from the degree of fat yoghurt susu is 2.45%, still meet the standards for milk yoghurt, where the degree of fat yoghurt milk in accordance with standard SNI 01 - 2981 - 1992 is a maximum of 3.8%.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Penentuan Kadar Lemak dari Yoghurt di Balai Pengolahan Obat dan Makanan	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM062401020
dc.identifier.nidn	NIDN8817780018
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	27 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US