Upaya Memperbaiki Warna GulaSemut dengan Pemberian Na-

Metabisulfitby I Nengah Kencana Putra

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JATP.PDF (179.11K)

20%SIMILARITY INDEX

18%INTERNET SOURCES

8%PUBLICATIONS

8%STUDENT PAPERS

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Upaya Memperbaiki Warna Gula Semut dengan PemberianNa-MetabisulfitORIGINALITY REPORT

PRIMARY SOURCES

journal.if t.or.idInternet Source

pangan.unisri.ac.idInternet Source

etheses.uin-malang.ac.idInternet Source

www.journal.if t.or.idInternet Source

Submitted to iGroupStudent Paper

gula-merah.co.idInternet Source

ilmupangan.fp.uns.ac.idInternet Source

Submitted to Unika SoegijapranataStudent Paper

Wei, Alfreda, and Takayuki Shibamoto."Functional (Nonflavor) Properties ofFlavor Compounds", Chemical & Functional

10 1%

11 1%

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18

Properties of Food Components, 2011.Publicat ion

Submitted to 94469Student Paper

B. L. Wedzicha. "New Insight into theMechanism of the Maillard Reaction fromStudies of the Kinetics of its Inhibition bySulf ite", Maillard Reactions in ChemistryFood and Health, 1994Publicat ion

Submitted to Universiti Putra MalaysiaStudent Paper

pepitaharyanti.f iles.wordpress.comInternet Source

JOSÉ A. RUFIÁN-HENARES."ANTIMICROBIAL ACTIVITY OFMELANOIDINS", Journal of Food Quality,4/2007Publicat ion

ejournal-s1.undip.ac.idInternet Source

Vercet, A.. "Browning of white chocolateduring storage", Food Chemistry, 200306Publicat ion

idosi.orgInternet Source

KOTULA, K. L., and J. L. HEATH. "Precook

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28 <1%

Tumbling of Hot-Boned Broiler Breasts inSodium Chloride and Acetic Acid", PoultryScience, 1986.Publicat ion

es.scribd.comInternet Source

bapendik.unsoed.ac.idInternet Source

repository.unhas.ac.idInternet Source

info.animalproduction.netInternet Source

www.digilib.brawijaya.ac.idInternet Source

tumoutou.netInternet Source

pt.scribd.comInternet Source

Yong-Guang Guan. "Effects of Ultrasound ona Glycin–Glucose Model System—A Meansof Promoting Maillard Reaction", Food andBioprocess Technology, 09/02/2009Publicat ion

ojs.unud.ac.idInternet Source

www.jurnalkampus.stipfarming.ac.idInternet Source

29 <1%

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EXCLUDEBIBLIOGRAPHY

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Food Engineering Series, 2015.Publicat ion