LEVEL OF ACIDITY AND PROTEIN IN BASED ON DIFFERENT SHELF LIFEBY Juraida Elfiani ABSTRACTA study has been conducted to determine the quality of fermented milk products in terms of different shelf life by measuring lactic acid level, protein level, and…
SENSORY AND SYNERESIS ANALYSIS OF FERMENTED MILK PRODUCTS WITH DIFFERENT STORAGE PERIODEBYErnitaABSTRACTThe objective of this study is to determine the level of preference and syneresis of some laboratory of Science and Technology Department of…
THE EFFECT OF SABAP SEASONINGTO THE QUALITY OF WASTE DUCK MEATBy: Jalaluddin IsaABSTRACTA study entitled " Effect of Different Coconut Milk Seasoning and Garlic (SABAP) on the quality of waste duck meat" has been conducted in the laboratory of meat…
ROBY SAHENDRA, ANALISIS YURIDIS TERHADAP2014 PERTANGGUNGJAWABAN KORPORASIDALAM TINDAK PIDANA KORUPSI Fakultas Hukum Universitas Syiah Kuala (v,54) pp, tabl, bibl.Dalam Pasal 2 Undang-Undang Nomor 20 Tahun 2001 Tentang Perubahan atas Undang-Undang …
ABSTRAKJenis penelitian yang digunakan pada penelitian ini adalah jenis penelitian kualitatif dengan pendekatan deskriptif. Penelitian ini menggunakan unit analisis BPBD di Kabupaten Pidie Jaya. Jenis data yang digunakan adalah data sekunder. Teknik…