Efek Fermentasi olehLactobacillus plantarum

terhadap Kandungan AsamAmino Ampas Tahu

by Eka Fitasari

Submission date: 12-Dec-2019 12:28PM (UTC+0700)Submission ID: 1232918024File name: IOTEKNOLOGI_IV_UNIVERSITAS_GADJAH_MADA_-_national_prosiding.docx (60.51K)Word count: 1714Character count: 11231

12%SIMILARITY INDEX

5%INTERNET SOURCES

1%PUBLICATIONS

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Efek Fermentasi oleh Lactobacillus plantarum terhadapKandungan Asam Amino Ampas TahuORIGINALITY REPORT

PRIMARY SOURCES

Submitted to Udayana UniversityStudent Paper

Submitted to Politeknik Negeri JemberStudent Paper

Submitted to Universitas BrawijayaStudent Paper

ejournal.unsri.ac.idInternet Source

Nutrition & Food Science, Volume 43, Issue 5(2013-09-28)Publication

kuepraktis.yaho-mart.comInternet Source

ukm.srandakan.comInternet Source

etd.unsyiah.ac.idInternet Source

garuda.ristekdikti.go.idInternet Source

10 1%

Exclude quotes On

Exclude bibliography On

Exclude matches < 1%

primaadirasa.comInternet Source

FINAL GRADE

/100

Efek Fermentasi oleh Lactobacillus plantarum terhadapKandungan Asam Amino Ampas TahuGRADEMARK REPORT

GENERAL COMMENTS

Instructor

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