Pengaruh lama perendaman dan konsentrasi etanol terhadap rendemen pada pembuatan minyak esensial kulit buah jeruk pontianak
The purpose of this study was to determine how much influence of different immersion duration (1 day, 2 days and 3 days) and ethanol concentration (50%, 70% and 90%) on the yield in the production of essential oils made from Pontianak orange peels. The study was conducted using a Completely Randomiz...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Yudharta Pasuruan
2019-09-01
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| Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
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| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1645 |