| No |
Pengunggah |
Unggahan |
Tipe |
Unduh |
| 12526 |
Rita Marsuci Harmain |
Turnitin Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) |
pdf |
297 |
| 12527 |
Rita Marsuci Harmain |
Turnitin Chemical Quality of Dried Stingray (Dasyatis Sp.) Marinated with Belimbing Wuluh (Averrhoa Blimbi L.) |
pdf |
1110 |
| 12528 |
Rita Marsuci Harmain |
Turnitin Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone |
pdf |
295 |
| 12529 |
Rita Marsuci Harmain |
Turnitin The Sensory Hedonic Quality and Physical Characteristics Effect of Kappahycus Alvarezii Seaweed and Catfish Bone on Traditional Food Ilabulo Catfish (Pangasius sp.) |
pdf |
609 |
| 12530 |
Rita Marsuci Harmain |
Turnitin Changes Of Amino Acid Content In Manggabai Fish Of Fermentation |
pdf |
320 |
| 12531 |
Rita Marsuci Harmain |
Turnitin Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell |
pdf |
344 |
| 12532 |
Rita Marsuci Harmain |
Turnitin Evaluating the protein and fat content of skipjack (Katsuwonus pelamis) in the smoking process of arabushi |
pdf |
386 |
| 12533 |
Rita Marsuci Harmain |
Changes Of Amino Acid Content In Manggabai Fish Of Fermentation |
pdf |
259 |
| 12534 |
Rita Marsuci Harmain |
Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) |
pdf |
228 |
| 12535 |
Rita Marsuci Harmain |
Analysis Of Supply And Acceptance Of Demersal Fish Raw Materials At 99 Sea Tinakin Companies Banggai Sea, Central Sulawesi Province |
pdf |
294 |
| 12536 |
Rita Marsuci Harmain |
Koresponden Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell |
pdf |
249 |
| 12537 |
Rita Marsuci Harmain |
Koresponden Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone |
pdf |
297 |
| 12538 |
Rita Marsuci Harmain |
Formulasi Produk Ilabulo Ikan Patin (Pangasius sp.) |
pdf |
23026 |
| 12539 |
Rita Marsuci Harmain |
ANALISIS ASAM LEMAK TAK JENUH OMEGA-3 dan OMEGA-6 PADA PRODUK ILABULO IKAN PATIN (Pangasius sp.) SEBAGAI PANGAN FUNGSIONAL |
pdf |
1397 |
| 12540 |
Rita Marsuci Harmain |
PENGARUH PENAMBAHAN TEPUNG UDANG REBON (Mysis sp.)
TERHADAP MUTU STIK RUMPUT LAUT Kappaphycus alvarezii
|
pdf |
795 |
| 12541 |
Rita Marsuci Harmain |
Pengujian Organoleptik Ikan-Ikn Family Scombroidae Dengan Melalui Metode Pengasapan |
pdf |
740 |
| 12542 |
Rita Marsuci Harmain |
PEMANFAATAN TEPUNG TULANG IKAN PELAGIS FORTIFIKASI PADA MAKANAN TRADISIONAL SEBAGAI PEMENUHAN KALSIUM DAN PENINGKATAN NILAI JUAL MASYARAKAT PESISIR DI DESA BULUWATU, KECAMATAN SUMALATA TIMUR KABUPATEN GORONTALO UTARA |
pdf |
859 |
| 12543 |
Rita Marsuci Harmain |
PEMBERDAYAAN MASYARAKAT MELALUI PELATIHAN OLAHAN HASIL PERIKANAN SEBAGAI PANGAN INSTANT DAN PENANAMAN POHON PRODUKTIF MENUJU DESA TANGGUH BENCANA DI DESA MANANGGU KABUPATEN BOALEMO |
pdf |
624 |
| 12544 |
Ritin Uloli |
Ritin Uloli : Turnitin Creative Thinking Ability of Students on Oper-Ended Problem Solving: Physics Ability View |
pdf |
289 |
| 12545 |
Ritin Uloli |
Ritin Uloli : Buku Pengembangan Perangkat Pembelajaran Model Inkuiri Terbimbing untuk Meningkatkan Kemampuan Berpikir Kritis Siswa |
pdf |
2702 |
| 12546 |
Ritin Uloli |
Ritin Uloli : Buku Berpikir Kreatif dalam Penyelesaian Masalah: Tantangan Pembelajaran Abad 21 |
pdf |
7923 |
| 12547 |
Ritin Uloli |
Ritin Uloli : Turnitin The Influence of M. Learning Based Ryleac Learning Model Towards Students Character in SMA 1 State Senior High School in Gorontalo |
pdf |
237 |
| 12548 |
Ritin Uloli |
Ritin Uloli : Turnitin The Compatibility of Cognitive Questions with Indicators in the Teacher's RPP in Physics Lessons in SMA |
pdf |
310 |
| 12549 |
Ritin Uloli |
Ritin Uloli : Turnitin LOCAL WISDOM-BASED LEARNING THROUGH DISCOVERY LEARNING ON SCIENTIFIC LITERACY OF THE ENERGY IN THE LIVING SYSTEM |
pdf |
264 |
| 12550 |
Ritin Uloli |
Penerapan Media Pembelajaran Komik Berbasis ICT untuk Meningkatkan Hasil Belajar Siswa SD di Masa Pandemi Covid-19 |
pdf |
341 |
