PERBAIKAN MUTU MINYAK GORENG BEKAS MAKANAN JAJANAN DI KECAMATAN TAMPAN KOTA PBKANBARU DENGAN MENGGUNAKAN ARANG AKTIF DAN BENTONIT SEBAGAI BAHAN BAKU DALAM PEMBUATAN SABUN PADAT TRANSPARAN

dc.contributor.authorAli, Akhyar
dc.contributor.authorAyu, Dewi Fortuna
dc.date.accessioned2014-01-17T03:50:34Z
dc.date.available2014-01-17T03:50:34Z
dc.date.issued2014-01-17
dc.description.abstractThis study aims to determine the influene of several concentrations of activated charcoal and concentrations of bentonite in the improvement of physic-chemical nature of cooking oil used and the quality of the resulting transparent solid soap. This research has been conducted from august to November 2010. This study conducted in the laboratory processing and analysis of agricultural technology, faculty of agriculture university of riau.en_US
dc.description.sponsorshipProsiding Seminar Nasional dan rapat Tahunan Dekan bidang Ilmu-Ilmu Pertanian Badan Kerjasama Perguruan Tinggi (bks-ptn)Wilayah Barat.en_US
dc.identifier.isbn978-979-8389-18-4
dc.identifier.urihttp://hdl.handle.net/123456789/5270
dc.language.isoenen_US
dc.titlePERBAIKAN MUTU MINYAK GORENG BEKAS MAKANAN JAJANAN DI KECAMATAN TAMPAN KOTA PBKANBARU DENGAN MENGGUNAKAN ARANG AKTIF DAN BENTONIT SEBAGAI BAHAN BAKU DALAM PEMBUATAN SABUN PADAT TRANSPARANen_US
dc.typeOtheren_US

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