Pengaruh konsentrasi starter Saccharomyces cerevisiae dan waktu fermentasi umbi suweg (Amorphophallus paeoniifolius (Dennst.) Nicolson) terhadap kadar alkohol dan uji nyala api (flash point) sederhana sebagai Bahan Bakar Nabati (BBN)

Pratiwi, Ryta Tri (2018) Pengaruh konsentrasi starter Saccharomyces cerevisiae dan waktu fermentasi umbi suweg (Amorphophallus paeoniifolius (Dennst.) Nicolson) terhadap kadar alkohol dan uji nyala api (flash point) sederhana sebagai Bahan Bakar Nabati (BBN). Skripsi thesis, Sanata Dharma University.

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Item Type: Thesis (Skripsi)
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Teacher Training and Education > Department of Biology Education
Depositing User: Y. Etik Supriyanti
Date Deposited: 18 Jul 2018 01:59
Last Modified: 18 Jul 2018 01:59
URI: http://repository.usd.ac.id/id/eprint/30558

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