Perbedaan Susu Sapi dan Susu Kambing sebagai Bahan Dasar Pembuatan Keju Segar (Fresh Cheese) dengan Penambahan Ekstrak Jeruk Nipis (Citrus auratifolia swingle)



Nurlail, Rizqi (2018) Perbedaan Susu Sapi dan Susu Kambing sebagai Bahan Dasar Pembuatan Keju Segar (Fresh Cheese) dengan Penambahan Ekstrak Jeruk Nipis (Citrus auratifolia swingle). Undergraduate thesis, Universitas Muhammadiyah Jember.

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Abstract

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Contribution
Nama Dosen Pembimbing
NIDN/NIDK
Dosen Pembimbing
Herrianto, Elfien
NIDN#
Dosen Pembimbing
Priantari, Ika
NIDN0715018301

Item Type: Thesis (Undergraduate)
Keywords/Kata Kunci: -
Subjects: 500 Natural Science and Mathematics > 570 Biology
Divisions: Faculty of Teaching and Education Science > Department of Biology Education (S1)
Depositing User: Rudi Setiawan | rudi01755@gmail.com
Date Deposited: 19 Jan 2026 07:32
Last Modified: 19 Jan 2026 07:32
URI: http://repository.unmuhjember.ac.id/id/eprint/29823

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