Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon

Khalieda Zia, Yuliani Aisyah, Zaidiyah Zaidiyah, Heru Prono Widayat

Open source

DOI: 10.17969/jtipi.v11i1.12988
Published: 4
Container: Jurnal Teknologi dan Industri Pertanian Indonesia
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.17969/jtipi.v11i1.12988,
  title = {Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon},
  author = {Khalieda Zia and Yuliani Aisyah and Zaidiyah Zaidiyah and Heru Prono Widayat},
  year = {2019},
  journal = {Jurnal Teknologi dan Industri Pertanian Indonesia},
  doi = {10.17969/jtipi.v11i1.12988},
  url = {https://doi.org/10.17969/jtipi.v11i1.12988}
}

RIS

TY  - JOUR
TI  - Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon
AU  - Khalieda Zia
AU  - Yuliani Aisyah
AU  - Zaidiyah Zaidiyah
AU  - Heru Prono Widayat
PY  - 2019
JO  - Jurnal Teknologi dan Industri Pertanian Indonesia
DO  - 10.17969/jtipi.v11i1.12988
UR  - https://doi.org/10.17969/jtipi.v11i1.12988
ER  -

APA

Zia, K., Aisyah, Y., Zaidiyah, Z., & Widayat, H. P. (2019). Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon. Jurnal Teknologi dan Industri Pertanian Indonesia. https://doi.org/10.17969/jtipi.v11i1.12988

Source records

doaj · retrieved 2026-09-25T23:33:48.020Z