Karakterisasi sari buah kedondong menggunakan metode ekstraksi osmosis (kajian konsentrasi sukrosa dan lama osmosis): Characterization of ambarella fruit juice using osmosis extraction method (study of sucrose concentration and osmosis long)

Budi Santosa; Atina Rahmawati; Daniel Mere

doi:10.35891/tp.v13i2.3443

Karakterisasi sari buah kedondong menggunakan metode ekstraksi osmosis (kajian konsentrasi sukrosa dan lama osmosis)

Characterization of ambarella fruit juice using osmosis extraction method (study of sucrose concentration and osmosis long)

Authors

Budi Santosa Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Tribhuwana Tunggadewi
Atina Rahmawati Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Tribhuwana Tunggadewi
Daniel Mere Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Tribhuwana Tunggadewi

DOI:

https://doi.org/10.35891/tp.v13i2.3443

Keywords:

ambarella juice, sucrose, osmosis

Abstract

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Published

2022-09-30

Issue

Vol. 13 No. 2 (2022)

Section

Article

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