Mempelajari Kondisi optimum Aktivitas Acetobacter xylinum Dalam Pembuatan Nata de Banana Skin.

Mlotshnri k!d6 opbDuE akinds

$jm $tu

(s D

4Lm bdog Kob

Ftu

hiei bdisr q'inln !ki6d

1chtur'

4n!4 &kn Fohtu m d;thLi P
kii piss ed jcnL piss bd. kn6!fu
rdi

i Lmi r0r r0:4mdur@o. sh6 r r0r rJrr0dur %), a
i 1,0du rr%)6 !l@ 6&1d6d (0,4 I 0,6 : 0,3 I r,0 ds r.2yt

pisog (50

o,4 i q6 r0.3

H$ioPtinunylDgddlFddd:009/Lrdpjqg'[0g[(l0q)$]4|0&4
(r.0 %) 2A ds 6 nr (06 %) llu eb

Kqb KUoi ] N!h,

Fcm4Bi,:ei'd,{Dl,u

^

r

b4 d{d i dd

iihu' rsi kuft piss,

nqisdiprcdlr n

jfr p.tr!

]us

dbur{ dd$

i4h

pie! hd.

KL

Li

oeBr{&o$e6hil$4r!j!

,,

Dj$np;s iu Ndij

es dii4

ilF nqj ir hhi ba.,
(a r!*nds dss hd

I.IDT PERPU5fTXACN

lnlrrEosrrAs .NDrLrs

bd'oL[fuifudiF[bF&l,w

hri Pbs, ldbr jhir Pistr

rurjldi

pdd dnhfiG'

d4

2'UnlLn{&@*s

,.@,brs 4efr eh FblM m hrr

Disns dqsD

a,hlihi!s*dg]shl'

&F'dihp6dudkDbsl&
&b@itrlfi surMF Fqhutu esrnsrrel

I

od djtsr@hi

oLi

rlrrpisgFsdhDe.*ejlnrdr

jlnrd &:

r@,ntuia. sn*h r4gi iibi bngtu

rushs

ddd : br[ tq3 D

gld i s

4'K@dijk!bb6qliiuhymgdidlpn

@@

r. Dis!rub

!p

d&Dtu( bdrt

tsi.Lii $rojubF

e

rhsh ksrdhi
di@m|ri obh

&o

ku

t!

za y&3

dln r&i'

*d

14b',,
''

I

rhi,

i rJcn

suk$h

ro

Kelqa

Maj t N4e &

ca@

.u r sj! ai.!
fuEdJ43aihT{hhpPdlbtxa

e [i/leqtu
h6itr /p@dud$srrhDin,

loh@/]rwrcFhirc,]d$rj!4cedd

hhn