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Analisis PH Kopi Terhadap Penderita Gastritis
Dhira Adyadanastri
XII MIPA 4
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KIM DHI a 2021-2022
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Analisis Kandungan Pestisida Pada Buah Stroberi di Toko Rizqi Jaya Pasar Indu…
Aimee Neala Zamirra Soekirno
XII MIPA 4
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Kim AIM a 2021-2022
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Pengaruh Kadar Garam Pada Pembuatan Garum Dari Limbah Ikan Skombride
Adiza Noor Daradjatun
XII MIPA 5
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KIM ADI p 2021-2022
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Kemampuan Berbagai Jenis Asam Dalam Menghilangkan Karat Besi
Keira Raisha Hartanto
XI MIPA 2
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KIM KEI k 2021-2022
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Pengaruh Lama Proses Pengasapan Secara Tradisional dengan Teknik Pengasapan P…
Anita Angraeni
XII IPA 3
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ix, 45 hlm.; 30 cm
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KIM ANG p 2016-2017
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Perbedaan Kandungan Kalium pada Jambu Biji Merah (Psidium Guajava) dan Alpuka…
Alya Kinanti Salsabila
XII IPA 3
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ix, 59 hlm.; 30 cm
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KIM SAL p 2016-2017
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Perbedaan Efektivitas Ragi dan Baking Powder sebagai Pengembang pada Bolu Kukus
Farah Tazkiya Suwandoko
XII IPA 3
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viii, 32 hlm.; 30 cm
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KIM SUW p 2016-2017
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Perbandingan Efektivitas Asam Sitrat (C6H8O7) dan Natrium Benzoat (NaC7H5O2) …
Kara Firza Makaila
XII IPA 3
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x, 56 hlm.; 30 cm
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KIM MIK p 2016-2017
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Perbandingan Kadar Vitamin C (Asam Askorbat) pada Tomat (Lycopersicum Esculen…
Tania Arvianti
XII IPA 2
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vii, 38 hlm.; 30 cm
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KIM ARV p 2016-2017
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Perbandingan Kandungan Sulfur (16S) pada Bahan Bakar Jenis Pertalite dan Premium
Reynaldo Maizar
XII IPA 1
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viii, 39 hlm.; 30 cm
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KIM MAI p 2016-2017
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