FORMULASI PASTA SERBUK KOPI DENGAN VARIASI KONSENTRASI SEBAGAI DAYA HAMBAT TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS

@inproceedings{Anggi2017FORMULASIPS,
  title={FORMULASI PASTA SERBUK KOPI DENGAN VARIASI KONSENTRASI SEBAGAI DAYA HAMBAT TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS},
  author={Viani Anggi},
  year={2017}
}
Formulation have been conducted Pasta coffee powder with variation concentration Southwestern As inhibitory against Staphylococcus aureuss, this study to determine whether the coffee powder can be formulated into a paste and to determine which are most effective concentration to inhibit the growth of Staphylococcus aureus. Pasta coffee powder made by vary the concentration of coffee powder that is Formula I, II, III, and IV with coffee beans concentration 0%, 30%, 35%, and 40% were tested on… CONTINUE READING