Mars: Jurnal Teknik Mesin, Industri, Elektro Dan Ilmu Komputer
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Studi Optimasi Pengaruh Tekanan dan Waktu Pengeringan terhadap Kadar Air Ikan pada Proses Freeze Drying
This study aims to evaluate and optimize the effects of vacuum pressure and drying time on moisture content in the freeze drying process. Freeze drying was selected due to its ability to preserve the quality of food products by removing moisture through sublimation under low vacuum conditions. The v
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