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This document contains 10 appendices summarizing the results of an experiment on shrimp waste flour with different drying times during storage at room temperature. The appendices show data and analyses on the average moisture content, protein content, and total mold of the shrimp waste flour when dried for 2 hours, 4 hours, and 6 hours over a period of 0-60 days storage. The analyses of variance found significant differences in the measured variables between the drying time treatments.

Author

Syaiful Cruise Bahri

Language

EN