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Pengaruh NaCl pada Campuran Larutan Ch3COOh + NaCldalam Menghilangkan Karat p…
Aisy Khairunisa Bazilah

XII MIPA 3

Edition
-
ISBN/ISSN
-
Collation
vii, 38 hlm.; 30 cm
Series Title
-
Call Number
KIM AIS p 2018-2019
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Penggunaan Bawang Putih Sebagai Pengawet Makanan Alami bagi Tempe
Athaya Nadira

XII MIPA 1

Edition
-
ISBN/ISSN
-
Collation
viii, 43 hlm.; 30 cm
Series Title
-
Call Number
KIM ATH p 2018-2019
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Larutan Fermentasi Limbah Kubis Sebagai Pengawet Alami Ikan Mas
Alya Kautsarina

XII MIPA 5

Edition
-
ISBN/ISSN
-
Collation
vi, 39 hlm.; 30 cm
Series Title
-
Call Number
KIM ALY l 2018-2019
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Teknik Pembuatan Es Puter Soft Serve Menggunakan Dry Ice
Putri Adara Yasmin

XII MIPA 1

Edition
-
ISBN/ISSN
-
Collation
vi, 35 hlm.; 30 cm
Series Title
-
Call Number
KIM PUT t 2018-2019
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Perbandingan Pengaruh Pasta Gigi yang Mengandung Arang dan Tidak Mengandung A…
Rauzanya Amara

XII MIPA 5

Edition
-
ISBN/ISSN
-
Collation
viii, 34 hlm.; 30 cm
Series Title
-
Call Number
KIM RAU p 2018-2019
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Pemanfaatan Minyak Jelantah sebagai Bahan Alternatif Pembuatan Sabun Batang
Nurhasna Alifya

XII MIPA 2

Edition
-
ISBN/ISSN
-
Collation
vii, 43 hlm.; 30 cm
Series Title
-
Call Number
KIM NUR p 2019-2020
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Perbandingan Alat Catok Keramik, Titanium, dan Tourmalin terhadap Ketahanan d…
Khansa Allysha Diandra

XII MIPA 4

Edition
-
ISBN/ISSN
-
Collation
viii, 33 hlm.; 30 cm
Series Title
-
Call Number
KIM KHA p 2019-2020
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Pembuatan Sampo Antiketombe Tradisional Berbahan Buah Belimbing Wuluh terhada…
Shaffrina Zhamara

XII MIPA 2

Edition
-
ISBN/ISSN
-
Collation
viii, 52 hlm.; 30 cm
Series Title
-
Call Number
KIM SHA e 2019-2020
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cover
Perbandingan Sabun yang Dibuat dengan Metode Cold Process dan Metode Hot Process
Rafiani Syifa Andytaputri

XII MIPA 3

Edition
-
ISBN/ISSN
-
Collation
vii, 40 hlm.; 30 cm
Series Title
-
Call Number
KIM RAF p 2019-2020
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Perbandingan Drill Jogging 15 Menit Dengan Drill Jogspeed 15 Menit Terhadap K…
Nur Radifan

XII MIPA 1

Edition
-
ISBN/ISSN
-
Collation
vi, 47 hlm.; 30 cm
Series Title
-
Call Number
KIM NUR p 2018-2019
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