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This research studies the effect of addition nanocalcium obtained from the bone of catfish for noodle seaweed. In this study, seaweed used types Eucheuma cottonii obtained from Jepara, Indonesia. Nanocalcium obtained from the bones of catfish processed chemically by precipitation methode and then characterization using X-Ray Diffraction. In manufacture of noodles used seaweed as much as 30% with addition...
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