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    • /aside> {"@context":"http://schema.org","@type":"Book","total_rows":"2","page":1,"records_each_page":"20","@graph":[{"@id":"http://repositori.aka.ac.id/index.php?p=show_detail&id=831","name":"Peningkatan Nilai Protein Kulit Buah Coklat Dengan Cara Fermentasi Menggunakan Aspergillus niger","author":{"name":["Rizka Savitri","Susana"]},"isbn":null,"publisher":"Akademi Kimia Analisis","dateCreated":"2011"},{"@id":"http://repositori.aka.ac.id/index.php?p=show_detail&id=1116","name":"Kandungan Protein, Aktivitas Enzim Mananase dan Selulase, Serta Total Fenol Selama Proses Fermentasi Kulit Buah Coklat Dengan Aspergillus niger dan Aspergillus oryzae","author":{"name":["Maman Sukiman","Romaulina Yohana Septiani","Susana I. W. Rakhmani"]},"isbn":null,"publisher":"Akademi Kimia Analisis","dateCreated":"2012"}]}