Browsing Prosiding Seminar Nasional Gizi by Subject "receptivity"
Now showing items 1-2 of 2
-
Kadar Beta Karoten dan Daya Terima Cookies Garut dengan Substitusi Tepung Labu Kuning
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)Public dependence on wheat flour is very high. It is necessary for the development of local food products as a substitute for wheat flour, one of which is the tubers of Garut. Vitamin A deficiency (VAD) is one of the ... -
Pengaruh Subsitusi Tepung Ikan Kembung (Rastrelliger brachysoma) Terhadap Kadar Protein dan Daya Terima Biskuit
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)According to a research by Ministry of Health in 2013, 13,40% of Indonesian population consume biscuit more than once a day. Nutrition content of biscuit by servings of 100 grams is the energy of 458 kcal, 6.9 grams of ...