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Pengaruh Lama Perebusan Biji Nangka (Atrocarpus Herephyllus Lamk) Terhadap Kadar Kalsium, Kerenyahan, dan Daya Terima Keripik Biji Nangka
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
Jackfruit seeds is a waste of jackfruit which contains phosphorus and calcium were higher
than durian seed. Utilization jackfruit seeds in the food sector is still low at around 10%,
jackfruit seeds has been limited to ...
Gambaran Hygiene Sanitasi Penjaja Makanan dan Jumlah Total Mikrobia pada Jajanan Anak Sekolah Dasar Kecamatan Gondomanan dan Mergangsan Kota Yogyakarta
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
Snack food is food sold by street vendors in the streets and other public places for direct
consumption without further processing or preparation. Poor hygiene habits increase the
likelihood of direct contamination food. ...
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 ...