Search
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 ...