Now showing items 1-3 of 3
PERBEDAAN KANDUNGAN PROTEIN, ZAT BESI DAN DAYA TERIMA PADA PEMBUATAN BAKSO DEGAN PERBANDINGAN JAMUR TIRAM (PLEUROTUS Sp) DAN DAGING SAPI YANG BERBEDA
This research to investigate the different of protein, iron contents and the acceptability meat balls treat with oyster mushroom and beef. Plan of this research use random sampling with four treatment and two time ...
Hubungan Pengetahuan Gizi Dan Frekuensi Konsumsi Fast Food Dengan Status Gizi Siswa SMA Negeri 4 Surakarta
This study analyzes the Nutritional knowledge relationship, fast food consumption frequency and student’s anthropometry status.The method used in this study was observasional with crossectional. The result of this study ...
PERBEDAAN KADAR KALSIUM, ALBUMIN DAN DAYA TERIMA PADA SELAI CAKAR AYAM DAN KULIT PISANG DENGAN VARIASI PERBANDINGAN KULIT PISANG YANG BERBEDA
Chicken foot jam is a semi solid food product which is made of chicken foot with variation of different banana flesh comparison and processed into a gel form by adding sustainable material such as sugar, acid and pectin. ...