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Peran Usaha Kesehatan Sekolah (UKS) terhadap pengetahuan, sikap, dan praktik keamanan pangan jajanan anak Sekolah Dasar di Kota Bogor
(2013)
UKS has responsibility in school food safety program. UKS in elementary school is divided into 4 Levels, that is Level 1, Level 2, Level 3, and Level 4. The purpose of this research is to evaluate the role of UKS in ...
Studi Pembuatan Dodol Tapai Talas Belitung (Xanthosoma Sagittifolium)
(2013)
Dodol, one of Indonesian traditional food, is very familiar among Indonesian, like dodol from Garut, jenang from Kudus, or suwar-suwir from Jember. Dodol is an intermediate moisture food (IMF) that has 0.60-0.80 water ...
Resistensi Relatif Beras Pecah Kulit dan Beras Sosoh Lima Varietas Padi asal Banyumas terhadap Serangan Sitophilus oryzae
(2013)
The purpose of this study was to examine the resistance level of five different variety of brown rice and milled rice from Sitophilus oryzae attack during storage. Five varieties of rice that examined were Pandanwangi, ...
Fermentasi Kopi Menggunakan Bakteri Xilanolitik dari Luwak
(2013)
Civet coffee is a coffee produced by civet and come out with feces. One of the predominant microorganisms involved for civet fermentation is xylanolitic bacteria. This study was aimed to select the best xylanolitic bacteria ...
Study on Nestlé Internal Instructions: a Good Practice for Excellence in Compliance at PT. Nestlé Indonesia Jakarta
(2013)
Nestlé Internal Instruction is the internal procedure of Nestlé in place to ensure full compliance with the regulatory requirements and to give implementation guidelines on company policy. Nestlé has already established ...
Studi Kelayakan Bisnis Industri Rumah Tangga Yoghurt Hade
(2013)
The data used in this study are primary and secondary data. The primary data obtained through direct field observation and interviews. While the secondary data obtained from the relevant literature. The data were processed ...
Analisis Perbandingan Kandungan Serat Pangan Daun Kolesom (Talinum triangulare (Jacq.) Willd) dengan Pemupukan Organik dan Anorganik pada Perbedaan Musim
(2013)
Waterleaf (Talinum triangulare (Jacq.) Willd) is one of tropical plant and has long been used as herbs and vegetable in daily menu. Its leaves are fleshy and sticky, presumably due to the high pectin content. Pectin is ...
Pengaruh Perlakuan Panas Terhadap Kerenyahan dan Warna Keripik Ubi Jalar
(2013)
Sweet potato (Ipomoea batatas) is one of staple food which abundant in Indonesia. There are some kind of sweet potato, such as white sweet potato, yellow sweet potato, and purple sweet potato. Beside of carbohydrate and ...
Indeks glikemik dan karakterisasi kimia beras analog berbahan dasar jagung, sorgum, dan sagu aren
(2013)
Analogue rice was an alternative food similar to rice which is made from carbohydrate sources beside of paddy. This research were aimed to determine the glycemic index (GI) value and to quantify chemical characterization ...
Evaluasi Kemampuan Lactobacillus rhamnosus R21 Asal Air Susu Ibu untuk Berkompetisi dengan Salmonella Typhimurium selama Rekonstitusi Susu Formula Bayi
(2013)
Numerous studies have shown that lactic acid bacteria (LAB) may provide health benefits if they live in human gastrointestinal track at a sufficient amount. This fact encourages the development of the use of LAB as probiotic ...