Now showing items 71-75 of 75
Feasibility Study in Foodservice Industry
(Asosiasi Diefisien Indonesia (ASDI) DPD Jawa Tengah, 2007)
Studi kelayakan diadakan untuk mengetahui apakaha studi ini perlu dilanjutkan atau tidak dengan menganalisa tiga aspek yaitu konsep operasional, pemasaran dan keuangan
Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce
(IPB (Bogor Agricultural University), 2004)
Indonesian soy sauce is made using only soybeans as the nitrogenous source. Moromi obtained from fermentation of yellow soybeans using Aspergillus sojae as the starter was investigated. The fraction with molecular weights ...
Potential of Sweet Potato (Ipomoea batatas) and Its Secondary Product as the Alternative for Healthy Street Food Production in Middle Class Industry in Cikarawang, Bogor, West Java, Indonesia
(Faculty Of Agriculture, Niigata University, JAPAN, 2009-10)
Nutrition plays an important role in our daily lives. Food choice affects individual's nutritional status, and food choice influenced by eating behavior that formed by hunger feeling, physiological, and psychological needs. ...
Effects of addition of torbangun leaves (Coleus amboinicus Lour) in feed on mice reproduction and milk production
(S. Karger Medical and Scientific Publisher, 2009)
EVALUASI MUTU INDRAWI, KANDUNGAN DAN MUTU GIZI PRODUK MAKANAN TAMBAHAN IBU HAMIL YANG DIFORTIFIKASI ZAT GIZI MIKRO
(IPB (Agricultural University), 2007)
Good nutritional status before and during pregnancy is very important and critical to prevent low birth weight and retarded child growth. Feeding program with supplementary food for pregnant women is one alternative to ...