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Pengaruh konsumsi biskuit terhadap status gizi dan tingkat morbiditas balita yang berstatus gizi buruk atau kurang di tiga tipologi wilayah kabupaten SukabumiInfluence of Biscuit Consumption on Nutritional Status and Morbidity Level of Under Five Children that had Severe Nutritional Status or Less Nutritional Status on three typology’s of Sukabumi District Area.
(2012)
The objective of this research was to analyzed effect of biscuit consumption toward nutritional status and morbidity level of under five children who were severe nutritional status or less nutritional status on three ...
Formulasi Produk Susu Fermentasi Kering dengan Penambahan Bakteri Probiotik Lactobacillus casei dan Bifidobacterium longum
(2012)
Fermented milk is healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products with a viable long shelf life needs to be developed as a functional food. ...
Mempelajari Penambahan Jintan Hitam (Nigella Sativa L) dan Flavor pada Chocolat PétillantStudy of Addition Black Cumin (Nigella Sativa L) and Flavor in Chocolat Pétillant.
(2012)
Chocolat petillant or popping chocolate is a formulation of chocolate with effervescent sugar which can make the chocolate easier to melt and cover the bitter taste of black cumin. The beginning of study was showed that ...
Tingkat Partisipasi Masyarakat dalam Program Pemberdayaan Ekonomi “Aku Himung Petani Banua” dari Perspektif Kapital Sosial (Kasus: PT Arutmin Indonesia Satui Mine, Kalimantan Selatan)
(2010)
Pertambangan adalah kegiatan yang bukan semata-mata melakukan penggalian bahan mineral/batubara saja, tetapi juga merupakan kegiatan pengembangan masyarakat/wilayah berbasis pada sumberdaya alam. Untuk itu ketiga unsur ...
Analisis Perilaku Pembelian dan Konsumsi Produk Suplemen Makanan
(2013)
The objective of this research was to identify the consumption behavior of food supplement and to analyze the factors associated with buying and consumption behavior. This research was conducted at Tegal Gundil and Bantarjati ...
Analisis Sistem Penyelenggaraan Makanan, Ketersediaan Energi Dan Zat Gizi Serta Daya Terima Menu Asrama Sekolah Smart Ekselensia Indonesia, Parung, Bogor
(2013)
Adolescence is the second fastest growing period after the childhood. Energy & nutrients requirement tends to increase sharply in late adolescence. The purpose of this research is to examine foodservice management, energy ...
Kebiasaan Jajan Anak Sekolah Dasar di SD 036, SD 070 dan SD Muhammadiyah 5 Kota Pekanbaru
(2013)
The purpose of this study was to examine the habits of eating snacks among the school children at SD 036, SD 070 and SD Muhammadiyah 5 in the town of Pekanbaru. This was a cross sectional study with the subjects of 108 ...
Pengembangan Minuman Fungsional Bubuk Bekatul Padi Siap Seduh dengan Berbagai Flavor untuk Pencegahan Penyakit Tidak Menular
(2013)
Death causes has change, from communicable diseases to non communicable diseases (chronic). Many study reports the function of variety of foods in preventing diseases or called nutraceutical. Rice bran contains a lot of ...
Pengembangan Crackers Sumber Protein dan Mineral dengan Penambahan Tepung Daun Kelor (Moringa oleifera) dan Tepung Badan-Kepala Ikan Lele Dumbo (Clarias gariepinus)
(2013)
Kelor is one of the vegetables with high nutrients contents but haven‘t been widely utilized. Adding kelor leaves flour to the crackers made with catfish flour to increase protein and minerals is one way to maximize the ...
Pengaruh suplementasi multivitamin mineral terhadap status gizi, kadar hemoglobin dan tingkat kebugaran fisik mahasiswi TPB IPB
(2013)
The aims of the study are to examine the influence of multivitamin mineral supplementation on the nutritional status, hemoglobin concentration and physical activity of Bogor Agricultural University First Common Year female ...