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Manajemen Proses Pembuatan Produk Intervensi Gizi dan Penetapan Flavor Terbaik pada Keju Lunak Rendah Lemak dengan Penambahan Minyak Bekatul
(2013)
Low-fat soft cheese which is used for nutrition intervention has perishable characteristics and generally not only have a bitter taste but also hard texture so consumer acceptance of the product is quite low. The purposes ...
Pemanfaatan Tepung Mix (Badan dan Kepala) Ikan Lele (Clarias gariepinus) dalam Pembuatan Bubur Instan Tinggi Kalsium untuk Lanjut Usia
(2013)
Major concern of health disorders to the elderly is osteoporosis. Osteoporosis is a decrease in bone mass that occurs gradually with increasing age. Catfish waste like fish-head can be utilized as a source of mineral because ...
Bioavailabilitas Kalsium secara In Vitro pada Produk Susu Komersial dengan Klaim Tinggi Kalsium Rendah Lemak
(2013)
Dairy products claimed for high calcium and low fat become more available in the market. The objective of this study was to analyze in vitro bioavailability of calcium in milk products which have been claimed for high ...
Pemanfaatan Belut (Monoptherus albus Zuieuw) dalam Pembuatan Bakso
(2013)
The objective of this research was to utilize eel in fishball production. The experimental design used in this research was a Complete Randomized Factorial Design. Factors used in this experimental design was A-factor which ...