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Mutu Organoleptik dan Kadar Serat Puding Suplementasi Jambu Biji
Radiah Putri, 142110145 Mutu Organoleptik dan Kadar Serat Puding Suplementasi Jambu Biji +48 halaman,8 tabel,8 lampiran ABSTRAK Puding adalah makanan pencuci mulut sekaligus camilan yang disukai banyak orang. untuk berbagai hidangan penutup yang umumnya dibuat dari bahan-bahan yang direbus, dikukus, atau dipanggang. Istilah puding juga dipakai untuk berbagai jenis pai berisi lemak he…
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- vi, 64 hlm.; 21 x 29 cm
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- 075 Rad M
Pengaruh Suplementasi Tepung Udang Rebon (Mysis sp.) Terhadap Mutu Organolept…
Rollinda Radianti Effect of Rebon Shrimp Supplementation (Mysis sp.) On Organoleptic Quality, Fe Levels, and Acceptability of Risoles as Snack Foods for Adolescents x + 54 Page + 13 Tables + 1 Image + 1 Charts + 12 Attachments ABSTRACT Background : Teenagers have eating habits between meals, in the form of snacks both at school and outside of school. Their food is generally rich in…
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- x, 82 hlm.; 21 x 29 cm
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- 050 Rol P
Pengaruh Penambahan Bayam Terhadap Mutu Organoleptik Produk Es Krim Dan Kadar…
Sakinah Sagita Influence Of The Addition Of Spinach Against Quality Ice Cream Products And Organoleptik Levels Of Beta Carotene As Hawker Elementary School Children. vi + 56 pages, 11 tables, 1 diagram, Appendix 5 ABSTRACT Elementary school children are generally per day spent a third of his time at the school. At this stage, the child gets more opportunities to obtain food, especiall…
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- vi, 73 hlm.; 21 x 29 cm
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- 052 Sak P
Pengaruh Substitusi Biji Labu Kuning (Cucurbita moschata) terhadap Mutu Organ…
Islamia Harjuni Putri The Effect of Pumpkin Seed Substitution (Cucurbita moschata) on Organoleptic Quality, Acceptability and Protein Content of Yellow Pumpkin Nugget As Food Elementary Food Snack Food viii + 64 Pages + 12 Tables + 1 Figure + 2 Graphs + 12 Attachments Abstract The pumpkin seeds is still lacking in the community. According to SDT (2013) data on vegetable consumption o…
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- viii, 91 hlm.; 21 x 29 cm
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- 031 Isl P
Mutu Organoleptik, Kadar Protein dan Daya Terima Pempek Udang Rebon Sebagai M…
Famelia Rahma Winta Organoleptic Quality, Protein Levels and Acceptance of Pempek Shrimp Rebon As Food for Primary School Snacks Vii + 41 Pages + 15 Tables + 1 Diagrams + 9Attachments ABSTRACT Pempek is one of the favorite snacks for elementary school children. Pempek which often been sold is pempek that made from mackerel and cork fish. Nowadays, the availability of raw materials…
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- vii, 67 hlm.; 21 x 29 cm
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- 026 Fam M
Substitusi Tepung Jagung Fermentasi dan Tepung Tempe Terhadap Mutu Organolept…
Susi Rahmayeni Substitution of Fermented Corn Flour and Tempe Flour Against Organoleptic Quality, Protein Levels of Biscuits as Complementary Food for Mothers of Baduta Milk Viii + 67 pages, 17 tables, 1 diagram, 9 attachments ABSTRACT The period of Baduta is a period of rapid growth and development, so that it requires a good intake of nutrients through the provision of complemen…
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- vii, 95 hlm.; 21 x 29 cm
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- 060 Sus S
Pengaruh Modifikasi Nugget Pisang Dengan Penambahan Tepung Kedelai Terhadap M…
Yuliani Fitri Effect of Modification of Banana Nugget by Adding Soybean Flour to Organoleptic Quality and Acceptance as Snack Food for School Children at SDN 05 Tarok Dipo Bukittinggi in 2019 Vi + 65 pages + 14 tables + 13 appendix ABSTRACT School Children Snack Food is food and drink served at the seller's place in the form of ready-to-eat food. Current conditions where the …
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- vi, 92 hlm.; 21 x 29 cm
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- 066 Yul P
Subsitusi Tepung Ubi Jalar Oranye (Lpomea Batatas L. Lam) dalam Pembuatan Kue…
Mike Permata Sari Substitution of Orange Sweet Potato Flour (LpomeaBatatas L. Lam) in MakingDadar Gulung Cake as a HighBeta carotene Food for ElementarySchoolChildren Vii + 48 pages, 13 tables, 1 charts, 13 attachments ABSTRACT Dadar gulung cake is one of the snacks that are liked by school children. Dadargulung consists of the basic ingredients of flour, eggs, coconut milk, which are…
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- vii, 75 hlm.; 21 x 29 cm
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- 034 Mik S
Mutu Organoleptik, Kadar Protein dan Daya Terima Nugget Ubi Jalar yang di Sup…
Monica Dean Maulia Organoleptic Quality, Protein Levels and Acceptance of Sweet PotatoNugget Suplementation Rebon Shirmp As Food for Primary School Snacks Vii + 46 Pages + 14 Tables + 1 Diagrams + 10 Attachments ABSTRACT Nugget is a processed product made from meatwhich is relative expensive, other ingredients are needed to replace it the price of which is the sweet potato. The…
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- vii, 71 hlm.; 21 x 29 cm
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- 035 Mon M
Pengaruh Penambahan Tepung Kacang Hijau Terhadap Mutu Organoleptik, Kadar Ser…
Nella Maisarah Effect of Addition of Green Bean Flour to Organoleptic Quality, Fiber Level and Acceptability of Banana Nugget Vi + 61 pages + 14 tables + 10 attachment ABSTRACT Banana nuggets are modern snacks made from bananas that only contain energy and contain less other nutrients, especially fiber. One effort to improve nutritional quality, by adding green bean flour. The purpose of…
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- vi, 85 hlm.; 21 x 29 cm
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- No. Panggil
- 037 Nel P
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