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Ditemukan 4 dari pencarian Anda melalui kata kunci: author=Rosi Novita
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cover
Karakteristik Organoleptik Biskuit Berbasis tepung Labu Kuning (Cucurbita Mos…
Komentar Bagikan
Ampera MikoRosi NovitaRachmawati

Edisi
Vol 3 Nomor 1
ISBN/ISSN
2442-6636-2355-3987
Deskripsi Fisik
97 hal (hal 91-97)
Judul Seri
Indonesia Journal Of Human Nutrition
No. Panggil
-

Edisi
Vol 3 Nomor 1
ISBN/ISSN
2442-6636-2355-3987
Deskripsi Fisik
97 hal (hal 91-97)
Judul Seri
Indonesia Journal Of Human Nutrition
No. Panggil
-
cover
Peningkatan Nilai Gizi Kue Tradisional "Bada Reuteuk" Yang Disubstitusi Tepun…
Komentar Bagikan
Eva FitriyaningsihRosi NovitaRahmawati

Bada reuteuk is a traditional cake made from peanuts, sugar and rice flour. The main ingredient consists of green peas which contain about 24 % of proteins, resulting in them having more restraint amino acids. Adding tempe flour can improve the benefit of bada reuteuk in our body. The aim of study was to improve the nutritional grades of bada reuteuk by using tempe flour; and to compare and ana…

Edisi
Vol. 2 No. 1
ISBN/ISSN
-
Deskripsi Fisik
-
Judul Seri
-
No. Panggil
-
cover
PENGARUH KONSELING MENYUSUI TERHADAP PRAKTEK MENYUSUI IBU DI KECAMATAN ULEE K…
Komentar Bagikan
Rosi NovitaRachmawatiEva Fitrianingsih

Pemberian ASI memberikan kontribusi terhadap status gizi dan kesehatan bayi. Cakupan pemberian ASI eksklusif di Aceh masih sangat rendah yaitu kurang dari 70%, dan cakupan pemberian ASI eksklusif di Kota Banda Aceh adalah 12,3%. Ketidaktahuan ibu tentang pentingnya ASI dan cara menyusui yang benar merupakan salah satu kendala bagi ibu dalam memberikan ASI eksklusif. Ibu menyusui perlu mendapatk…

Edisi
Vol.6 No.2
ISBN/ISSN
-
Deskripsi Fisik
-
Judul Seri
-
No. Panggil
-
cover
Daya Terima Dan Mutu Gizi Cookies Bekatul
Komentar Bagikan
Rosi NovitaRachmawatiArnisam

The rice bran has an excellent nutrient content, high in fiber, and also a source of carbohydrates with low IG. Utilization of rice bran flour, as an ingredient in cookies making, in addition to reduce the use of wheat flour, it also can increase the nutritional value of cookies. The objective at this study is to asses the acceptability and nutritional quality of rice bran cookies. The result o…

Edisi
Vol. 6 No. 2
ISBN/ISSN
-
Deskripsi Fisik
-
Judul Seri
-
No. Panggil
-