| Issue | Title | |
| Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) | Pengaruh Penambahan Kacang Hijau (Vigna Radiata) Terhadap Sifat Organoleptik, Kadar Zat Gizi Dan Daya Terima Kahimela Bars | Abstract PDF |
| Hindrian Yulia, Made Darawati, Igde Narda Widiada, Iketut Swirya Jaya | ||
| Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal) | Pengaruh Penambahan Pasta Kacang Merah Terhadap Sifat Organoleptik, Kadar Gizi Dan Angka Lempeng Total Mikroba Sosis Analog Kamete (Kacang Merah Tempe) | Abstract PDF |
| Novi Aulia, Made Darawati, igde Widiada, iketut Swiryajaya | ||
| Vol 6, No 2 (2021): Jurnal Gizi Prima (Prime Nutrition Journal) | PENGARUH PENAMBAHAN PUREE PISANG AMBON TERHADAP SIFAT ORGANOLEPTIK, ZAT GIZI, DAYA TERIMA PIKETUNG BARS | Abstract PDF |
| Melly Anggraini Lestari S, Made Darawati, Abdul Salam, I Gde Narda Widiada, Ni Ketut Sri Sulendri | ||
| Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) | Pengaruh Penambahan Rumput Laut (Eucheuma Cottoni) Terhadap Sifat Organoleptik Dan Daya Terima Chiffon Cake Maco Pada Remaja Obesitas | Abstract PDF |
| Indah Puji Rahmani, Igde Narda Widiada, Made Darawati, Iketut Swirya Jaya | ||
| Vol 6, No 2 (2021): Jurnal Gizi Prima (Prime Nutrition Journal) | PENGARUH PENAMBAHAN TEPUNG KACANG MERAH TERHADAP SIFAT ORGANOLEPTIK, NILAI GIZI, DAN UJI DAYA TERIMA BOLU GULUNG CAMERUNGU PADA REMAJA KEK | Abstract PDF |
| Fina Aminul Azmi, Made Darawati, Susilo Wirawan, I Gde Narda Widiada, I Nyoman Adiyasa | ||
| 101 - 105 of 173 Items | << < > >> | |
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