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Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) Substitusi Tepung Kedelai (Glyine Max L.) Terhadap Sifat Organoleptik Soybeans Cookies Abstract  PDF
Ade Sareani, Luh Suranadi, Reni Sofiyatin
 
Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal) Kajian Sifat Organoleptik Dan Masa Simpan Tempe Kedelai Dengan Beberapa Jenis Kemasan Abstract  PDF
Supriadi Umami, I Ketut Swirya Jaya, Made Darawati, I Gde Narda Widiada
 
Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal) Kajian Sifat Organoleptik Dan Kadar Air Selai Daging Kulit Pisang Kepok (Study Of Organoleptic Properties And Water Content Banana Kepok Peel Flesh Jam) Abstract  PDF
NiLuh Evihari Santhi, Iketut Swirya Jaya, Reni Sofiyatin, AASP Chandradewi
 
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 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal) Pengaruh Penambahan Bubur Rumput Laut (Eucheuma Cottoni)Terhadap Sifatorganoleptik Dan Kadar Iodium Dodol Rumput Laut Abstract  PDF
Dian Safitri, Igde Widiada, Iketut Swiryajaya, Reni Sofiyatin
 
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