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Issue |
Title |
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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
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Ade Sareani, Luh Suranadi, Reni Sofiyatin |
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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
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Supriadi Umami, I Ketut Swirya Jaya, Made Darawati, I Gde Narda Widiada |
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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
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NiLuh Evihari Santhi, Iketut Swirya Jaya, Reni Sofiyatin, AASP Chandradewi |
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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
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Novi Aulia, Made Darawati, igde Widiada, iketut Swiryajaya |
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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
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Dian Safitri, Igde Widiada, Iketut Swiryajaya, Reni Sofiyatin |
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Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal) |
Pengaruh Penambahan Daging Ikan Mujair Terhadap Sifat Organoleptik Abon Ampas Tahu Ikan Mujair (Abon Atm) |
Abstract
PDF
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Lisda Juniarsy Rahardjo, Igde Narda Widiada, Reni Sofiyatin, Susilo Wirawan |
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