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SQL ⚙️: array:2 [ "count" => "select count(distinct b.biblio_id) from biblio as b left join mst_publisher as mp on b.publisher_id=mp.publisher_id left join mst_place as mpl on b.publish_place_id=mpl.place_id where b.opac_hide=0 and (b.biblio_id in(select ba.biblio_id from biblio_author as ba left join mst_author as ma on ba.author_id=ma.author_id where ma.author_name like ?))" "query" => "select b.biblio_id, b.title, b.image, b.isbn_issn, b.publish_year, mp.publisher_name as `publisher`, mpl.place_name as `publish_place`, b.labels, b.input_date, b.edition, b.collation, b.series_title, b.call_number from biblio as b left join mst_publisher as mp on b.publisher_id=mp.publisher_id left join mst_place as mpl on b.publish_place_id=mpl.place_id where b.opac_hide=0 and (b.biblio_id in(select ba.biblio_id from biblio_author as ba left join mst_author as ma on ba.author_id=ma.author_id where ma.author_name like ?)) order by b.last_update desc limit 10 offset 0" ]
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Pemanfaatan Ikan Teri (Stolephorus,Sp) Dalam Formulasi Makanan Pendamping Air…
Anchovy (Stolephorus, sp) was sources of protein local foodtuffs which could be utilized as complementary food ingredients. Besides ingredients and complementary foods processing methods affected the nutrient content could also affected the physical characteristic and acceptability. The research’s purpose was to reviewed anchovy utilization in the formulation of complementary food. Organolept…
- Edisi
- Vol. 7. No. 2
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- -
Kajian Stunting pada Anak Balita Ditinjau Dari Pemberian ASI Ekslusif, MP-ASI…
- Edisi
- Nomor 2 Vol 6
- ISBN/ISSN
- 1978-632X
- Deskripsi Fisik
- 199 hal, (hal 141-152)
- Judul Seri
- Jurnal Ilmiah Nasional Tidak Terakreditasi
- No. Panggil
- -
- Edisi
- Nomor 2 Vol 6
- ISBN/ISSN
- 1978-632X
- Deskripsi Fisik
- 199 hal, (hal 141-152)
- Judul Seri
- Jurnal Ilmiah Nasional Tidak Terakreditasi
- No. Panggil
- -
Pengaruh Penggunaan Asap Cair Tempurung Kelapa Terhadap Daya Awet Bakso
Liquid smoke was a mix of wood smoke dispersion in the water that made by condensating the smoke of burning wood.In general, liquid smoke utilizing often combined with many treatment like salting, packing technique and storage temperatur as the effort to produce synergistic effect for the microorganism and rising the shelf life.Meatball was perishable foodstuffs because it contained high protei…
- Edisi
- Vol. 7 No. 2
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- -
Kajian Stunting Pada Anak Balita Ditinjau Dari Pemberian Asi Eksklusif, MP-AS…
Aceh province is one of the greatest short prevalence above the national average, the prevalence of stunting was 44,6%, Banda Aceh prevalence of 38.8%. They its become important to note the cause of the incident. The purpose of the study to assess the incidence of Stunting in children under five in terms exclusive breastfeeding, complementary feeding, immunization status, family characteristics…
- Edisi
- Vol. 6 No. 2
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- -
Gambaran Higiene Dan Sanitasi Peralatan Makan Pasien Rumah Sakit Dr. Zainoela…
Sanitation is considered to be important in every stage of food processing, in industry, bakery, hospitals, or even at home. The quality and safety of food consumed cannot be guaranteed without a good sanitation. poor management of sanitation on patients’ cutlery in hospitals can cause contamination by microbes, which will put the patients' health at risk: The Objective of the research was to…
- Edisi
- Vol. 1 No. 2
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- -
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