Karakteristik Organoleptik Biskuit Berbasis tepung Labu Kuning (Cucurbita Mos…

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

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Peningkatan Nilai Gizi Kue Tradisional "Bada Reuteuk" Yang Disubstitusi Tepun…

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…

PENGARUH KONSELING MENYUSUI TERHADAP PRAKTEK MENYUSUI IBU DI KECAMATAN ULEE K…

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…

Daya Terima Dan Mutu Gizi Cookies Bekatul

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…