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UPT. PERPUSTAKAAN
Universitas Esa Unggul
Kampus Emas UEU - Jakarta Barat
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[email protected] |
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http://library.esaunggul.ac.id
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 Search Results for keyword 'nilai gizi cookies'
Total of Records : 6276 collections
Published by UEU at 25/03/2023 15:45:49 • 367 Views
COOKIES SUMBER KALIUMBERBASIS TEPUNG PISANG (MUSA PARADISIACA), TEPUNG MAIZENA (ZEA MAYS), DAN KACANG HIJAU (PHASEOLUS RADIATUS L.)
Created by Intan Ali Ramadhiany ; Vitria Melani (0323058603) ; Erry Yudhya Mulyani (326058403) ; Putri Ronitawati (0312028402)
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»90%
Published by UEU at 09/01/2017 16:09:36 • 2083 Views
PEMBUATAN COOKIES BEBAS GLUTEN BERBAHAN TEPUNG MOCAF DAN TEPUNG BERAS PECAH KULIT DENGAN TAMBAHAN SARI KURMA
Created by VERNANDA ALVIONITA PUSPITASARI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%
Published by UEU at 03/12/2019 13:15:50 • 748 Views
PENGEMBANGAN MAKANAN TAMBAHAN UNTUK PENINGKATAN BERAT BADAN ANAK BALITA BERBASIS IKAN GABUS (Channa striata), IKAN LELE (Clarias gariephinus) DAN TEMPE
Created by FEBY FITRIANI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%
Published by UEU at 29/03/2023 12:52:32 • 967 Views
PROFIL RINGKASAN LITABMAS : PENGEMBANGAN COOKIES DARI TEPUNG MOCAF DENGAN SUBTITUSITEPUNG ISOLAT PROTEIN (ISP) KEDELEI SEBAGAI ALTERNATIF MAKANAN TAMBAHAN BAGI IBU HAMIL KEK
Created by Harna, S.Gz, M.Si ; Prita Dhyani S. SP, M.Si ; Mertien Sapang, S.Gz, M.Si, RD
Property of Ilmu Gizi Department
Context Proximity : »»»»»»60%
Published by UEU at 05/09/2016 11:05:57 • 1186 Views
UJI HEDONIK, NILAI GIZI, DAN LAMA SIMPAN BAKSO BERBAHAN DASAR IKAN MUJAIR (Oreochromis mossambicus) DAN JAMUR TIRAM (Pleurotus ostreatus)
Created by MAULANA FAUZI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»60%
Published by UEU at 25/04/2022 10:42:05 • 454 Views
ANALISIS NILAI GIZI DAN DAYA TERIMA ES KRIM SARI KEDELAI DAN TEPUNG AMPAS KELAPA DENGAN PEWARNA ALAMI BUNGA TELANG SEBAGAI MAKANAN SELINGAN UNTUK ANAK USIA SEKOLAH
Created by Wulan Prasetyani ; Reza Fadhilla, Dudung Angkasa, Putri Ronitawati, Vitria Melani
Property of Ilmu Gizi Department
Context Proximity : »»»»»»60%
Published by UEU at 10/07/2014 13:31:16 • 842 Views
SUBSTITUSI KACANG KEDELAI DENGAN KACANG HIJAU TERHADAP NILAI GIZI DAN DAYA TERIMA TEMPE
Created by ROULINA MARGARETHA
Property of Ilmu Gizi Department
Context Proximity : »»»»»50%
Published by UEU at 08/05/2019 14:27:26 • 979 Views
ANALISIS PERBEDAAN ASUPAN ENERGI ZAT GIZI MAKRO DAN DENSITAS ENERGI MAKANAN BERDASARKAN STATUS GIZI PADA WANITA USIA SUBUR DI WILAYAH KECAMATAN KEBUN JERUK
JAKARTA BARAT
Created by RACHMANIDA NUZRINA, S.Gz, M.Gizi ; YAYAH KARYANAH, S,Sos,.MM
Property of Ilmu Gizi Department
Context Proximity : »»»»»50%
Published by UEU at 23/07/2013 14:15:49 • 3065 Views
PENGARUH SUBSTITUSI PASTA TEMPE DAN METODE PANGGANG TERHADAP NILAI GIZI, MASA SIMPAN, DAN DAYA TERIMA DONAT
Created by VIEN KARINA VALERIE SIMATUPANG
Property of Ilmu Gizi Department
Context Proximity : »»»»»50%
Published by UEU at 26/02/2025 14:04:57 • 80 Views
HUBUNGAN PENGETAHUAN, PERILAKU PEMBERIAN MAKAN RESPONSIF IBU DAN TINGKAT KECUKUPAN ZAT GIZI MAKRO DENGAN STATUS GIZI PADA ANAK USIA 6 – 24 BULAN DI RW. 05 KELURAHAN JATINEGARA
Created by Dina Maulina
Property of Ilmu Gizi Department
Context Proximity : »»»»»50%
Rec : 11-30 of 6276
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