 |
UPT. PERPUSTAKAAN
Universitas Esa Unggul
Kampus Emas UEU - Jakarta Barat
|
|
Phone |
: |
021-5674223, ext 282 |
|
Fax |
: |
|
|
E-mail |
: |
[email protected] |
|
Website |
: |
http://library.esaunggul.ac.id
|
Support (Customer Service) :
|
|
[email protected] |
|
|
Welcome..guys!
|
Have a problem with your access?
Please, contact our technical support below:
|
LIVE SUPPORT
 Astrid Chrisafi
|
! ATTENTION !
To facilitate the activation process, please fill out the member application form correctly and completely
Registration activation of our members will process up to max 24 hours (confirm by email). Please wait patiently
Still Confuse?
Please read our User Guide
|
|
 Search Results for keyword 'biskuit stik'
Total of Records : 39 collections
Published by UEU at 02/10/2019 14:59:10 • 1597 Views
SUBSTITUSI TEPUNG KACANG HIJAU DAN PENAMBAHAN KURMA (Phoenix dactylifera, L.) SEBAGAI SNACK SUMBER KALORI DAN KALSIUM BAGI IBU MENYUSUI
Created by EVA SARI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»»»»»130%
Published by UEU at 31/01/2018 16:12:40 • 607 Views
PENGEMBANGAN BISKUIT MP-ASI DENGAN BAHAN DASAR BUAH ALKESA (Pouteria campechiana (Kunth) Baehni) UNTUK ANAK USIA 6-24 BULAN
Created by GUMIWANG INTEN SOSOCA
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»90%
Published by UEU at 12/12/2013 16:16:03 • 2996 Views
STUDI IMBANGAN WORTEL (Daucus carota) DAN TEPUNG TERIGU
(Triticum vulgare) TERHADAP SIFAT ORGANOLEPTIK DAN
KADAR BETA-KAROTEN STIK WORTEL
Created by Ryanita Nur Sugiri
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%
Published by UEU at 18/03/2025 12:01:11 • 78 Views
PENGARUH PEMBERIAN STIK BERBASIS IKAN TERI (STOLEPHORUS SPP), ISOLAT PROTEIN KEDELAI DAN KACANG BOGOR (VIGNA SUBTERRANEA) TERHADAP STATUS GIZI PADA REMAJA PUTRI
Created by RISTI SHALSA WIDYAWATI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»80%
Published by UEU at 15/09/2016 16:36:04 • 804 Views
PENGARUH PENAMBAHAN TEPUNG UBI JALAR ORANYE (Ipomoea Batatas L.) TERHADAP DAYA TERIMA DAN NILAI ZAT GIZI PADA BISKUIT BEBAS GLUTEN
Created by FITRI ROFIQOH NURUL FAUZIAH
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Published by UEU at 09/01/2017 14:51:26 • 601 Views
PEMANFAATAN PATI SINGKONG (Manihot utilissima) DAN TEPUNG IKAN KEMBUNG COMO (Rastrelliger brachysoma) SEBAGAI BISKUIT MP-ASI LOKAL DESA PONDOK KELOR, KEC. SEPATAN TIMUR, KAB. TANGERANG
Created by RAHMI DZULHIJJAH
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Published by UEU at 07/08/2020 15:13:29 • 421 Views
PENGARUH DESAIN PACKAGING, HARGA DAN
LABELISASI HALAL MUI TERHADAP REPURCHASE
INTENTION PADA PRODUK MAKANAN
STIK PISANG ANNA
Created by NUR SYAIFUDIN
Property of Manajemen Department
Context Proximity : »»»»»»»70%
Published by UEU at 10/01/2014 13:25:14 • 2248 Views
PERBEDAAN DAYA TERIMA DAN KOMPOSISI ZAT
GIZI PADA BISKUIT YANG TERBUAT DARI
CAMPURAN TEPUNG TEMPE, TEPUNG TERIGU,
DAN TEPUNG UBI KUNING DENGAN
PERBANDINGAN YANG BERVARIASI
Created by NIKE WINOKO
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Published by UEU at 22/05/2024 15:41:45 • 688 Views
PENGEMBANGAN BISKUIT BERBAHAN DASAR TEPUNG MAGGOT DAN WHEY PROTEIN ISOLATE SEBAGAI SNACK SUMBER PROTEIN PADA ANAK USIA SEKOLAH
Created by FAJRIA ARNESYA MAHARANI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Published by UEU at 02/05/2019 14:33:35 • 786 Views
PENGEMBANGAN BISKUIT MP-ASI DENGAN BAHAN DASAR KULIT PISANG AMBON (Musa Acuminata Colla) DAN PENAMBAHAN UBI JALAR MERAH (Ipomoea Batatas) SEBAGAI SUMBER ß-KAROTEN UNTUK ANAK USIA 6-24 BULAN
Created by Prita Dhyani Swamilaksita, SP, MSi ; Anugrah Novianti, S.Gz, M.Gizi
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Rec : 1-20 of 39
|
| |
| |
|
POLLINGBagaimana pendapat Anda tentang repository kami ?
     
 Visitors Today : 1
 Total Visitor : 1970524
Hits Today : 206250
Total Hits : 181938473
 Visitors Online: 2
Calculated since
16 May 2012
You are connected from 172.17.121.29
using Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; [email protected])
|
