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UPT. PERPUSTAKAAN
Universitas Esa Unggul
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 Search Results for keyword 'keripik singkong widury'
Total of Records : 18 collections
Published by UEU at 31/05/2021 15:56:32 • 554 Views
PENINGKATAN KEPUASAN KONSUMEN DAN CUSTOMER LOYALTY MELALUI PRODUCT QUALITY DAN BRAND TRUST PADA INDUSTRI MAKANAN SKALA KECIL
Created by ARI SUPRIYADI
Property of Manajemen Department
Context Proximity : »»»»»»»»»»»»»»»»»»»»»210%
Published by UEU at 07/09/2015 17:48:10 • 516 Views
ANALISIS MARKETING MIX TERHADAP LOYALITAS
KONSUMEN DENGAN MEDIASI KONSUMEN
PADA PRODUK KERIPIK MAICIH
Created by DEWAH WIRATNO
Property of Manajemen Department
Context Proximity : »»»»»»»»»»»110%
Published by UEU at 22/04/2014 16:00:58 • 1671 Views
PENGARUH SUBSTITUSI TEPUNG SINGKONG DAN TEPUNG KULIT SINGKONG TERHADAP DAYA TERIMA DAN KANDUNGAN ZAT GIZI PADA PEMBUATAN BISKUIT SEBAGAI MAKANAN SELINGAN BALITA
Created by PRIMDANA ANANDRI DALHAYAT
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»»100%
Published by UEU at 20/06/2022 14:12:33 • 411 Views
RESTO MAHKONG MAKANAN SERBA SINGKONG
Created by RAFLYZON ; SRI RAHAYU NINGSIH (20180103180);FAKHRUDIN(20180103184) ; M IRFAN (20180103216)
Property of Magister Manajemen Department
Context Proximity : »»»»»»»»»90%
Published by UEU at 21/01/2022 12:15:10 • 1246 Views
PENGEMBANGAN KERIPIK SIMULASI RENDAH KALORI MENGGUNAKAN PISANG GOROHO (MUSA ACUMINAFE,SP) DAN UBI JALAR (IPOMOEA BATATAS L.)
Created by Gita Belavia M ; Prita Dhyani Swamilaksita, Reza Fadhilla, Putri Ronitawati, Dudung Angkasa
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»»»90%
Published by UEU at 12/10/2021 10:33:54 • 956 Views
ANALISIS MARKETING MIX TERHADAP LOYALITAS KONSUMEN MELALUI KEPUASAN KONSUMEN : PADA KERIPIK MAICIH
Created by Dewah Wiratno ; Abdurrahman
Property of Manajemen Department
Context Proximity : »»»»»»»»»90%
Published by UEU at 09/01/2017 14:51:26 • 602 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 : »»»»»»»»80%
Published by UEU at 19/09/2016 11:07:38 • 1267 Views
PERBEDAAN DAYA TERIMA TAPE UBI PADA BERBAGAI VARIASI DENGAN DAN TANPA PENAMBAHAN SARI BUAH NANAS
Created by AYU LENI MALAU
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Published by UEU at 25/05/2018 14:57:29 • 443 Views
PERBEDAAN ASUPAN ENERGI, ZAT GIZI MAKRO, DAN KADAR GLUKOSA DARAH SEWAKTU BERDASARKAN JENIS MAKANAN POKOK MASYARAKAT ADAT DI KAMPUNG CIREUNDEU KOTA CIMAHI JAWA BARAT TAHUN 2018
Created by RIMA DWI LESTARI
Property of Ilmu Gizi Department
Context Proximity : »»»»»»»70%
Published by UEU at 17/01/2017 14:48:16 • 1343 Views
RANCANG BANGUN MODEL RANTAI PASOK AGROINDUSTRI SINGKONG UNTUK MENINGKATKAN KETAHANAN PANGAN YANG BERKELANJUTAN
Created by Iphov Kumala Sriwana, ST., M.Si
Property of Teknik Industri Department
Context Proximity : »»»»»»60%
Rec : 1-18 of 18
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