ANALISIS IMPLEMENTASI PROGRAM MAKAN BERGIZI GRATIS PADA KELOMPOK B DI TK ISLA…

This study aims to analyze the implementation of the Free Nutritious Meals Program (MBG) in Group B of Lutfiah Islamic Kindergarten in Ogan Ilir using a descriptive qualitative approach through observation, interviews, and documentation. The results indicate that the program has been implemented effectively through the planning, implementation, and evaluation stages, supported by coordination a…

FAKTOR-FAKTOR YANG MEMPENGARUHI KEBERADAAN BORAKS PADA BAKSO YANG DIJUAL DI K…

The use of Food Additives (BTP) in food products is still common in various regions in Indonesia, especially in processed foods such as meatballs. In addition to the permitted use of BTP, there is still the use of hazardous additives such as borax. Borax is a chemical compound commonly used as a germicide and antifungal agent, for example in wood processing. The use of borax in food can have ne…

FAKTOR-FAKTOR YANG MEMENGARUHI KONSUMSI MAKANAN YANG BERISIKO MENGANDUNG BAHA…

Snacks consumed by elementary school children may contain hazardous chemicals such as borax, Rhodamine B, metanil yellow, and formalin, which can pose long-term health risks. This study aims to identify the factors influencing the consumption of snacks that may contain hazardous chemicals among elementary school students in Ilir Timur I District, Palembang City. This study employed a quantitati…

ANALISIS PRINSIP HIGIENE SANITASI SATUAN PELAYANAN PEMENUHAN GIZI PADA PROGRA…

The implementation of food hygiene and sanitation in the Nutrition Fulfillment Service Unit (SPPG) is an important aspect in ensuring food safety at all stages of the Free Meals (MBG) program. This study aims to analyze the implementation of six principles of food hygiene and sanitation: food selection, food storage, food processing, cooked food storage, food transportation, and food serving at…

PERBANDINGAN KANDUNGAN GIZI ANTARA RICE CRACKERS SUBTITUSI IKAN GABUS (CHANNA…

Rice crackers are food products that are easy for toddlers to consume; however, they generally have a high carbohydrate content and low protein content. Therefore, a formulation modification was carried out by substituting snakehead fish and catfish to improve the nutritional value of rice crackers so that they can serve as a more nutritious snack. This study aimed to analyze the nutritional co…

PENGARUH SUBTITUSI IKAN GABUS (Channa striata) DAN IKAN PATIN (Pangasius sp) …

Rice crackers banyak diminati sebagai MPASI karena teksturnya mudah hancur dan lumer di mulut, namun umumnya memiliki kandungan gizi yang masih rendah. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi ikan gabus dan ikan patin terhadap sifat fisik dan organoleptik rice crackers untuk balita usia 6–11 bulan. Penelitian menggunakan desain eksperimen dengan Rancangan Acak Lengkap (R…

Kandungan Zat Gizi Makanan Khas Yogyakarta

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EVALUASI KARAKTERISTIK KIMIA DAN SENSORIS KERUPUK KERITING DI KOTA PALEMBANG

Curly-shaped fish crackers were one of the traditional food products from Palembang, South Sumatra, characterized by their crisp texture and distinctive fish flavor and aroma. Variations in quality among producers could have influenced the chemical characteristics and consumer preference levels of curly crackers. This study aimed to evaluate the chemical and sensory characteristics of curly cra…

Fermented Meat Products

Edition

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ISBN/ISSN

978-036-778-284-9

Collation

xi, 553 hlm.; 23.5 cm

Series Title

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Call Number

664.9 Zdo f

PENGARUH KONSENTRASI GLUKOMANAN PORANG DAN TEPUNG UBI JALAR UNGU TERHADAP KAR…

Research on rice analog made from purple sweet potato flour and glucomannan still faces limitations in producing characteristics that resemble those of conventional rice, making it necessary to optimize the proportions of the ingredients. This study aims to determine the effect of varying formulations of purple sweet potato flour and glucomannan on the physical, chemical, and sensory characteri…

EVALUASI KARAKTERISTIK KIMIA DAN SENSORIS KEMPLANG PESER TIPIS DI KOTA PALEMBANG

WENTRI SISKA. Evaluation of Chemical and Sensory Characteristics of Thin Disc-Shaped Fish Crackers in Palembang City (Supervised by FILLI PRATAMA). Thin disc-shaped fish crackers is one of the traditional food products typical of Palembang which has a characteristic crunchy and distinctive fish flavor. Variations in quality between producers could affect the chemical characteristics and consume…

PENGARUH KONSENTRASI NATRIUM BIKARBONAT DAN LAMA PERENDAMAN TERHADAP KARAKTER…

This research aimed to determine the effect of sodium bicarbonate concentrations and soaking times on the physical and chemical characteristics of ampel bamboo shoot flour and its application in brownies. This research used a Factorial Completely Randomized Design with two factors: sodium bicarbonate concentrations (50 g, 100 g and 150 g) and soaking times (6 hours, 9 hours and 12 hours). Param…

PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPT…

DINDA MARSYENDA. The Efeect of Sugar Concentration on the Physical, Chemical, and Organoleptic Characteristics of Fruit Leather Salak Pondoh (Salacca zalacca Gaertner Voss.) (Supervised by FRISKA SYAIFUL). Fruit leather was a processed fruit product in the form of thin sheets produced by crushing fruit flesh into a puree and subsequently drying it. This product had characteristics including a p…

KARAKTERISTIK KIMIA DAN SENSORIS SERBUK MINUMAN DARI COKLAT DAN HIDROLISAT PR…

This study aims to determine the effect of different concentrations of HPI in nilem (Osteochilus vittatus) on the chemical and sensory characteristics of beverage powder. This study was conducted using a randomized block design (RBD) with 4 treatment levels and 3 replicates, namely HPI concentrations of 10%, 20%, 30%, and 40%. The parameters observed in this study were protein content, carbohyd…

BUKU SAKU TEKNOLOGI TEPAT GUNA: STERILISASI SATE AYAM AWET DALAM KEMASAN

Edition

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ISBN/ISSN

978-623-467-308-1

Collation

xi, 40 hlm.; ilus.; 21 cm.

Series Title

-

Call Number

641.4 Muh b

PENGARUH PENDIDIKAN KESEHATAN MELALUI MEDIA VIDEO DAN BOOKLET TERHADAP PENGET…

Introduction: The use of plastic containers for hot food and drinks among adolescents is a concern for environmental health and food safety because it can increase exposure to microplastics and the migration of hazardous chemicals such as bisphenol A (BPA) and phthalates into food. This exposure carries the risk of endocrine system disruption, inflammation, metabolic disorders, decreased reprod…

ANALISIS TEKNOLOGI PENGEMASAN PANGAN DALAM RANGKA MENINGKATKAN MASA SIMPAN PE…

Pempek is a traditional food from Palembang that has high economic and cultural value. However, this product has a major drawback in that it has a relatively short shelf life, which limits its distribution to wider areas and reduces economic opportunities for producers. Current efforts include sterilising pempek in vacuum or negative pressure packaging, which can extend its shelf life to one ye…

PENGARUH FORMULASI IKAN PARANG-PARANG (Chirocentrus dorab) TERHADAP KARAKTERI…

Pempek sutra, a variation of pempek originating from South Sumatra, remains relatively unknown and lacks a standardized formulation. This study investigated the effects of varying parang-parang fish content on the physicochemical and sensory properties of pempek sutra. A Randomized Block Design (RBD) was employed with three treatments and three replications: P1 (25 g fish), P2 (50 g fish), and …

KARAKTERISTIK FISIKOKIMIA KULIT DIMSUM DENGAN PENAMBAHAN TEPUNG TULANG IKAN L…

This study aimed to evaluate the physicochemical and sensory characteristics dim sum skin with the addition of catfish (Clarias sp.) bone meal. A factorial randomized block design was used with two factors: type of flour (wheat flour and non-gluten flour mix: mocaf, sago, and rice) and concentration of catfish bone meal (0%, 10%, and 20%). Parameters observed included moisture content, ash, pro…

PREVALENS ALERGI MAKANAN YANG DILAPORKAN ORANG TUA PADA ANAK USIA 1 BULAN–1…

Background: Food allergy is one of the most common health problems in children, with prevalence increasing annually. However, many parents often misinterpret their children's symptoms as food allergies, even though food may not necessarily be the cause. Given the rising incidence of food allergies and the misunderstanding among parents, this study aims to determine the prevalence of food allerg…

PENGARUH PENAMBAHAN SARI BUAH NANAS (Ananas comosus (L.) Merr) DAN PENSTABIL …

MUHAMMAD ICHSAN RAMADHAN. Pengaruh Penambahan Sari Buah Nanas (Ananas comosus (L.) Merr) dan Penstabil xanthan Gum terhadap Karakteristik Fisik, Kimia, dan Sensoris Sirup Buah Naga Merah (Hylocereus polyrhizus) (dibimbing oleh FRISKA SYAIFUL). Penelitian ini bertujuan untuk mengetahui pengaruh formulasi sari buah naga merah (Hylocereus polyrhizus) dan sari buah nanas (Ananas comosus (L.) merr) …

PENGARUH PENAMBAHAN ACIDIFIER EKSTRAK ASAM KANDIS PADA AIR MINUM TERHADAP pH,…

The purpose of this study was to to determine the effect of adding kandis acid extract acidifier to drinking water on the pH value, total microbes and bacteria (Lactic Acid Bacteria (LAB) and Escherchia colli (E-colli)) in the caecum of kampung chickens. This research was carried out for 2 months in the Poultry Cage, Animal Husbandry Study Program, Department of Animal Technology and Industry, …

SUBSTITUSI PEMBERIAN RANSUM LOKAL DAN RANSUM KOMERSIAL TERHADAP PERSENTASE SA…

This study aims to determine the effect of local feeding on the digestive tract of ULU native chickens. This research was conducted for 10 weeks using 80 ULU native chickens located in the Poultry Experimental Cage of the Animal Husbandry Study Program, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized design (CRD) with 5 treatments and 4 replicates. The trea…

PENERAPAN NAMED ENTITY RECOGNITION (NER) MENGGUNAKAN ARSITEKTUR LAYOUTLM UNTU…

This study implements the LayoutLM model for the Named Entity Recognition (NER) task to extract nutritional information from packaged food labels. The LayoutLM architecture was chosen for its ability to integrate textual and spatial layout information (bounding boxes), overcoming the limitations of text-only models in processing semi-structured documents. The model was fine-tuned using the open…

KLASIFIKASI CITRA MAKANAN MENGGUNAKAN CONVOLUTIONAL NEURAL NETWORK DENGAN ARI…

This study develops a food image classification system for Indonesian traditional dishes based on Convolutional Neural Network to support the digitalization of internal processes in the culinary sector, particularly for automatic food identification and menu management. The model is built using the EfficientNet family and evaluated on a dataset consisting of 30 classes of Indonesian traditional…

SUBSTITUSI PEMBERIAN RANSUM KOMERSIAL DENGAN RANSUM LOKAL TERHADAP KUALITAS K…

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ransum lokal dan ransum komersial terhadap kualitas kimia daging Ayam Kampung Ulu. Penelitian ini telah dilaksanakan selama 10 minggu pada bulan September sampai dengan November 2023, menggunakan Ayam Kampung Ulu sebanyak 80 ekor yang bertempat di Kandang Percobaan Program Studi Peternakan dan dilanjutkan di Laboratorium Nutrisi dan M…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEKSUTRA IKAN PARANG-PARANG (Chiroc…

Pempek sutra is a variety of pempek food that originated in South Sumatra.Pempek, with the addition of natural dyes derived from vegetables, is an effort to increase its value. This study aims to determine the characteristics and proper formulation of wolf herring meat ingredients and natural dyes of carrot extract. The research method used was a Factorial Randomized Block Design (FRBD) with si…

ANALISIS NILAI TAMBAH DAN EFISIENSI PADA INDUSTRI KERUPUK KEMPLANG DI SEBERAN…

This study is intended to analyse the Value Added and Efficiency of Kemplang Crackers Industry in Seberang Ulu, Palembang City. The data used is primary data from the kemplang cracker business in seberang ulu 1 and 2 Palembang city. In the results of wetting the added value in the kemplang cracker industry in Palembang city, the lowest added value occurred in the first class distribution, namel…

EFEKTIVITAS KITOSAN SEBAGAI ANTILALAT DAN ANTI BAKTERI PADA PEMBUATAN IKAN ASIN

This research aims to determine the effectiveness of chitosan as a natural antilalat and anti-bacterial in salted fish processing. The research method used is descriptive and Randomized Group Design (RAK) carried out in 5 levels of treatment and carried out 3 replications. The treatment used is the difference in chitosan concentration with details of A0 (salted fish without treatment, as contro…

PENGARUH LAMA PERENDAMAN DAN KONSENTRASI SARI BUAH BELIMBING WULUH (Averrhoa …

This study aims to determine the effect of soaking time and concentration of starfruit juice on characteristics of kimpul taro flour. This study used a completely randomized factorial design (RALF) with 2 treatment factors, namely soaking time (A1 = 10 minutes, A2 = 20 minutes, and A3 = 30 minutes) and starfruit juice concentration (B1 = 0%, B2 = 3%, B3 = 5%, and B4 = 7%). Each treatment was re…