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Found 5 from your keywords: subject="Makanan ringan"
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DERAJAT KEASAMAN (pH) SALIVA SETELAH MAKAN MAKANAN RINGAN YANG MENGANDUNG SUK…
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Anggraini, Fitria

Snack containing sucrose is kinds of food that often eaten by people especially children. Consuming sucrose in a certain amount, it will decrease buffering capacity of saliva and the sooner teeth destruction happen and called as caries. The aim of this study was to know the effect of consuming sucrose to saliva pH changes in children. This study is experimental study with cross sectional typed.…

Edition
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ISBN/ISSN
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Collation
x, 36 hlm.; ill.; tab.; 28 cm.
Series Title
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Call Number
T891562008
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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK MIE KERING DENGAN FORMULASI TEPU…
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Rahmansyah, Agung

Lotus seeds (Nelumbo nucifera) can be made into flour because they contain high levels of carbohydrates, in general, making noodle snacks will use wheat flour, wheat flour tends to be only rich in carbohydrates, in contrast to lotus seed flour which has a more complex content. So lotus seed flour can be a substitute material in making dry noodle snacks. This study aimed to determine the effect …

Edition
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ISBN/ISSN
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Collation
xv, 67 hlm.; ilus.; tab.; 29 cm.
Series Title
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Call Number
T1717272025
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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK BAR BERBASIS OAT (AVENA SATIVA L…
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Santi, Santi

Snack bars are snacks or snacks in the form of bars that are easy to make. The main raw materials of Snack bars in the form of cereals, nuts and dried fruits as a source of fiber, also have the potential to provide additional health benefits due to their high nutritional content. This study aims to determine the characteristics and proper formulation of oats, lotus seeds and tapioca flour. The …

Edition
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ISBN/ISSN
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Collation
xvi, 76 hlm.; ilus.; tab.; 29 cm.
Series Title
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Call Number
T1716702025
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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS PERMEN JELI BELIMBING WULUH (Averrhoa…
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Okta, Abeng

RAMA_41231_05091003011_0012065304_ 006116902_01_front_ref Tujuan penelitian ini adalah untuk menganalisis karakteristik fisik, kimia dan sensoris permen jeli dari belimbing wuluh (Averrhoa bilimbi L.). Penelitian ini dilakukan di Laboratorium Kimia Hasil Pertanian dan Laboratorium Evaluasi Sensoris Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya pada bulan Dese…

Edition
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ISBN/ISSN
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Collation
xix, 44 hlm.; ill.; tab.; 28 cm.
Series Title
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Call Number
T720662014
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KARAKTERISTIK SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK PERMEN JELI JERUK KUNCI (C…
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Purba, Edi Mesa

Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan gula dan gelatin terhadap karakteristik sifat fisik, kimia dan organoleptik permen jeli jeruk kunci {Ciirus hyslix ABC). Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya pada bulan Jui 2013 sampai dengan Februari 2014. Penelitian i…

Edition
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ISBN/ISSN
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Collation
x, 60 hlm.; ill.; tab.; 28 cm.
Series Title
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Call Number
T716662014