Lisda Juniarsy Rahardjo
(1), Asrul Bahar
(2), Annis Catur Adi
(3)
(1)
Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga
Kampus C Mulyorejo, Surabaya 66115, Jawa Timur, Indonesia ,
(2)
Jurusan Pendidikan Kesejahteraan Keluarga (PKK), Fakultas Teknik, Universitas Negeri Surabaya,
Jl. Ketintang Gd A3 Lt 2, Surabaya 60231, Jawa Timur, Indonesia ,
(3)
Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga
Kampus C Mulyorejo, Surabaya 66115, Jawa Timur, Indonesia
Frisqi Meilany Khoirunnisah
(1), Arif Sabta Aji
(2), Satrijo Saloko
(3), Veriani Aprilia
(4), Nova Veronika Sailendra
(5), Radhiyya Tsabitah S. Djidin
(6), Sri Rahmawati
(7)
(1)
Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(2)
Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(3)
Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Nusa Tenggara Barat, Indonesia ,
(4)
Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(5)
Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(6)
Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(7)
Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
506-512
Abstract : 201
PDF (English Version) : 121
PDF (Indonesian Version) : 143
XML : 62