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THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY

DOI : 10.20473/mgi.v16i3.200-206
Ali Iqbal Tawakal (1), Annis Catur Adi (2), Dominikus Raditya Atmaka (3)
(1) Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia,
(2) Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia,
(3) Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia
200-206
Abstract : 1586
PDF : 1078

PENINGKATAN DAYA TERIMA DAN KADAR PROTEIN NUGGET SUBSTITUSI IKAN LELE (CLARIAS BATRACHUS) DAN KACANG MERAH (VIGNA ANGULARIS)

DOI : 10.20473/mgi.v11i1.106-112
S R Widya Areta Humaniora Justisia (1), Annis Catur Adi (2)
(1) Program Studi S1 Ilmu Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
(2) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia
106-112
Abstract : 8432
PDF : 20271

PENGARUH SUBSTITUSI TEPUNG IKAN TERI (STOLEPHORUS COMMERSONII) DAN TEPUNG KACANG MERAH (VIGNA ANGULARIS) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN PIE MINI
[The Effect of Anchovy (Stolephorus commersonii) Flour and Red Beans (Vigna angularis) Flour Substitution toward Mini Pie Acceptance and Proteins Content]

DOI : 10.20473/mgi.v14i1.56-65
Muhammad Nabil Faroj (1)
(1) Airlangga University, Indonesia
56-65
Abstract : 3994
PDF : 13086

ACCEPTABILITY AND NUTRIENT CONTENT OF INSTANT DRINK MADE FROM YELLOW SWEET POTATO AND RED KIDNEY BEAN AS AN ALTERNATIVE SUPPLEMENTARY DRINK FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY

DOI : 10.20473/mgi.v16i1.62-71
Chaidir Masyhuri Majiding (1), Evy Damayanthi (2), Mira Dewi (3)
(1) Community Nutrition Department, Faculty of Human Ecology, IPB University, Bogor, Indonesia, Indonesia,
(2) Community Nutrition Department, Faculty of Human Ecology, IPB University, Bogor, Indonesia, Indonesia,
(3) Community Nutrition Department, Faculty of Human Ecology, IPB University, Bogor, Indonesia
62-71
Abstract : 1841
PDF : 4025

SNACK BAR MADE FROM SORGHUM AND BEANS WITH ADDITION OF RED PALM OIL AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY

DOI : 10.20473/mgi.v15i3.173-183
Aisyah Nurhusna (1), Sri Anna Marliyati (2), Eny Palupi (3)
(1) Community Nutrition Department, Human Ecology Faculty, IPB University, Indonesia, Indonesia,
(2) Community Nutrition Department, Human Ecology Faculty, IPB University, Indonesia,
(3) Community Nutrition Department, Human Ecology Faculty, IPB University, Indonesia
173-183
Abstract : 4142
PDF : 3185

DAYA TERIMA DAN ZAT GIZI PANCAKE SUBSTITUSI KACANG MERAH (PHASEOLUS VULGARIS L) DAN DAUN KELOR (MORINGA OLEIFERA) SEBAGAI ALTERNATIF JAJANAN ANAK SEKOLAH
[Acceptability and Nutrient Content of pancake Substituted with Red Bean (Phaseolus vulgaris L) and Moringa Leaves (Moringa oleifera) as an Alternative Snack for School Aged Children]

DOI : 10.20473/mgi.v13i2.133-140
Dinda Zhara Heluq (1), Luki Mundiastuti (2)
(1) Universitas Airlangga, Indonesia,
(2) Akademi Gizi, Surabaya, Indonesia
133-140
Abstract : 7914
PDF : 20873
1 - 6 of 6 items