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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 : 1577
PDF : 1076

DAYA TERIMA PROPORSI KACANG HIJAU (PHASEOLUS RADIATA L) DAN BEKATUL (RICE BRAN) TERHADAP KANDUNGAN SERAT PADA SNACK BAR

DOI : 10.20473/mgi.v10i2.136-140
Vyatri Pricilya (1), Bambang Wirjatmadi (2), Merryana Andriani (3)
(1) Program Studi S1 Ilmu Gizi Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(2) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(3) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia
136-140
Abstract : 5152
PDF : 19631

PENGARUH SUBSTITUSI TEPUNG KEDELAI, TEPUNG BEKATUL DAN TEPUNG RUMPUT LAUT (Gracilaria sp) TERHADAP DAYA TERIMA, ZAT BESI DAN VITAMIN B12 BROWNIES
[Effect of Soybean, Rice Bran, and Seaweed Flour (Gracilaria sp) Substitution on The Acceptibility, Iron and Vitamin B12 of Brownies]

DOI : 10.20473/mgi.v13i1.12-19
Rahmasuci Fibriafi (1), Rita Ismawati (2)
(1) Universitas Airlangga, Indonesia,
(2) Universitas Negeri Surabaya, Indonesia
12-19
Abstract : 3948
PDF : 10194
1 - 3 of 3 items