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Pengembangan RUTF (Ready to Use Therapeutic Food) Berbahan Serealia dan Kedelai bagi Balita Malnutrisi Akut Berat
Produk Development of RUTF (Ready to Use Therapeutic Food) Using Cereals and Soybean for Children with Severe Acute Malnutrition

DOI : 10.20473/mgi.v17i1.11-20
Anisa Dewi Mentari (1), Budi Setiawan (2), Eny Palupi (3)
(1) Institut Pertanian Bogor, Indonesia,
(2) Institut Pertanian Bogor, Indonesia,
(3) Institut Pertanian Bogor, Indonesia
11-20
Abstract : 2989
PDF : 6189

KUALITAS SENSORI, UKURAN PORI, INDEKS GLIKEMIK, DAN BEBAN GLIKEMIK ROTI TAWAR SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA) DAN TEPUNG TEMPE
[Sensory Quality, Pore Size, Glycemic Index, and Glycemic Load of White Bread with Cassava Flour (Manihot esculenta) and Tempeh Flour Substitution]

DOI : 10.20473/mgi.v14i2.154-163
Nanik Hamidah (1), Riyanto Riyanto (2), Endang Taat Uji (3)
(1) Program studi Ilmu Gizi STIkes Widya CIpta Husada,
(2) Program studi Ilmu Gizi STIkes Widya CIpta Husada,
(3) Program studi Ilmu Gizi STIkes Widya CIpta Husada
154-163
Abstract : 3658
PDF : 8520

PENGARUH SUBSTITUSI TEMPE DAN PENAMBAHAN ISOLATED SOY PROTEIN TERHADAP MUTU ORGANOLEPTIK DAN KANDUNGAN PROTEIN SOSIS AYAM

DOI : 10.20473/mgi.v12i1.80-87
Rizky Arifandy Amir (1), Annis Catur Adi (2)
(1) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
(2) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia
80-87
Abstract : 3646
PDF : 30544
1 - 3 of 3 items