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Found 10 from your keywords: author=Efriwati
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Pengembangan Tape Singkong Probiotik untuk Menanggukangi Diare (Laporan Akhir…
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EfriwatiErwin AffandiNunung NurjanahElisa Diana Julianti

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ix, 51 hlm.; bibl. : ilus.; 30 cm.
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BPK 2006 2

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ix, 51 hlm.; bibl. : ilus.; 30 cm.
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BPK 2006 2
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Buku Pedoman Perkiraan Jumlah Garam dan Penyerapan Minyak Goreng : Studi Stat…
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Fitrah ErnawatiNelis ImaningsihEfriwati, et al

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iv, 30 hlm. : illus., 29 cm.
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QU 146 NEL 2020

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iv, 30 hlm. : illus., 29 cm.
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QU 146 NEL 2020
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Buku Kode Hidangan : Studi Status Gizi Indonesia 2020
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Fitrah ErnawatiNelis ImaningsihEfriwati, et al

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viii, 44 hlm. : illus., 29 cm.
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QU 146 NEL 2020

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viii, 44 hlm. : illus., 29 cm.
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QU 146 NEL 2020
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Pedoman Konversi Berat Matang - Mentah dan bagian Dapat Dimakan (BDD) : Studi…
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Fitrah ErnawatiNelis ImaningsihEfriwati, et al

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iv, 26 hlm. : illus., 29 cm.
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QU 146 NEL 2020

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iv, 26 hlm. : illus., 29 cm.
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QU 146 NEL 2020
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Buku Kode Bahan Pangan : Studi Status Gizi Indonesia 2020
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Fitrah ErnawatiNelis ImaningsihEfriwati, et al

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xxii, 56 hlm. : illus.; 29 cm.
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QU 146 NEL 2020

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xxii, 56 hlm. : illus.; 29 cm.
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QU 146 NEL 2020
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Profil Nasional Status Gizi Besi (Fe) dan Vitamin A (VA) di Indonesia
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EfriwatiFitrah ErnawatiNelis Imanningsih, et al.--

1 (satu) copy buku

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irrp.; bibl.; ilus.; 30 cm.
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PUKM 19
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Analisis Cemaran Kimia pada Makanan dalam Rangka Studi Diet Total
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AlmasyhuriNelis ImanningsihEfriwati, et al.--

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256p.; bibl.; ilus.; 29 cm.
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PS1 96

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256p.; bibl.; ilus.; 29 cm.
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PS1 96
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Effect of Two Production Methods on Macro Nutrient and Isoflavone-Aglycone Co…
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EfriwatiLilis Nuraida

Background: Tempeh was used as nutrition source and healthy food. Tempeh household industries apply different production methods. Those different could lead to different microbial composition and hence different chemical composition of tempeh. Therefore it is necessary to evaluate the effect of different tempeh production methods on the content of macro nutrient and active compound such as isof…

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2087-7021
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Health Sciences Journal of Indonesia, 4(2):69-73
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Kinetika Vitamin B Komplek pada Proses Pembuatan Tahu dan Oncom Merah (Kineti…
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EfriwatiDian Sundari

Telah dilakukan penelitian kinetika vitamin B kompleks pada proses pembuatan tahu dan oncom merah. Penelitian ini bertujuan untuk melihat kandungan beberapa vitamin B kompleks pada oncom merah dibandingkan pada tahu setelah proses fermentasi dari ampas tahu. Pengujian sampel ampas tahu diambil dari satu pabrik tahu dan pabrik oncom dimana bahan baku ampas tahunya berasal dari pabrik tahu yang s…

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0853-9987
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Media Penelitian dan Pengembangan Kesehatan, 25 (1
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Perbandingan molekuler genomik aedes aegypti dari beberapa daerah di Indonesi…
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et alEfriwati

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31 p.
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460 EKO

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31 p.
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460 EKO