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Kualitas Bakteriologis Cabai Giling Yang Dijual di Pasar Tradisional Wilayah …

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Angki Purwanti Mega Mirawati Husjain Djajaningrat

Milled chili is the result of milling fresh chili, with or without the preservatives. In the manufacture of milled chili, there's so many milled chili processing that use rot chili as the raw materials, it can lead contamination by the bacteria that cause of food poisoning. According to ISO 2011, the maximum limit of microbial contamination in seasoning include milled chili is Salmonella sp neg…

Edisi: -
ISBN/ISSN: 2338-9095
Deskripsi Fisik: 7p
Judul Seri: -
No. Panggil: Jurnal Ilmu dan Teknologi Kesehatan, 1 (1) 2013 :

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Identifikasi Pengawet dan Pewarna Berbahaya Pada Bumbu Giling

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Siti Rismini Bagya Mujianto Angki Purwanti

The research aims at investigating on the presence of formalin, boraks and hazardous colours (rhodamin B and methanyl yellow) in varios blended cooking spices. The population on this reserch are all banded cooking spices sellers. The amount of samples are 234 items and were analyzed in food labolatory, Health of Politechnic Jakarta III. Form those 234 item samples consisting of 12 kinds of cook…

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ISBN/ISSN: 2338-9095
Deskripsi Fisik: 6p
Judul Seri: -
No. Panggil: Jurnal Ilmu dan Teknologi Kesehatan, 1 (1) 2013 :

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Asupan zat besi dan seng dari ASI dan MPASI pada anak umur 6-12 bulan di kelu…

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Dwi Sisca Kumala Putri

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ISBN/ISSN: -
Deskripsi Fisik: 44 p.
Judul Seri: -
No. Panggil: PS3 86

Edisi: -
ISBN/ISSN: -
Deskripsi Fisik: 44 p.
Judul Seri: -
No. Panggil: PS3 86

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Komposisi bahan makanan untuk kesehatan dalam rangka peningkatan validitas an…

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Dian Sundari

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ISBN/ISSN: -
Deskripsi Fisik: 59 p.
Judul Seri: -
No. Panggil: PS1 78

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ISBN/ISSN: -
Deskripsi Fisik: 59 p.
Judul Seri: -
No. Panggil: PS1 78

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Komponen Senyawa Aktif pada Udang Serta Aplikasinya dalam Pangan

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James Ngginak Haryono Semangun Jubhar C. Mangimbulude Ferdy S. Rondonuwu

ABSTRACT Indonesian water area is vast and has a great potential of natural resources. Most of the Indonesian people working as fisherman describes that ocean is place of making a living. Watery area resources Indonesian watery area is vast and has a great potential incude shrimps, fish, and other organism to support human life. Ocean organism has been known to contain nutrition which is good …

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ISBN/ISSN: 2085-1545
Deskripsi Fisik: 18p
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No. Panggil: SAINS Medika, 5 (2) 2013 : 128-145

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Aplikasi sistem haccp pada rumah makan/Restoran Di Kecamatan Denpasar Selatan…

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/I Nyoman Sujaya ; I Wayan Suarta Asmara I Nyoman Purna

HazardAna!ysis Critical Control Point (HACCP) is an approach to identify and quantify specific hazards for prevention and control offood processing to ensure food safety. HA CCP can be applied to the food chain rangingfrom primary producers to manufacturers end. For that understanding needs to start with the HA CCP training for food businesses and food industry and restaurants that share respo…

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ISBN/ISSN: 2087-1163
Deskripsi Fisik: 5p
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No. Panggil: Jurnal Skala Husada, 9(1) 2012 : 79-83

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Hubungan Karakteristik Penjamah Makanan dengan Kontaminasi Escherichia Coli p…

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I Made Djaja Haryoto Kusnoputranto Aria Kusuma Rizal Syarief

This study observed relationship caracteristics of food handlers to E. coli contamination in serving complemntary feeding for 6-12 month old infants at 4 vilages in Solok District West Sumatra Province. The study observed 138 house hold that serving complemntary food for 6-12 month old infant. E. coil contamination was examination from complementary food and food handlers hands using convention…

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ISBN/ISSN: 1412-4025
Deskripsi Fisik: 11p.
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No. Panggil: Jurnal Ekologi Kesehatan, 11 (4) 2012: 278-297

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Formulasi Biskuit Padat Siap-Santap untuk Makanan Darurat (Ready-To-Eat-Biscu…

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Almasyhuri Nelis Imanningsih Heru Yuniati

In situation when the disaster occurres, people can be panic and can not manage appropriate food for the whole family. therefore, it is required food supply from he authority to fulfill the nutrition need during emergency. for infants, there were milk and food products available in the market that can be given in such situation. however, for children and adults, there are no emergency food avai…

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ISBN/ISSN: 0125-9717
Deskripsi Fisik: 7p.
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No. Panggil: Penelitian Gizi dan Makanan, 35 (1) 2012: 42-48

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Buku SDT: Studi Diet Total: survei konsumsi makanan individu Indonesia 2014

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Siswanto

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ISBN/ISSN: 978-602-1099-31-5
Deskripsi Fisik: 210 p.; 30 cm
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No. Panggil: Ref QU 146 SIS 2014

Edisi: -
ISBN/ISSN: 978-602-1099-31-5
Deskripsi Fisik: 210 p.; 30 cm
Judul Seri: -
No. Panggil: Ref QU 146 SIS 2014

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Hubungan Pola Konsumsi Makanan Berisiko dengan Kejadian Stroke

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Rosyidah Arafat Ummi Ummi Pratiwi Nurfadillah

Prevalensi stroke di Indonesia berdasarkan diagnosis tenaga kesehatan sebesar 7 per mil dan yang terdiagnosis tenaga kesehatan atau gejala sebesar 8,3 per mil (Riskesdas,2007). Pola konsumsi makanan yang buruk dapat menjadi pemicu terjadinya stroke. oleh karena itu perlu dilakukan analisis lanjut yang bertujuan untuk mengetahui hubungan pola konsumsi makanan berisiko dengan kejadian stroke di I…

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ISBN/ISSN: -
Deskripsi Fisik: 29p
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No. Panggil: 1743UMU

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